Coconut Sticks
Yield
1 dozen cookiesPrep
15 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
whole-wheat flour
|
|
| ½ | cup |
rolled oats
|
|
| 1 | teaspoon |
artifical sweetener
|
* |
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
coconut
|
*
|
| ¼ | cup |
cashew nuts
substitute almonds, or sunflower or sesame seeds |
*
|
| ¾ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
whole-wheat flour
|
|
| 118 | ml |
rolled oats
|
|
| 5 | ml |
artifical sweetener
|
* |
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
coconut
|
*
|
| 59 | ml |
cashew nuts
substitute almonds, or sunflower or sesame seeds |
*
|
| 177 | ml |
water
|
|
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.
