Anzac cookies are an Australian and New Zealand favorite that are consumed all year round, although they are particularly consumed as a part of our traditional commemorative day called Anzac Day on the 25th April this Saturday. It’s always fun to remake older recipes to challenge myself to make them better — and it turns out that these are better than last year’s! These are an easy cookie to make and enjoy, so please enjoy these oat cookies anytime of the year. These biscuits are super light and crumbly. Enjoy!
- 1 cup (90 g) rolled oats
- 1 cup (140 g) almond meal
- 1 cup (90 g) desiccated coconut
- ¼ cup (30 g) slivered almonds
- ½ tsp baking soda
- pinch of sea salt
- ½ cup (125 ml) coconut oil, melted
- 4 – 6 tbsp maple syrup
- Preheat the oven to 325 F (150 C).
- Sift the nut meals to avoid lumps then combine all dry ingredients in a medium-sized bowl.
- In a separate bowl, combine coconut oil and maple syrup and stir well (you may need to melt the coconut oil first if it is solid).
- Add the coconut oil and syrup mixture to the dry ingredients and mix well — it should hold together when squeezed into a ball (you can store it in the fridge for a few minutes to harden the mixture a little if needed).
- Spoon out tablespoon-sized balls and mould in your hand then press with baking paper or a fork.
- Space out onto a lined baking tray and bake in the oven for 20 minutes then cool and store in the fridge in an air-tight container.
- Optional: melt some dark unsweetened chocolate and drizzle over the cookies to add a twist!
Note: These cookies need to cool down before eating or they will fall apart.
- Almond meal – macadamia meal, cashew meal, gluten-free flour or oatmeal (may need less coconut oil)
- Maple syrup – honey
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
- Nutrition per serving:
- Saturated Fat9g
- Protein 3g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.