Chocolate Anzac-style Biscuits
PREP 15 MIN•COOK 20 MIN
Anzac biscuits (you’d call them cookies, America) are a classic in Australia & New Zealand, where oats, syrup and coconut were first mixed together more than 100 years ago to support the troops. The only possible way to improve on a classic? Add chocolate.
DF
EF
GF
VE
V
Number of servings
2
1⁄4 cup (28 1⁄2g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
1⁄8 cup (9 1⁄4g) almond meal
1⁄8 cup (6 1⁄2g) desiccated coconut
1⁄8 cup (9 1⁄4g) coconut oil melted
1⁄8 cup (9ml) maple syrup (honey or rice malt syrup)
1⁄8 tsp vanilla extract
1⁄8 cup (9ml) water
5 3⁄4g 70% dark chocolate (or dairy-free alternative) roughly chopped
Preheat oven to 160°C/fan 140°C/gas 3 and line a baking tray with baking paper.
Process half the oats, the almond meal and coconut in a food processor to a fine crumb. Add coconut oil, maple syrup, vanilla and water and pulse until the mixture is combined and sticky. Mix through remaining oats.
Using wet hands, form the mixture into 14 balls and place onto baking tray, flattening down slightly. Transfer to oven and bake for 15 minutes. Cool on tray for 5 minutes then transfer to a wire rack to cool completely.
Melt chocolate in microwave in 30 second bursts until smooth. Alternately, place chocolate in a glass bowl over a saucepan of Melt chocolate in microwave in 30 second bursts until smooth. Alternately, place chocolate in a glass bowl over a saucepan of simmering water and melt until smooth. Dip half of each biscuit into the melted chocolate and transfer to a piece of baking paper to cool at room temperature until chocolate has set.
Serve one biscuit as a snack and store remaining biscuits in an airtight container in a cool place for 3 days.
Energy (kJ)
709 kJ / 169 cals
Protein
3.2 g
Fat
11.8 g
Sat. Fat
7.2 g
Carbs
11.9 g
Sugar
4 g
Fiber
2.3 g
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