Topping Marzipan Tart Cheesecake Sweet Lollipop

Ingredients

• 1 cup (90 g) gluten-free rolled oats
• 1 cup (80 g) shredded coconut
• ½ cup (70 g) almond flour
• ⅓ cup (80 ml) honey
• ⅓ cup (75 g) butter or coconut oil
• 1 tsp baking soda
• 1 tbsp hot water
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium mixing bowl, combine the gluten-free rolled oats, shredded coconut, almond flour, and a pinch of salt. Stir well to evenly distribute.
3. In a small saucepan over low heat, gently melt the butter (or coconut oil) with the honey, stirring until smooth and combined. Don't boil — just melt.
4. In a small cup, dissolve the baking soda in the hot water (it will fizz slightly). Add this and the vanilla extract to the melted butter-honey mixture. Stir well — the mixture will foam up.
5. Pour the warm wet mixture over the dry ingredients and stir thoroughly until the dough is sticky and evenly coated.
6. Using a tablespoon or cookie scoop, drop heaping spoonfuls onto the baking sheet, spacing them about 2 inches apart. Flatten each into a round disc about ½ inch thick. You should have about 12 biscuits.
7. Bake for 10–12 minutes until the edges are deeply golden brown and the centers are still slightly soft.
8. Let the biscuits cool on the baking sheet for 10 minutes to firm up.
9. Transfer to a wire rack to cool completely before serving.