These remind me of Anzac biscuits, but are refined sugar free and don’t contain any flour or nuts.
They are really delicious, sweet, crispy and super quick and easy to make.
1 tablespoon ground linseed mixed with 2 tablespoons water
2 tablespoons of maple syrup
1 tablespoon coconut oil
1/4 cup Rice Malt Syrup
1 (scant) cup oats
1/2 cup finely shredded coconut (unsweetened)
Preheat oven to 180 Degrees Celsius.
Combine first four (wet) ingredients and mix well
Add oats and coconut and stir well until mixture is well combined
Place clumps of the crumbly mixture on a lined baking tray and compact the mixture of each biscuit to form round vaguely biscuit like shapes. Flatten each biscuit.
The mixture will be super crumbly until it has been cooked and cooled, but it’s worth the effort.
Cook for 15 minutes (they should be golden).
Remove from oven and cool (try not to touch them or move them off the tray until they are cool – otherwise they will crumble all over the place).
Makes about 17 cookies.
Hope you like them as much as I do!