OATY ANZAC COOKIES 

Makes: 25

INGREDIENTS
A modern take on the traditional ANZAC day biscuit that's healthier and just as tasty !

  • 3 Tablespoon Coconut Oil
  • 5 Tablespoon Rice Malt Syrup
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Baking Powder
  • 2 x Eggs
  • 1/3 cup Stevia
  • ½ cup Desiccated Coconut
  • 1.5 cups Rolled Oats
  • ½ cup Almond Meal


METHOD
Pre heat oven to 150 degrees Celsius.

  1. Line a rectangle baking tray with baking paper.
  2. Using a non stick pot, heat the coconut oil, rice malt  syrup, vanilla and baking powder together until it is frothing up and well combined.
  3. Remove from heat and allow to cool slightly.
  4. In a mixing bowl, combine the oats, coconut, almond meal and stevia and stir well.
  5. Now the liquid mixture has cooled, add in the eggs combining the wet ingredients together before adding them to the dry bowl.
  6. Stir, combining the ingredients together until no more dry mixture is visible. This is a sloppy mixture but will bake just fine.
  7. Place 1 tablespoon size balls onto the baking paper (no need to flatten)  and  cook for 15 minutes until brown. 
  8. Remove from the oven and let cool for 5 minutes before transferring onto a wire rack to cool completely.

 
STORAGE: Store in an airtight container for 5 days.

MACROS PER COOKIE
CAL 73
PROTEIN 2g
CARBS 7g
FAT 4g

 

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