These coconut oat biscuits are like an ANZAC biscuit, but with less sugar and more goodness thanks to the cashews and hazelnuts. They’re super easy and are a good one for your children to help with when they’re first learning to cook.
120 g cashews (raw, roasted or activated)
110 g hazelnuts (raw, roasted or activated)
50 g rolled oats (or quinoa flakes for gluten-free)
40 g desiccated coconut
120 g maple syrup or golden syrup
50 g virgin coconut oil or butter (softened)
2 tbsp coconut flour
½ tsp bicarbonate of soda
2-3 teaspoons ground wattleseed (optional)
- Preheat oven to 160°C. Line 2 large baking trays with baking paper and set aside.
- Place cashews and hazelnuts into a Thermomix or food processor and process until finely ground (Thermomix: 8 sec/speed 8).
- Add oats, coconut, syrup, oil, flour and bicarbonate of soda (and wattleseed if using) and process until well combined and mixture starts to form a ball (Thermomix: 10 sec/speed 5). Transfer into a bowl and place into refrigerator for 10–15 minutes or until firm enough to roll.
- Roll heaped teaspoons of mixture into balls and place onto prepared baking trays (makes approx. 30 biscuits in total). Flatten each ball slightly, then bake for 12–15 minutes (160°C) or until golden. Transfer onto a wire rack to cool completely before serving.
For more flavour, add ½ teaspoon of your favourite spice or spice mix (I like using a mix of ground cinnamon and ground cloves) along with the oats.
If you’d like to keep the oats whole, you can fold them in by hand or stir them through on Reverse in your Thermomix.