Total Time
45mins
Prep 30 mins
Cook 15 mins

A flaky drop cookie that has coconut, oatmeal and crispy rice cereal in it. For added fibre and nutrition, I added Salba (also know as Chia seed) to this recipe. Salba®, a small greyish seed from the family Salvia Hispanica L, is said to be the richest whole food source of Omega 3 fatty acids and fibre found in nature.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Combine first 9 ingredients in a large bowl and beat until smooth.
  3. Mix the rest of the dry ingredients in a medium bowl. Stir well.
  4. Add dry ingredients to the large bowl a little at a time stirring to combine.
  5. Shape dough into balls using a couple of teaspoons, placing balls approximately 1 inch apart on a parchement paper lined cookie sheet.
  6. Flatten balls slightly with a fork.
  7. Bake for 10 to 14 minutes or until golden brown.

Reviews

(1)
Most Helpful

I give these cookies a 4-Star but I have changed this recipe by substituting Splenda for Sugar and Splenda Brown Sugar Mix. I also added 1 Tablespoon Molasses and 1 Tablespoon Cinnamon. I used Fresh Coconut. ABSOLUTELY DELICIOUS and A HEALTHIER CHOICE! P.S. Don't forget the SALBA - very important!

Chef Healthy Doc June 04, 2008

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