Anzac cookies with a healthy twist

By Stephanie Meades, functional nutritionist/exercise physiologist at Thirroul's Life Wellness Co

You can make these cookies using traditional oats, or if you prefer a chewier and healthier version of the traditional Anzac cookie, you can replace the oats with rolled quinoa instead. This recipe combines more wholefood ingredients than the traditional Anzac cookie recipe, swapping butter for macadamia nut oil, refined golden syrup for maple syrup, and providing added crunch with a good serve of macadamia nuts. Yummo!

Anzac Cookies (GF, DF)

Makes 12 cookies

Ingredients:

1 1/2 cups of rolled quinoa (or oats if you'd prefer)

1/2 cup shredded coconut

1/2 cup macadamia nuts, roughly chopped

1/4 cup macadamia nut oil (or coconut oil)

1/4 cup maple syrup (or honey)

1 vanilla pod, split and scraped (or a dash of vanilla extract)

Tiny pinch of salt

Method:

Preheat oven to 180 degrees and line a baking tray with baking paper.

Mix all ingredients in a large bowl until well combined and then with wet hands roll the mixture into small balls.

Place the balls on the baking tray and press them down gently with the back of fork.

Pop the tray into the oven for 20 minutes or until they are golden.

Remove from the oven to cool (and harden).