These chewy-crisp, buttery oatmeal cookies have a history as rich as their flavor. Long associated with the Australian and New Zealand Army Corps established in World War I, the hearty biscuits were a popular addition to care packages since they wouldn’t spoil when shipped to loved ones serving overseas. They remain an Australian staple thanks to their delightfully crispy edges, soft center and sweet and wholesome ingredients.
Anzac Biscuits
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 232.87 kcal
Ingredients
- 1 cup Bob’s Red Mill Organic Oats
- 3/4 cup rice flour
- 1/4 cup tapioca flour
- 3/4 cup Nutiva Organic Coconut Sugar
- 1/4 tsp. Redmond Real Salt Ancient Sea Salt
- 1/2 cup shredded coconut
- 1/4 cup Nutiva Organic Coconut Oil with Buttery Flavor melted
- 2 Tbsp. Vitacost Certified Organic Maple Syrup
- 1/3 cup SunButter Natural Sunflower Butter
- 1-1/2 tsp. baking soda
- 1/4 cup boiling water
Instructions
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Preheat oven to 350 degrees F. Lightly grease two baking sheets.
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In medium bowl, stir together oats, flours, coconut sugar, salt and shredded coconut.
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In separate bowl, mix together melted buttery coconut oil and maple syrup until well combined. Stir in sunflower seed butter until smooth.
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In large bowl, stir together baking soda and boiling water. Stir in coconut oil mixture. Stir in dry ingredients.
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By the teaspoonful, drop dough onto prepared baking sheets.
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Bake 15 minutes, until dark brown and crisp.
Recipe Notes
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Nutrition Facts
Anzac Biscuits
Amount Per Serving
Calories 232.87
Calories from Fat 94
% Daily Value*
Fat 10.39g16%
Saturated Fat 5.64g28%
Sodium 128.4mg5%
Potassium 25.44mg1%
Carbohydrates 32.57g11%
Fiber 1.88g8%
Sugar 8.97g10%
Protein 4.26g9%
Vitamin C 0.19mg0%
Calcium 16.48mg2%
Iron 1.03mg6%
* Percent Daily Values are based on a 2000 calorie diet.