Monday, 25 January 2016

ANZAC Cookies

I love ANZAC cookies, they are so simple, yet delicious and moorish. With Australia day coming up, I thought it was the perfect opportunity to create a healthy version of this tasty treat. Regular ANZAC cookies are made with butter, golden syrup and flour but by making a few simple changes it's easy to make the recipe more health friendly without compromising on taste.

150g rolled oats
65g almonds
65g desiccated coconut
2 tbsp melted coconut oil
2-3 tbsp honey
1 tsp vanilla extract
a pinch of himalayan pink salt

Put your almonds into your food processor and process into a meal.  Once the almonds resemble a fine flour (this shouldn't take long at all – be mindful not to over process unless you want almond butter!) add the rolled oats, coconut, coconut oil, honey and vanilla extract. Add water whilst processing until the mixture resembles cookie dough. Try not to eat too much of the mixture before rolling it into balls and flattening. Bake on 170c for around 15-20 minutes, leave to cool (or don't!) and enjoy!



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