Perfectly crispy on the outside, chewy in the middle, these salted caramel Anzac Biscuits won't last long. Loaded with our Salted Caramel Bone Broth Protein Powder, these treaties have a nourishing twist!
Prep Time: 15 minutes | Total Time: 30 minutes | Serves: 10 - 12
Ingredients:
- 1/4 cup ghee, coconut oil or butter melted
- 1/4 cup maple syrup
- 1/2 tsp. baking soda
- 2 tbsp. water
- 1 cup almond flour (loosely packed)
- 1/3 cup coconut sugar
- 1 cup organic jumbo rolled oats (to sub oats and make gluten free, add 2/3 Cup of crushed walnuts & 1/2 Cup of threaded coconut (the thicker pieces) in addition to the desiccated coconut)
- 1 cup desiccated coconut (fine pieces)
- 2 scoops Salted Caramel Bone Broth Protein Powder
- Pinch of salt
Method:
- Preheat the oven to 170 C.
- Melt the ghee and maple syrup together in a small bowl in the microwave for 10-15 seconds.
- In a separate small bowl, stir the baking soda and water together, then combine with maple mixture.
- In a large bowl, add in the rest of the dry ingredients, stir well then add the wet mixture.
- Combine well and let rest for 2 minutes.
- Mixture will seem slightly sticky and wet, but should be able to be pressed together.
- Scoop 10-12 pieces of the mixture onto a lined baking sheet, flatten ever so slightly. They will spread, so if need use two trays.
- Bake at 170 C for around 12-14 minutes until golden (they should start to smell divine & that’s a perfect time to take them out). They should be set around the edges - they will then firm up upon cooling. Wait at least 2 minutes before removing from tray so they can become crispy. Best eaten fresh, or store airtight (option to keep these in the freezer so they maintain the crispy texture).