An ANZAC cookie so yummy you can't stop at one!
Preheat the oven to 120°C. Line a rectangular baking tray with baking paper.
Combine all the dry ingredients well in a mixing bowl: almond meal, desiccated coconut, and flaked almonds.
Combine the maple syrup and olive oil or butter into a small saucepan and heat gently.
Mix the bicarb soda and water in a cup. Pour into the maple syrup/olive oil or butter saucepan and mix until it starts to froth.
Pour the wet mix into the dry ingredients and mix until well combined.
Shape the mixture into small, round balls and place onto the baking tray, allowing some space between each biscuit. You can use a tablespoon and your hands (wetting them with some water as needed). Flatten with a fork gently to resemble a cookie.
Bake in the oven for 30 minutes until golden brown.
Cool for 10 minutes on the baking tray. Store in an airtight container. Enjoy as a sweet and healthy treat for up to 5 days.
Ingredients
Directions
Preheat the oven to 120°C. Line a rectangular baking tray with baking paper.
Combine all the dry ingredients well in a mixing bowl: almond meal, desiccated coconut, and flaked almonds.
Combine the maple syrup and olive oil or butter into a small saucepan and heat gently.
Mix the bicarb soda and water in a cup. Pour into the maple syrup/olive oil or butter saucepan and mix until it starts to froth.
Pour the wet mix into the dry ingredients and mix until well combined.
Shape the mixture into small, round balls and place onto the baking tray, allowing some space between each biscuit. You can use a tablespoon and your hands (wetting them with some water as needed). Flatten with a fork gently to resemble a cookie.
Bake in the oven for 30 minutes until golden brown.
Cool for 10 minutes on the baking tray. Store in an airtight container. Enjoy as a sweet and healthy treat for up to 5 days.
