Coconut oat cookies no egg : Eggless cookies

by Oct 28, 20150 comments

Sometimes if I want to bake I choose something quick and simple and I go by what is inside my baking cupboard. These coconut oat cookie, no egg are simple and quick to make and taste amazing. On this particular day I wanted to bake some biscuits but I wanted something different.

I did some research and I came across some  Diggers Biscuits also known as Anzac biscuits. They are popular in Australia and New Zealand.  The biscuits I am making are similar to the anzac biscuits.

It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. The ingredients they used were: rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. All these items did not readily spoil. At first the biscuits were called Soldiers’ Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits. ANZACs (Australian and New Zealand Army Corps)

There are a few variations of this recipe and some claim to be the original recipe. I have not tried them yet but I will, one day, and post the results.

In this recipe I will show you how to bake coconut oat cookies no egg.

Ingredients (makes about 27 biscuits):

  • 150g unsalted butter
  • 1 tbsp golden syrup
  • 175g granulated sugar
  • 75g self-raising flour
  • 75g desiccated coconut
  • 100g porridge oats

Method coconut oat cookies no egg

  • Preheat the oven to 180C/350F
  • Place the butter, sugar and golden syrup into a saucepan (large enough to hold all of the ingredients) and place over a low heat
  • Put your dry ingredients in a bowl
  • Prepare your baking trays by putting some baking paper on them.  You need about 3 trays but if you have one that’s fine, you can bake them in batches.
  • Once the butter has melted and the sugar has dissolved, pour the mixture into the dry ingredients and mix
  • Scoop the mixture using a teaspoon and place on the tray, squashing slightly with the spoon or a fork. Leave plenty of space as they will spread.  The mixture can be crumbly so you can use your hands to form it into a ball.
  • This mixture will probably make about 3 trays worth, so you’ll need to cook them in batches, unless you have a lot of cookie trays and a big oven.
  • Place the trays in the oven and bake for around 5-7 minutes, until they have flattened and are golden brown around the edges.  Check on them after 4 minutes if they are ready you can take them out.  If not close the oven and stay close by and check again after about a minute.  They burn easily so keep an eye on them.
  • Leave them the coconut oat cookies with no egg to cool completely on the baking tray.
  • If you try to remove them too soon they will break


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