Peanut Butter ANZAC Biscuits

1c GF rolled oats
1/2c desiccated coconut
1/4c oat flour
1/2t baking powder
1/8t salt
1/2c maple syrup
1/4c coconut oil melted
Combine oats, desiccated coconut, oat flour, baking powder and salt in a large mixing bowl. Whisk together to combine and remove any lumps.
In a separate bowl, combine remaining wet ingredients and mix together until smooth.
Pour wet ingredients into the dry and stir with a wooden spoon until ingredients are incorporated and you are left with a sticky dough.
Cover the cookie dough and place in the fridge for a minimum of 1 hour for the dough to harden slightly before rolling.
Preheat your oven to 170 degrees and line a cookie tray with baking paper. Remove the dough from the fridge and roll into balls. Note, the mixture will still be quite sticky.
Flatten the cookies into shape and place in the oven to cook for 8-10 minutes until the edges are golden brown. Allow to cool before removing from the tray.
1 Comment
  • Alice Body
    Posted at 13:49h, 21 March Reply

    Yummy. I tweaked a lot, but this was my guide. Quinoa flakes instead of oats. Almond flour instead of coconut. GF flour instead of oat flour. 1/4 cup sugar, 1/4 cup maple syrup. 1/4 water. Canola oil instead of coconut oil. 1/4 tsp salt. Added vegan dark chocolate chips. Made more of a bougie PB cookie, less of an Anzac cookie. But very popular

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