Sugar Free Anzac Biscuits - Whole wheat Sugar Free Oat Coconut Cookies

Blogging Marathon #41: Week 3/ Day 3

Theme: Healthy Snack box Recipes

Dish: Sugar Free Anzac Biscuits - Whole wheat Sugar Free Oat Coconut Cookies

To end the Healthy Snackbox Recipes theme, I have yet another cookie, a healthy one too. I made this recipe originally for my mom who is diabetic and if you know how diabetes works you need to eat small portions during the day, and I made this for her to guiltlessly eat with her evening tea. But surprisingly, my kid seemed to like it too and that's what makes me post this under Healthy Snack box recipes. Most of our kids today eat a lot of unhealthy snacks - high in sugar, fat and sodium. The best ways to get over that is to offer them natural choices and to make snacks at home with which you know what goes in.

This is not only just a sugar free recipe, but uses old fashioned oats, whole wheat flour and coconut. It forms a cookie that is delicious with a mild sweetness and aroma from the coconut.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42Ingredients:

1 cup rolled oats/ old fashioned oats

1 cup whole wheat flour

3/4 cup Splenda or your choice of sugar free substitute or sugar

1 teaspoon baking soda

3/4 cup flaked unsweetened coconut

1 stick butter, softened

2 tbsp agave nectar or honey

1 tsp pure vanilla extract

Preheat oven to 325 degrees.

Line a cookie sheet with parchment paper.

Sift the whole wheat flour and baking soda together. Set aside

Pulse 1/2 cup of flaked coconut and 3/4 cup of rolled oats together in a food processor until it forms crumbs.

In a medium bowl cream the butter and the sugar free substitute using an electric hand held blender.

Add the wheat flour and baking soda to the creamed butter mixture in two batches alternating with the agave nectar and vanilla. Add the oat+coconut crumbs and stir to combine. Finally add the 1/4 cup of whole rolled oats and another 1/4 cup of flaked coconut and stir together. Scoop by tablespoon fulls, roll into balls, press gently and place on a cookie sheet. Bake for 12 - 15 minutes or until the edges get golden brown. Cool on a wire rack. Store in an airtight container.

Verdict: The cookie is chewy and crispy around the edges. I especially loved the addition of coconut in this cookie and it reminded of thengai biscuits you get in bakeries back in India. Although the pictures I took don't do much justice, the cookies were wonderful and surprisingly have an amazing shelf life.