Floral Rose and Caramelised White Chocolate Oat Cookies

These were just a little Sunday afternoon creation. I love baking on a Sunday, its always been one of my favourite ways to clear my head and wind down after a hectic week. These biscuits were the product of me experimenting with some of my favourite flavour combinations and with a bit of recipe testing they turned out to be damn delicious.


Makes 20 cookies

  • ½ cup coconut oil (solid) or butter
  • 2/3 cup brown sugar, packed
  • 1 tsp vanilla essence
  • 1 large egg
  • ¾ cup whole wheat flour
  • ½ teaspoon baking powder
  • 1¼ teaspoons sea salt
  • 1½ cups rolled oats
  • 120g white chocolate, roughly chopped
  • 50g rose turkish delight, roughly chopped


  1. Pre-Heat the oven to 180C
  2. Combine your flour, oats, salt, sugar in a mixing bowl.
  3. Add in the egg, coconut oil/butter, vanilla essence and white chocolate chunks – mix until fully combined and the white chocolate is evenly distributed.
  4. Roll your cookie mix into balls and place them on a wax paper lined baking tray.
  5. Leave fair distance between the cookies because they will spread.
  6. Place your cookies in to bake for around 15 minutes until golden but still soft.
  7. Remove them from the oven when they’re around 3-5 minutes away from being fully cooked and lightly press a few chunks of turkish delight into the middle of the soft cookie, that’ll turn into a “well” of rose jam in the middle of your cookie.
  8. Place the cookies back in the oven for 2 more minutes until the turkish delight has just melted and formed a beautiful pink pool in the middle of your cookie.
  9. Remove your cookies from the oven and leave to cool completely before placing into a tupperware for storage!
I mix the turkish delight INTO the mix initially, which turned out terribly, but after a bit of testing I workout that popping it in in the last few minutes worked perfectly!
My first batch of failed cookies that I turned into cookie crumbled to top cakes or ice cream!


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