When I was young, I ate these sweet crunchy oat cookies regularly as they were supposedly very nutritious. However, they disappeared from my life as I grew older. I was exploring Veggiekins’ blog and stumbled upon her Anzac biscuit recipe and boy, her experience with Anzac biscuits was so similar to mine! Overall, making this was quite messy and I was expecting my cookies to fail, but they were a success! Now, they have become a family favorite!
- Preparation time: 15 min
- Baking time: 10-13 min
- Serves: 12 large biscuits/ 24 small biscuits
Ingredients
- 1 cup rolled oats
- 3/4 cup desiccated coconut
- 3/4 cup all-purpose/oat/buckwheat flour
- 1/2 cup coconut/brown sugar
- 1/2 cup coconut oil
- 2 tbsp maple syrup/golden syrup
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tbsp hot water
Method
Preheat the oven to 175°C/350F.
In a large bowl, whisk together oats, coconut, flour, and sugar. Separately, dissolve baking soda in hot water.
Whisk together coconut oil and maple syrup. Add this wet mixture to dry ingredients and use a spatula or hands to combine. Add dissolved baking soda liquid and mix until a dough forms. If the mixture feels dry, add hot water by the half tablespoon as needed.
Take 1 or 2 heaped tablespoons of dough and round into a ball. Flatten with the bottom of a glass cup or with your hands. Bake cookies for 10-13 minutes and let cool completely before digging in.
