Chewy Vegan Anzac Biscuits
Quick and easy, chewy vegan biscuits that are a classic Australian treat.
Servings: 9
Ingredients
Dry ingredients
- 1/2 cup oat flour (1/2 cup oats ground into a flour)
- 1/2 cup rolled oats see notes for GF
- 1/4 cup desiccated coconut
- 1/2 cup coconut sugar
Wet ingredients
- 3 tbs smooth nut butter**
- 1 tbs molasses or golden syrup
- 1/4 tsp bicarbonate of soda
- 3 tbs water
Instructions
- Preheat oven to 180 degrees C (160 degrees C fan-forced).
- Combine dry ingredients in a medium bowl and set aside.
- Heat molasses and nut butter in a small saucepan until melted and combined into a smooth mixture. Remove pan from the heat and add the bicarb soda and water to the mixture, stirring to combine.
- Add wet mixture to the bowl of dry ingredients and mix to form the cookie dough.
- Place heaped tablespoon sized balls onto a lined baking tray and flatten slightly. Bake for 15-20 minutes or until golden brown.
- The biscuits will be quite soft straight out of the oven, so leave them to cool completely and they will harden up, before transferring to a container (or your mouth.)
Notes
*To make this recipe gluten free: simply ensure the oats/oat flour you use are Certified gluten free.
**Choose a fairly runny nut butter with a mild flavour such as almond or cashew butter so it won't overpower the biscuits' flavour (unless you want peanut butter flavoured Anzac biscuits- which actually taste amazing if you love peanut butter cookies!)