Ok, I admit I should of posted this a few days ago so you could all benefit from making these delicious cookies....... but surely it clear by now that my blogging mojo left the building quite a few years ago!
Now sadly I will admit, I have been making this new version of Anzac cookies for the last few years but never made the time to sit down and blog them!
WELL TODAY IS YOUR LUCKY DAY! ;-)
How did these cookies come about when I already have a recipe for Anzac Biscuits.....
Well we haven't had coconut in the house for over 4 years now, and I eat virtually flour free so I decided to make a varied version of the one I already published all those years ago!
Ok, I know that it's not very traditional to make Anzac cookies without coconut, but when you're limiting saturated fat this version sure gives you the mouth feel of a traditional Anzac cookie, but without the unhealthy fat. I decided to add golden syrup instead of rice malt to this recipe as I really feel like it is what truly reminds me of Anzac cookies!
You'll need:
(Makes 8 thick cookies)
1 cup rolled oats
1 cup oatbran
1/3 cup muscavao or brown sugar
1/2 cup unsweetened apple sauce
2 Tablespoons golden syrup
1 teaspoon coconut essense
1 teaspoon bi-carb soda
2 Tablespoons boiling water
These look yummy! I don’t have golden syrup, do you think agave would work? I’ll have to try them tomorrow! Thank you.
ReplyDeleteV4L (vegan 4 life & 4 the animals)
Yes, any liquid sweetener would work as a replacement.
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