ANZAC day is coming up and I have lots of clients who love making or eating ANZAC cookies around this time of year.
Below are a couple of oat-based cookie recipes that are slightly different to the traditional ANZAC cookies, but they are just as yum and boast a range of healthy benefits, such as:
- being high in fibre
- lots of good fats
- absolute no table sugar in them at all!
- low GI for long lasting energy
Give them a go and let me know what you think – always a winner with kids and adults a like!
Happy baking 🙂
Coconut & Oat Cookies
Ingredients:
- 1 ½ cups of traditional rolled oats
- ½ cup of desiccated coconut
- ½ cup of flaked or chopped almonds
- 2 ½ tablespoon of liquid coconut oil or macadamia oil
- 2 tablespoon of raw honey
- 1 teaspoon of vanilla essence
- ½ teaspoon of vanilla bean paste
- 1 tablespoon of water
Method:
- Combine oats, coconut and nuts together in food processor.
- Then add oil, raw honey and vanilla, process for 30 sec until well combined.
- Then add water and blend again for 30 sec.
- Make mixture into 20 small flattened cookies on a pre greased / line tray.
- Cook on low at 150C for 20-30 minutes or until golden brown.
- Makes a small batch of cookies double recipe for more.
Oat Cookies
Ingredients:
- 1/4 cup of traditional rolled oats
- 1 tablespoon of almond meal
- 1 free-range egg
- 1 teaspoon of pure maple syrup or raw honey
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- 1 teaspoon of organic cinnamon
- 1-2 tablespoons of raw cacao nibs or dried fruit of choice
Method:
- Line or grease a baking tray
- Flatten mixture into desired shapes
- Cook for 10 minutes or until golden brown on 175 degrees
- If mixture is not wet enough add a little water.
- Makes small batch of cookies double recipe for more.