Coconut Oat Cookies (Egg Free)

Coconut Oat Cookies (Egg Free)

Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
butter, without salt
sugars, powdered
syrup, maple, canadian

Directions:
Preheat the oven to 180 degrees Celsius Grease two baking trays with butter.
Sift the flour and baking powder (or baking soda) into a medium sized bowl.
Stir in the coconut and oats.
Melt the butter, sugar and golden syrup together over medium heat.
Stir into the dry ingredients.
Using a wooden spoon, mix the ingredients together until well-blended.
Roll into 1/2 tbsp sized balls and place 1 cm away from each other on the baking tray.
Flatten slightly with a fork.
Bake for 10 minutes, or until golden brown.
Leave to cool for about 5 minutes before transferring onto a wire rack to cool completely.