Preheat oven to 180°C/350°F
Blend 1 cup of the rolled oats in a blender into a fine oat flour
Add rolled oats, oat flour, coconut, baking powder and salt in a large bowl and mix
In a separate small bowl, add the melted coconut oil, rice malt syrup, vanilla and water and mix
Add the wet ingredients to the dry bowl and with a large spoon mix until well combined
Scoop a heaped tablespoon (or you can also use a cookie scooper) of the mixture into one of your hands and press into a ball shape using both hands. It helps if your hands are a little wet.
Add the balls to a baking tray lined with baking paper, making sure to leave some gaps in between
With your fingers and hands, gently flatten each ball into a round biscuit shape. Be super gentle when doing so as the mixture can break easily
Put in the oven for 10 minutes for a softer biscuit or up to 15 minutes for a crunchy biscuit if you prefer them like me :) Bear in mind, this recipe is for a crunchier biscuit.
Rest biscuits on the tray for 5 minutes then on a cooling rack for an extra 5 minutes. The longer they are left, the more crunchy they will become!