As it's ANZAC day tomorrow, we wanted to share our very own recipe for a healthy version of the famous ANZAC cookie - because we're anything but conventional!
This recipe calls for either wholemeal flour or almond meal so that you can cater to specific dietary requirements. We recommend eating them about 15 minutes after they leave the oven but they will last in an airtight container for 3-4 days.
3/4 cup rolled oats
2/3 cup desiccated coconut
3/4 cup wholemeal flour or almond meal
2 tbsp coconut sugar
1 tsp baking powder
3 tbsp coconut oil
2 tbsp rice malt syrup
1 tsp vanilla extract
4 tbsp warm water
Pinch of salt
Optional: 100g flaked almonds for the top
- Preheat your oven to 180º C.
- Combine all dry ingredients in a large mixing bowl.
- Melt the coconut oil in a small saucepan over low heat then add the vanilla, rice malt syrup and warm water and stir to combine.
- Remove from the heat and add to the dry ingredients. Stir to combine.
- Create small balls with the mixture in the palms of your hands and place evenly on a lined baking tray. Gently press the balls onto the tray but don’t flatten.
- I like sprinkling flaked almonds on the top of the cookies just before I pop them in the oven but this is completely optional.
- Bake for 15 minutes or until golden brown.
- Allow to cool for 5-10 minutes and then place on a wire rack. Note: the almond meal makes these cookies very delicate whilst they are hot so be sure to take care in moving them from the baking tray to the wire rack.
- Enjoy warm or at room temperature! Store in an airtight container for 3-4 days.