I've made these cookies with spelt flour and very little sugar, just a little Natvia sweetener and a drizzle of golden syrup. The cookie flavour is inspired by the Anzac cookie, which smells of toasted butter and coconut. These are a healthier version of the traditional biscuit but very easy to bake, making the perfect treat for afternoon tea.
Healthy coconut and apricot oat cookies
- 1 cup of white spelt flour, sifted
- 1/2 cup of desiccated coconut
- 1 cup of unprocessed oats
- 70 grams of organic butter
- 2 tablespoons of macadamia butter
- 4 tablespoons of Natvia
- 1 tablespoon of golden syrup (and extra for drizzling)
- 1 teaspoon of baking soda dissolved in 1 tablespoon of boiling water
- 8 dried apricots, chopped into small pieces
- Preheat the oven to 180 degrees and cover a large oven tray with baking paper.
- In a large bowl, mix with flour, coconut, oats and apricot pieces together.
- In a microwave proof jug, microwave the butter, Natvia, 1 tablespoon of golden syrup and macadamia butter together until melted (I used 60 seconds of medium wattage).
- Dissolve the baking soda in 1 tablespoon of boiling water and pour straight into butter mixture; this should start fizzing.
- Make a well in the centre of the flour mixture and pour in the melted ingredients. Stir to combine.
- Roll a tablespoon of the mixture into a ball and flatten on the oven tray, leaving a little space between each cookie.
- Bake in a moderate oven for 15 minutes, or until golden brown.
- Take out of the oven and drizzle with a little golden syrup. Let rest for 5 minutes before transferring to a wire rack to cool.