Simple to make, these chewy oat coconut chocolate chip cookies cookies are subtly flavoured with fennel and totally delicious. They’re also dairy-free, refined sugar-free and healthy (ish) too. They’ll keep in the biscuit tin for a few days, if you can restrain yourself.
I do like a good oaty biscuit and these oat, coconut and fennel chocolate chip cookies are some of the best. They’re crisp on the outside, chewy in the middle and very very moreish. Before we get on to the recipe though, I’m just going to showcase three items Two of which went into the afore mentioned biscuits.
We’ve been drinking Pukka tea for many years. They have a wide range of interesting organic teas that are ideal for non black tea drinkers like me. However, until I was sent some products from Pukka to review recently, I didn’t know that they did anything other than tea.
Looking at their herbal website, I can now see they sell all sorts of interesting health products including Ayurvedic herbal supplements. I am particularly taken by their organic ghee which I’ve never seen for sale before. Well it seems you are never too old to learn.
The other thing I noticed was that everything seems very reasonably priced. I was recently sent a pack of Pukka green tea with lemon, a jar of their own brand coconut oil and a bar of Divine 85% Chocolate.
A jar of organic virgin coconut oil is always to be found in my kitchen. It’s purported to have many health benefits including being instrumental in weight loss. It also has a high smoke point making it ideal for frying food. I often have it spread on my breakfast toast with a smidgen of chilli sauce, which is not only tasty but also kickstarts my morning.
I’ve noticed that the quality seems to vary quite a bit from brand to brand and the most expensive aren’t necessarily the best. I could tell immediately on opening the jar that this was a good one. It smelt heavenly, unmistakably coconutty, so it hadn’t been deodorised like some I’ve come across.
The taste is of a freshly cracked coconut and better than some of the other brands I’ve tried. At £7.95 for a 300g jar, this is competitively priced compared to some other brands. At the moment, the coconut oil is on special offer at £5.95.
As well as on toast, I’ve used coconut oil in cooking and to make raw chocolates, but I’d never used it in baking before. Now seemed like the perfect opportunity to correct that omission. It’s #OrganicSeptember and I’m always keen to support the campaign.
I also want to make the most out of the products I was sent. So what should I make? Something sweet and delicious. But also as healthy as possible and that contains no dairy or refined sugar (apart from the small amount in the chocolate) thus making them suitable for those with a lactose intolerance and guilt free. Always a bonus. These oat, coconut, fennel chocolate chip cookies are the result.
Tea and Chocolate
The tea was light and very refreshing and works particularly well as a breakfast beverage. You can find out a bit more about it on my Breakfast Bites post.
Pukka customers think the tea goes so well with dark chocolate, that Pukka are now selling Choc au Citron for the perfect guilt free tea break. This consists of a pack of the lemon green tea and a bar of the Divine chocolate that I was sent and is priced at £3.99.
However, I used the lovely bar of Divine chocolate combined with the coconut oil to bake two items: oaty coconut chocolate chip biscuits and rice pudding. Both are dairy free. As if the coconut palm doesn’t already give enough, I used coconut sugar too.
Oaty Coconut Chocolate Chip Cookies with Fennel
Chocolate chip cookies are always a winner and these biscuits are superb. The subtle but tasty addition of ground fennel seeds, gives them an intriguing air of sophistication, despite their rustic oaty look and texture. It works surprisingly well with the flavour of coconut too.
In fact these cookies are a bit of a coconut fest, what with desiccated coconut, coconut sugar and coconut oil. So if you like coconut, these are the cookies for you. But be warned, it’s hard to stop at one.
As well as oats, I used wholemeal spelt flour which remains my absolute favourite flour for baking cakes, cookies and pastry.
My oat, coconut chocolate chip cookies are crisp, chewy and delicious. Do give them a go.
Other Healthy (ish) Bakes You Might Like
- Breakfast banana bread
- Carrot cake (vegan)
- Cashew nut butter brownies
- Peanut butter & banana muffins (vegan)
- Pecan & maple ginger tiffin
- Smoked chilli energy bars
- Spicy Peruvian avocado brownies
Vegan Chocolate Coconut Rice Pudding
Just in case you’re interested in the dairy-free rice pudding, this is how I make vegan chocolate coconut rice pudding:
- Put 1 tbsp coconut oil in a pan and melt over medium heat.
- Crush 3 cardamom pods lightly and add to the oil.
- Add 50g of arborio or pudding rice and stir for a couple of minutes or so ensuring that the rice is coated in the oil.
- Add a 400ml tin of coconut milk, 1 heaped tablespoon of xylitol and 50g chopped 85% chocolate.
- Bring to a simmer, stirring until smooth, then pour into a greased oven proof dish.
- Bake at 150°C for 45 minutes to an hour.
The picture didn’t do justice to this very tasty dish. It’s creamy and chocolatey with a pronounced coconut flavour.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these coconut chocolate chip cookies with or even without the fennel, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more biscuit and cookie recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Coconut Chocolate Chip Cookies. PIN IT.
Coconut Chocolate Chip Cookies – The Recipe
Oaty Coconut Chocolate Chip Cookies with Fennel
- 50 g coconut oil softened
- 60 g coconut sugar or brown sugar
- ½ tsp fennel seeds ground
- 1 egg
- 90 g wholemeal spelt flour
- ½ tsp baking powder
- ⅛ tsp sea salt
- 70 g oats
- 50 g desiccated coconut
- 50 g dark chocolate 85% – chopped small
- Cream the sugar and oil together along with the fennel until light and fluffy.50 g coconut oil, 60 g coconut sugar, ½ tsp fennel seeds
- Beat in the egg.1 egg
- Add the oats and coconut and stir.70 g oats, 50 g desiccated coconut
- Sift in the flour, salt and baking powder and stir until just incorporated.90 g wholemeal spelt flour, ½ tsp baking powder, ⅛ tsp sea salt
- Add the chocolate and stir until just mixed.50 g dark chocolate
- Divide into 15 lumps and roll into balls. Place on a lined baking tray and press down to flatten a little.
- Bake at 180℃ (350℉, Gas 4) for 10 minutes or until golden but not dark. Remove onto a wire rack to cool.
As these coconut chocolate chip cookies are oaty biscuits, I’m entering them into this month’s Tea Time Treats. Because the theme is Flapjack, Oats and Traybakes. It’s hosted by Karen of Lavender and Lovage and Kate of What Kate Baked.
As this post is all about coconut, I’m entering both my biscuits and rice pudding into Lets Cook with Coconut over at Simply Food.
And as everything was cooked from scratch, I’m also sending the biscuits over to Made with Love Mondays over at Javelin Warrior’s Cookin w/Luv.
With the subtle but tasty addition of fennel seeds, the biscuits are also being sent over to Cooking with Herbs with Karen of Lavender and Lovage.
A brand new bloggers challenge which is all about biscuits has the theme of chocolate this month. So how could I not enter these to The Biscuit Barrel created by Laura of I’d Much Rather Bake Than …
I was sent these items for review purposes and as always, all opinions are my own. Thank you for your support of the organisations and brands that help to keep Tin and Thyme blithe and blogging.