Oatmeal Coconut Cookies (with artificial sweetener)

These cookies are higher in fibre than many commercial biscuits because they contain wholemeal flour, coconut and oatmeal.
They are also lower in saturated/trans fatty acids because they are made with less fat which is monounsaturated peanut oil or olive oil as opposed to highly saturated ''vegetable fat/shortening' used in many commercial biscuits.
Some of the sugar in this recipe has been replaced with an artificial sweetener 'splenda' to reduce the overall calories of the cookie, however, you do not have to use sweetener if you prefer.
If you enjoy having a biscuit or two with your beverages every day, but you are watching your weight, or your cholesterol level or your blood sugar levels (or all 3) these cookies are a good substitute for some 'commercial' biscuits. They are also very easy to make (kids will love making these) and will cost much less than some commercial 'health' biscuits.They are also good in kids school lunches.

Ingredients (makes about 24 biscuits)

1 cup selfraising wholemeal flour
1 cup dessicated coconut
1 cup rolled oats
1/2 cup sugar
1/2 cup artificial sweetener (e.g Splenda) (or add 1/2 cup sugar instead if you do not wish to
use sweetener)
1/2 cup olive oil or peanut oil
1 tablespoon honey
1/2 cup hot water
1 tsp ground cinnamon
1/2 tsp ground cloves
1 level teaspoon bicarbonate soda

Method

Preheat oven to 180°C. Mix the dry ingredients together (except soda) . Warm the oil in a small saucepan till it is quite hot. Stir honey through the oil and then the soda (the soda will make the mixture go white and fluffy). Combine oil mixture with the dry ingredients. If the mixture is still dry, add some hot water till the mixture is soft (but not too sticky) and can be moulded into balls. Shape into small balls using a teaspoon.and place on biscuit tray (lined with baking paper). Bake for about 15 minutes or till golden brown.