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Bangkok Oatmeal Cookies

Lilly Tryon TeaChef Level 3

A Thai-inspired oatmeal cookie infused with notes of coconut, cardamom, and vanilla. These cookies are dairy-free and oil-free.

30 m 12


  • 2 cups old-fashioned rolled oats
  • 1 Tbsp Adagio Thai Tea
  • 1/2 cup shredded coconut
  • 3/4 tsp baking soda
  • 1 tsp cocoa powder
  • 1/8 tsp sea salt
  • 1/2 cup maple syrup
  • 1/4 cup raw cashew butter
  • 1/4 cup coconut butter
  • 1 tsp vanilla extract


1. Preheat oven to 350°F.

2. Line a baking sheet with parchment paper and set aside.

3. Whiz 1/2 cup rolled oats with the Thai tea in blender until a fine flour.

4. In mixing bowl, add the whizzed flour, remaining rolled oats, coconut, baking soda, cocoa powder, and sea salt. Whisk until blended.

5. In a glass measuring cup, combine syrup, cashew butter, and coconut butter. Warm in microwave, stirring often, until the butters soften and mix with the syrup. Add vanilla extract.

6. Add liquid mixture to dry mixture and mix until the batter becomes thick and sticky. Chill in freezer for a few minutes to help the cookies hold their shape.

7. Spoon about 1 Tbsp of cookie dough, roll into ball, then flatten into a disk and and place on lined baking sheet. Repeat until all the dough is used. Wash hands as needed to prevent sticking.

8. Bake for 18-20 minutes until golden. Allow to cool on pan for a few minutes, then transfer to wire rack.

*Makes 20-24 two-inch cookies, depending on how much batter you taste while rolling the cookies. :)

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