This recipe has been a long time coming! It’s been floating around in my recipe book for a few years now. This blog has only been around for one Anzac Day and sadly I missed posting it last year. I was clearly too busy preparing this post. Anyway, I swore I would save it for this year and post it well in advance for you to get baking Anzac Cookies all week long. But of course I forgot, only recalling on Tuesday when I decided to bake cookies and Robbie insisted we make Anzac Biscuits! Of course! So in a flurry I have managed to pull this post together in record time (not counting the last few years).
This healthier twist on the Anzac Biscuit is low FODMAP, wheat free, fructose friendly, lactose free, vegan, and I promise, delicious. I assure you they have been taste-tested by many!
Makes 12-16 cookies
1 cup quick oats or oatmeal
1 cup desiccated coconut
1/2 cup almond meal
1/2 cup plain gluten free flour
1 tsp bicarb soda
1/2 tsp ground cinnamon
1/4 cup brown sugar
1/4 cup olive oil
2 tbsp golden syrup
2 tbsp waterOptional
~2 tbsp chocolate chips or dried fruit of choice
Preheat oven to 160°C and prepare a tray with baking paper. In a large bowl, combine all dry ingredients except the sugar. Combine sugar and wet ingredients in a separate bowl. Add wet mixture to the dry ingredients (and any chocolate or dried fruit additions if you choose) and mix well. Use your hands to roll the mixture into cookies, place on tray and bake for 20 minutes or until golden brown.
Low FODMAP | wheat free | fructose friendly | lactose free | vegan