One of many things you, my blogger audience, may not know about me is that I used to live in Australia. For three whole years. I lived there from ages five to eight which are basically the peak of most people’s cookie loving years. That isn’t the case for me. I just ate a cookie in fact. But, it was while I was down under that I grew to love this simply sweet cookie, the ANZAC biscuit. Based on the cookie recipe served to Australian and New Zealand soldiers, the cookies are commonly made on ANZAC Day. But, I am going to go ahead and crown these an every day cookie. Yes, we should eat cookies every day. (DISCLAIMER: I never have and never will claim to be a nutritionist and my diet advice may not hold up in any doctors’ office.)
1 c. oats
1 c. shredded unsweetened coconut
1 c. flour
1 c. sugar
1/2 c. Earth Balance butter substitute
2 tbsp. agave nectar
1/2 tsp. baking soda
2 tbsp. water
Preheat over to 300°F.
Mix oats, flour, sugar and coconut together in a large mixing bowl. In a small saucepan melt the syrup and butter together.
Mix soda with boiling water and add to melted butter and syrup. Add to dry ingredients and mix until the batter is moist and all dry ingredients are incorporated.
Place 1 tablespoonfuls of mixture on greased cookie sheet and allow for spreading. Flatten them slightly.
Bake for 15 to 20 minutes or until they look nice and golden brown.
Raise your Australian flag and devour!