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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup rolled oats

  • 1

    cup desiccated coconut

  • 2

    tablespoons of coconut oil

  • 2

    tablespoons honey

  • 2

    tablespoons maple syrup

  • 2

    teaspoon hot water

  • ¼

    teaspoon bicarb soda (baking soda)

  • 3

    medjool dates, seeds removed

  • Preheat your oven to 150°C and line a cookie tray with baking paper.


Place the oats and coconut in a medium sized mixing bowl. In a small saucepan heat the coconut oil, honey and maple syrup over medium to low heat until the oil has melted and the ingredients are well combined. Turn off the stove and remove the saucepan from the heat. Dissolve the bicarb in the water and add this to the wet mixture in the saucepan. Add the wet mixture to the dry ingredients and mix until well combined. Place the dates and 1 cup of the Anzac mixture into your food processor and pulse until the dates are broken up and the mixture is sticking together. Add this to the remaining mixture in the bowl. Combine the two together. Firmly shape the mixture into cookies and place on the lined cookie tray. Bake for 20 minutes or until nicely golden. Remove from the oven and allow to cool for five minutes before gently moving to a cooling rack. Allow to cool for a further 15 minutes prior to eating. Enjoy! The Even Easier Anzac Version I have also thrown the above ingredients into my processor, with or without the coconut oil (even when I use oil I reduce it to 1 tablespoon), and blended until well combined and sticking together. I then press the mixture into firm balls and follow the cooking method outlined above. Equally delicious little Anzac bites. When I follow this method I add the dates, coconut and oats to my processor first and follow with the remaining ingredients. I hope you enjoy them.


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