Here's a healthy, low-sugar, vegan version of the classic Anzac biscuit. Thanks to Be Good Organics for the recipe and inspiration.
3/4 c rolled oats
2/3 c desiccated coconut
1/2 c spelt flour (or almond meal or any flour you wish)
2 Tbs non-refined sugar, such as coconut, rapadura
1 tsp baking powder
pinch sea salt
3 Tbs coconut oil
2 Tbs liquid sweetener (I use rice malt syrup)
1 tsp vanilla extract
4 Tbs water

Preheat oven to 175C. Line baking trays with baking paper.
Combine all dry ingredients in a large bowl. Melt the coconut oil and mix with the wet ingredients. Pour into bowl and mix well to form a dough.
Roll into golf-sized balls and flatten on the baking trays. Bake for 12-15 min until lightly browned - keep an eye on them! Leave to cool and they will harden more.