While Anzac biscuits are traditionally made with refined white flour and sugar, this recipe uses a combination of buckwheat, rolled oats and coconut oil. They are soft, chewy and made that little bit more delicious drizzled with dark chocolate! The recipe is also vegan friendly, being dairy-free.
2 cups rolled oats
1/2 cup buckwheat flour
3/4 cup of desiccated coconut
4 Tablespoons coconut sugar
80 ml maple syrup
100 ml coconut oil, melted
60 ml water
1 Tablespoon vanilla extract
1/4 teaspoon bicarb soda
1/4 teaspoon sea salt
Dark Chocolate Drizzle:
50 grams 70% dark chocolate
1 teaspoon coconut oil
Preheat oven to 200C or 180C fan forced and line a large tray with baking paper.
Separate out half a cup of the rolled oats and set aside.
Place all remaining ingredients into a food processor, setting aside the reserved oats. Blitz until it forms a grainy dough.
Add the reserved oats to the food processor. Pulse until the oat flakes incorporate into the dough but are still visible as whole flakes.
Remove the dough from the processor and shape into round balls (size as desired) and place on the baking tray, flattening with your hand to form a biscuit shape.
Bake for approximately 10-15 minutes, or until the biscuits are golden brown and slightly dark around the edges. Remove from oven and allow to cool.
While the biscuits are cooling, melt the chocolate and coconut oil in the microwave in 30 seconds bursts until combined. Drizzle over cookies and place in the fridge to cool for 5 minutes.
Biscuits can be stored in an airtight container at room temperature for up to 1 week.