Oat & Coconut Cookies for Anzac Day

Method

1. Preheat oven to 160°C. Line a large baking tray with baking paper.
2. Melt the coconut oil in a small saucepan over a low heat. Once melted, add in the coconut sugar and whisk. Once the sugar has dissolved, remove from the heat.
3. In a mixing bowl, combine the oats, almond meal, desiccated coconut and baking powder. Add a pinch of sea salt and stir. Pour in the coconut oil and sugar mixture, stir to combine before adding in 2-3 tbsp of warm water. Use a spoon or your hands to press the dough together.
4. With damp hands, form golf-ball sized amounts of dough into balls and then flatten on the tray until ½ cm thick. The cookies will spread when cooking so leave a little room between each; you may need 2 baking trays depending on tray size.
5. Bake in the preheated oven for 12 minutes.
6. Remove the tray from the oven and leave the biscuits to cool until they are firm to the touch.
7. Once cool, place a small scoop of ice-cream between two cookies and serve. Be prepared to get messy!

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