Summary: This gorgeous cookie is the culmination of my hardcore cravings! I wanted an oat filled, coconut laden and maybe nutty kind of cookie. Like an oatmeal choc chic cookie without the choc chips and a bit more something. I wanted it to be egg less, so it could be made with pantry staples and then I thought, why not make it entirely vegan? Being Australian, Anzac biscuits came to mind but they do have butter. So this is modeled on the great Aussie Anzac bikkie but since I have changed elements and taken liberties, I would never call it an Anzac. And let’s not open the can of worms that is the biscuit vs cookies either!
These are incredibly easy to make and come out nice and crisp. Something like a butternut crossed with macaroon. I know they are a winner because Mum, Sister and a Niece asked if I could make another batch and were so excited that all offered to help! Mum even offered up her kitchen! They are basically like granola in biscuit form. They have less straight out fat because of the almond butter and coconut oil but they are still sugary cookies. But if you want to eat them for breakfast, I’m sure they have less sugar than breakfast cereal and you know what’s in them. You know I’ll be eating a couple with my morning coffee…
Ingredients
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150g plain flour
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90g rolled oats
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85g desiccated coconut
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165g brown sugar
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100g almond butter
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3 tblsp coconut oil
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2 tblsp golden syrup (can sub for treacle, molasses or maple)
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2 tblsp water
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1 tsp bicarbonate of soda
Instructions
- Preheat the oven to 160°C. Line two baking trays with non-stick baking paper.
- Place a large bowl on a scale and tare it to zero. Add the dry ingredients, one at a time, measuring the correct amounts and zeroing the scale in between. Stir well with a wooden spoon to combine.
- Add the almond butter, oil, golden syrup and water to a small saucepan. Stir over a medium heat until melted and well combined. To avoid dishes, I use the same wooden spoon I used for the dry ingredients.
- Remove the wet ingredients from the heat and bring them close to the dry ingredients. Add the bicarbonate of soda into the almond butter mix. The mix will foam up, while it’s still foaming, pour the almond butter mixture into the flour mixture. Make sure you get every scrap!
- With a wooden spoon, stir until combined. The mix will be quite dry and crumbly and you will feel like it’s not going to come together. When it’s all mixed, things will form clumps when pressed firmly together.
- Use a cookie scoop or tablespoon measure to form tightly packed balls. Things will seem crumbly but really pack those balls together! Arrange on the prepared baking trays, about 5cm apart. Carefully press with a fork to flatten slightly.
- Bake for 12-14 minutes or until golden brown. Allow to cool on the tray for 5 minutes (if you move them straight away, they will fall apart! Don’t be tempted!) Then transfer to a wire rack to cool completely.
- Makes approx 32 cookies.
Cookies
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Recipes
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Uncategorized
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Vegan
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