salted oat and thyme cookies with toasted coconut ice cream

salted oat and thyme cookies with toasted coconut ice cream | Baked the Blog So this was supposed to be a ‘lets try to eat super healthy week’ .

….Yeah.

That didn’t happen.

Processed with VSCOcam with f2 preset

Salted Oat and Thyme Cookies with Toasted Coconut Ice-cream

Makes 10-12 sandwiches

For the Cookies
1 cup quick oats
1 cup all-purpose flour
1 cup packed brown sugar
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp chopped fresh thyme
1/4 tsp sea salt + extra for topping
1 tsp baking soda
2 tbsp boiling water
1/2 cup + 2 tbsp butter, melted

For the Ice-cream
1 pint (500 ml)  good quality vanilla ice-cream
(or 3-4 frozen bananas for a healthier take, just blitz in a food processor until creamy)
2/3 cup toasted coconut

Preheat the oven 350°.

Line two baking trays with parchment paper.
Place oats, flour, sugar, cinnamon, chopped thyme and salt to a bowl and stir until combined.
In a small bowl combine the water and baking soda.  In small sauce pan melt the butter over medium high. Take off the heat and add in the baking soda mixture and vanilla.  Add the mixture to the dry ingredients and stir until well  combined.

Roll tablespoonfuls of the mixture into balls. Place 2 1/2 inches apart on the lined trays.  Bake for 13-14 mins until golden. Allow to cool on a wire racks.

In a bowl combine the vanilla ice-cream (left out just to soften) or banana ice-cream with the toasted coconut and mix until well combined. Place back in the freezer to thicken. When ready scoop out onto cookies and top with another cookie for a sweet and salty sandwich treat.

Trying out these sweet and salty treats? Let us see! Tag us on instagram with #bakedtheblog.

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