So with school back this week, some lunchbox inspo was definitely on the cards. These perfectly crunchy cookies are a combo of a coconut macaroon and an Anzac and they are they are the bomb!
Thanks for the photo Guy Lavoipierre 😉
1 cup coconut flour (tightly packed)
3/4 cup oats
3/4 cup unsweetened coconut flakes
1/2 cup coconut sugar
1/4 tsp bicarb soda
125g coconut oil (in liquid form)
2 tbs maple syrup
Line 2 baking trays with baking paper and pre heat your oven to 200C
Combine all the dry ingredients in a bowl and mix to combine.
Add the coconut oil and maple syrup and stir.
Roll the mixture into walnut size balls and flatten on the tray.
Bake for 8-10 minutes or until golden brown.