This is a simple recipe that really anyone can make (Austin often helps me) and it’s super easy to remember. We don’t only eat these cookies on ANZAC Day – but all year round.
Also – dip half in dark vegan chocolate or drizzle over the top for an added twist!
- 120g Nutlex (vegan butter)
- 2 heaped TBS golden syrup
- 1 cup rolled oats
- 1 cup shredded coconut (not desiccated)
- 1 cup plain flour
- 3/4 cup raw sugar
- 1 TBS boiling water + 1/2 tsp bi-carb soda
Preheat over 160 degrees Celsius.
Melt Nutlex and golden syrup on the stove until combined.
In a large bowl mix oats, coconut, flour and sugar and stir to combine.
In a small bowl mix bicarb soda and boiling water and then add this to the butter and golden syrup mix.
Combine wet and dry ingredients in the bowl and stir to combine.
Roll into balls and place about 5cm apart on a baking sheet. Flatten each ball with a fork and place in the over for 16mins or until golden brown….or until you’re home smells amazing.