The Perfect Anzac Biscuit (Vegan And Nut-Free)
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 24
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 cup coconut oil
- 2 tbsp maple syrup
- pinch of salt (optional)
- 2 tbsp boiling water
- 1 cup rolled oats (i use thick oats)
- 2/3 upcane sugar (you can also use brown sugar - use 1
- 2/3 upshredded coconut (unsweetened)
- Carbohydrate 3.93476380220396 g
- Cholesterol 10.1677083333333 mg
- Fat 8.46360396216595 g
- Fiber 0.609999990463257 g
- Protein 0.725302916666667 g
- Saturated Fat 6.36688010748163 g
- Serving Size 1 1 cookie (15g)
- Sodium 27.5620009257818 mg
- Sugar 3.32476381174071 g
- Trans Fat 0.562901750226103 g
- Calories 92 calories
Preheat the oven to 180 C and line a baking sheet (or two)Warm the coconut oil to a liquid state if necessary and add to your mixing bowl.Add the sugar, vanilla, and maple syrup to the oil and stir until uniform.In a separate bowl mix the flour, oats, coconut and salt before adding it to the wet mixture. Stir until well combined.In a small dish, add the baking soda to the boiled water and stir until it stops bubbling. Pour it onto your batter and stir until well distributed.Using a 1½ tbsp spoon, scoop the batter out, packing it well into the spoon before dropping it onto your baking sheet.Space cookies 2 inches apart (I baked 8 cookies per sheet)Bake in the oven for 8-10 minutes (8 min = chewy; 9-10 minutes = crunchy).Let cool and enjoy. Store in the fridge to keep them fresh and chewy.
