Chocolate-Dipped Anzac Biscuits

This is my take on the traditional Anzac biscuit. The cookies themselves are wheat and refined sugar-free, with decadent dark chocolate bases to make them that little bit richer.

They are completely addictive, taste like something from your childhood and are 100% perfect with a cup of tea.

These are great as little cookie sandwiches too. Simply place another cookie on top while your chocolate is still wet.

Chocolate-Dipped Honey, Oat & Coconut Cookies

1 cup oats – if using whole and not rolled oats, blitz in a food processor to create a finer crumb
1/2 cup desicated coconut
Approx 75 grams butter – chopped into cubes (You could also use a 1/3 cup of coconut oil)
4 Tbsp honey – you can use maple syrup or rice malt syrup
1 teaspoon vanilla extract
pinch sea salt
1 egg – lightly beaten
1 scant tsp baking soda
1 cup almond flour / almond meal
Dark chocolate for dipping cookies – 100g will more than suffice.

Preheat oven to 160 degrees celsius.

Place oats, butter and coconut into a food processor. Process until the butter is well combined with the dry ingredients.

Add the remaining ingredients (except the almond meal) and process until completely combined.

Add almond meal and keep the processor moving until it is well combined. You may have to scrape down the sides a couple of times.

Line or grease a cookie sheet. Using your hands (carefully – the mixture is sticky) shape heaped teaspoons of batter into small balls. Place on the tray. Use two fingers to lightly press down the top of your cookies to flatten them.

Bake for 10-14 minutes until golden. Watch the bottom of your cookies very carefully. It only takes a moment for the bottom to burn. If you have a very hot oven, consider raising the rack slightly higher in the oven.

Do not remove the cookies from the tray until they have cooled enough to handle safely. Place on a rack to cool completely.

Melt chocolate in a double boiler. Dip the bottom of each cookie into the chocolate and place on a tray lined with baking paper.

Place your chocolate dipped cookies into the fridge to harden for an hour.



– Kelly Gibney, Undone Girl

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