Guilt-less Desserts & Treats for your Family
These Gluten Free Anzac Biscuits are my second take on the Aussie classic and are by far my favourites (but shh…don’t tell the other ANZAC cookies. I don’t want to hurt their feelings). The first were made using a date base, which is tasty but no longer suited to my (often limiting) dietary requirements. You see, fructose and I are no longer friends. As part of our ‘break-up’ I had to say good-bye (or at least see you sometimes) to dates, the three carrots I was eating a day, onion, and garlic. So whilst my breath probably smells better I had to find a new Gluten Free ANZAC Biscuit recipe that wouldn’t make me feel sick.
These ANZAC Biscuits take the traditional elements of an ANZAC but give it a ‘Lisa friendly’ spin. Of course there are no oats, but the coconut and golden syrup bring the patriotic flavours to the simple to make biscuit. These ANZAC biscuits can also be made to suit your cookie preference; thin and crispy or thick and chewy. A quick poll on my Facebook page revealed most people prefer their ANZACs chewy, but traditionally they are thin and crispy. You get to decide which way your batch will go, or maybe do 1/2 and 1/2.
This cookies use only a small saucepan and a mixing bowl. The wet ingredients are gently heated (remember that coconut oil doesn’t like to get hot) and then stirred into the dry. It’s a great recipe to make with the kids. If you prefer thin and crispy ANZAC Biscuits flatten the balls of cookie dough with your palm and then spread the dough out thinner until each cookie is about 7cm in diameter. I did use a ruler for mine (kitchen nerd alert!!) but you could be a rebel and just wing it. The thicker biscuits are just squashed with your palm and then cooked for a bit longer.
These ANZAC Biscuits can also be used to make the base of this super amazing ANZAC ‘Cheese’ Cake, and later in the week I’ll be sharing my recipe for an ANZAC Ripple Cake (how Aussie can you get?).
- 1 Cup desicatted Coconut
- 1 Cup Almond Meal
- 1 Cup Arrowroot
- 2 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
- 1 1/2 Tablespoon Water
- 3 Tablespoons Coconut Oil
- 2 Tablespoons Golden Syrup (or replace with molasses or more of the first sweetener used)
- 1 teaspoon Bicarb
- Preheat the oven to 160C/320F. Grease and line 2 baking trays.
- Place the coconut, almond meal and arrowroot in a bowl and lightly whisk.
- Place the remaining ingredients in a small saucepan and gently warm.
- Pour the warmed mixture into the dry and stir until combined.
- Take 1 Tablespoon of the cookie dough and roll into a ball. Place the ball on the tray and flatten with the plam of your hand. If you prefer a thinner, crispier cookie further flatten the cookie with your fingers until it is 7cm wide. Repeat with the remaining cookie dough, allowing 5 cm (2 inches) between cookies to allow for potential spreading.
- Bake the ANZAC biscuits for 10-12 minutes for thin and 15-17 minutes for thicker cookies (or until browned on top)
- Allow the cookies to cool on the tray for 5 minutes then transfer to a wire rack to cool.
- Keep in an airtight container for up to 5 days.