Anzac biscuits are an Australian and New Zealand household favourite. This is our gluten free version of the classic biscuit. Think soft, chewy and down right delightful! The slightly crumbly texture is perfect for dunking in tea or simply enjoying on it’s own, these cookies are seriously moorish.
If you love soft and chewy cookies you will absolutely love these, so give them a go and be sure to let us know how you get on!
However don’t fret, if these don’t sound like your kind of thing we’ve got plenty more Anzac inspired recipes, on the blog. Check out this post here for some of our favourites.
Preheat the oven to 180 Celsius and line a baking tray with baking paper.
Mix all the dry ingredients together in a medium bowl (oats, flour, coconut and sugar).
Melt the rice malt and coconut oil in a saucepan on the stove, add to the dry ingredients and mix well.
Add a little bit of almond milk at a time until the mixture begins to come together and form a dough that you can mould into gold ball sized balls.
Flatten the balls and place onto the prepared baking tray.
Bake in the oven for 10 minutes or until golden brown.
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