Vegan Anzac Biscuits (Oatmeal Coconut Cookies)

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I grew up with calling cookies as biscuits, because I lived in Australia for most of my life that I can remember. I still remember those times when I just ate the most delicious tasting Anzac biscuits, that are specially made for the ANZAC day holiday.

I always remembered buying these giant packs and eating a whole thing in a day, which were erm, very healthy. I don’t even know what came over me today to make me want to make this, perhaps I was looking at my ingredients and the idea just came to me? Whatever it is, let’s reminisce old times by making something close to home!

My first memory of ANZAC day is really the marching, I was in the city and these people wearing Soldier’s uniforms were marching through. I will always remember that one weekend I tried to go into the city to buy Delta Goodrem’s CD, Mistaken Identity and the march was happening and I couldn’t cross, the road. Haha! Then, everything just suddenly opened after noon.

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Though the ones I remember eating were soft and chewy, you can probably make these the same if you under-bake them.

After I baked these, I realised the version I made didn’t have as much oatmeal as I usually remember them to have, so you can totally experiment and see what you can come up with. The batch I made was to be shared between two people, as I don’t think eating too many of these in one sitting is that healthy, even though this version is a healthier alternative to the regular recipe.

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Vegan Anzac Biscuits (Oatmeal Coconut Cookies)

1/4 cup old fashioned oats
1/4 cup spelt flour
1/4 cup whole wheat flour
1/4 cup shredded coconut
3 tablespoons brown rice syrup
2 tablespoons rice bran
2 tablespoons canola oil
1 tablespoon extra light olive oil
1 tablespoon unsweetened almond milk
1/2 teaspoon baking soda
A sprinkle Himalayan/Sea salt

Substitution Note: You can replace brown rice syrup with maple syrup if you wish, though you may want to only add two tablespoons and see how that goes.

Combine all the ingredients in a large bowl and stir with a spoon until everything is well combined and mixed. You may not wish to use your hands as it is quite sticky.

Fill some baking parchment paper on the bottom of an oven tray, and preheat oven to 350F.

Break the cookie dough into 15 even small pieces (or bigger if you wish) and roll them into a round ball. Place it on the oven tray and be sure you have spaces in between, as the cookies will expand. Carefully use your fingers to flatten each cookie dough.

Bake in the oven for about 15-17 minutes and allow it to cool before eating.

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Vegan Anzac Biscuits (Oatmeal Coconut Cookies)
Serves: 2
 

Ingredients
  • ¼ cup old fashioned oats
  • ¼ cup spelt flour
  • ¼ cup whole wheat flour
  • ¼ cup shredded coconut
  • 3 tablespoons brown rice syrup
  • 2 tablespoons rice bran
  • 2 tablespoons canola oil
  • 1 tablespoon extra light olive oil
  • 1 tablespoon unsweetened almond milk
  • ½ teaspoon baking soda
  • A sprinkle Himalayan/Sea salt

Instructions
  1. Combine all the ingredients in a large bowl and stir with a spoon until everything is well combined and mixed. You may not wish to use your hands as it is quite sticky.
  2. Fill some baking parchment paper on the bottom of an oven tray, and preheat oven to 350F.
  3. Break the cookie dough into 15 even small pieces (or bigger if you wish) and roll them into a round ball. Place it on the oven tray and be sure you have spaces in between, as the cookies will expand. Carefully use your fingers to flatten each cookie dough.
  4. Bake in the oven for about 15-17 minutes and allow it to cool before eating.

 

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