Coconut Sticks
Submitted by bmcint4193
Wholesome coconut oat sticks made with whole-wheat flour, rolled oats, cashews, and coconut. No eggs, no butter, no added sugar. A crunchy, nutty snack that’s vegan-friendly and simple to shape by hand.
YIELD
1 dozen cookiesPREP
15 minCOOK
25 minREADY
40 minSometimes the simplest recipes are the ones you come back to again and again. These coconut sticks have seven ingredients and zero fuss.
Rolled oats get blended into a fine flour, then mixed with whole-wheat flour, coconut, cashews, and water. The dough is kneaded briefly, pinched into tablespoon-sized pieces, and rolled into short sticks by hand. That’s the whole process.
They bake up firm and crunchy with a subtle nuttiness from the cashews and a gentle coconut flavor woven through the whole-grain base. No eggs, no butter, no refined sugar. They’re the kind of wholesome snack you can feel good about reaching for.
Kitchen Tips
- Blend the oats until truly fine. Coarse bits will make the sticks crumbly instead of holding together.
- Swap cashews for almonds, sunflower seeds, or sesame seeds depending on what’s in your pantry.
- Roll the sticks evenly so they bake at the same rate. Thick ends will stay soft while thin ends overbake.
Ingredients
Directions
Blend oats until fine.
Remove from the blender into bowl.
Blend the remaining ingredients except the flour, until smooth.
Stir together all the ingredients and knead for 1 minute.
Pinch off 1 tablespoon of dough and roll between your hands to make a stick 2 to 3 inches long.
Bake on an oiled cookie sheet at 350℉ (180℃) for 25 minutes.
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