Healthy Anzac Cookies
This recipe I know you will love, it comes from our Bestow Treats 2 Journal by Janine Tait & Sheryl Nicholson.
Preheat oven to 160 degrees Celsius and line a large baking tray with baking paper.
Makes 24 cookies.
- 2 cups of almond meal
- 1 cup of silvered almonds
- 1 cup of macadamia nuts, chopped finely
- 2 cups of coconut, desiccated
- 1 teaspoon of vanilla extract
- 3/4 cup of rice malt syrup (or honey)
- 1/2 cup of coconut oil, melted
- 1 teaspoon of baking soda
Combine almond meal, slivered almonds, macadamia nuts, desiccated coconut and vanilla extract in a bowl and mix well. Place rice malt syrup and coconut oil into small bowl and mix. Add baking soda and stir well until dissolved. Pour liquid into dry ingredients and mix together until well combined.
Shape a tablespoonful of the mixture into a ball. They will be quite sticky so to press them flat, cover the bottom of a jar with glad wrap and press firmly down on to the cookie mixture ball until you have a nice flat shape. Place on the baking tray.
Bake for 10 minutes or until golden – make sure you keep an eye on your cookies as they brown quite quickly. The biscuits will be very soft when they come out of the oven so leave to cool for ten minutes before transferring biscuits to cooling rack to harden.