So good for you & guilt free they are ideal as an up-and-go breakfast cookie or a tasty clean snack. Soft, chewy and Moorish they resemble Anzac biscuits but without the syrup, sugar and butter.
You may also like the wholegrain and rich in flavour Healthy Spelt and Oat Coconut Cookies.
Nutrient rich full of vitamins and minerals, high in fibre and protein they are super easy to make and the dough holds together easy when shaped . In actual fact, they will double-up as your healthy ANZAC biscuits that no-one will know they are healthy as they taste wonderful.
Makes 8-10 large Biscuits
Prep Time 10 minutes
1/2 cup shredded coconut
1/2 cup Pure Oats
1/4 cup Pepitas
1 tablespoon chia seeds
3 tablespoons coconut oil, melted
1/4 cup water
1 teaspoon vanilla
1 tablespoon honey
Flaked almonds for decoration.
If you like your biscuits on the sweet side, feel free to add 2 more tablespoons of honey.
In a bowl, add the coconut, Oats, seeds and vanilla.
Heat the coconut oil and honey to liquid.
Add the oil, honey and water. Stir till combined well and press together to form a ball so the dough holds its shape.
Line a baking dish with baking ( greaseproof paper ).
Form balls and place on the greaseproof lined baking dish. Place the second sheet on top, and with the palm of your hand press down gently onto each ball until desired thickness is achieved. This will flatten the balls to desired shape.
Press some flaked almonds on top. This is optional.
Bake in a fan forced oven at 160 degree Celsius for 12 – 14 minutes.
Once cooked, they will start to colour quickly so it is advisable to keep an eye on them to prevent burning.
Remove from the oven. Allow to cool on the baking tray before moving. When warm, they will be very soft but once cooled they will be easy to handle.