Gluten Free ANZAC Cookie Recipe
Oatmeal cookies with coconut and a history lesson: Australian Anzac cookies made gluten free!
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Servings: 4 -5 dozen cookies
Ingredients
- 2 1/2 cups gfJules All Purpose Gluten Free Flour
- 3 cups certified gluten free purity protocol oats
- 1 3/4 cup granulated sugar
- 1 cup desiccated coconut or unsweetened, dried coconut flakes
- 1 cup butter or non-dairy alternative Earth Balance® Buttery Sticks
- 2 Tbs. agave nectar or honey
- 1 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/4 cup boiling water
Instructions
- Preheat oven to 350°F.
- Combine the dry ingredients in a large bowl and stir to mix.
- Place butter and agave in a small saucepan over medium heat, stirring frequently. Meanwhile boil water and dissolve baking soda and salt. Add water mixture to melted butter mixture and stir. Pour saucepan into the dry ingredient bowl and mix to integrate well.
- Use an ice cream scoop or large spoon to scoop dough onto parchment-lined baking sheets, approximately 2 inches apart. Flatten the cookies slightly with the palm of your hand before baking.
- Bake 13-15 minutes, or until the cookies are browning at the edges but are not hard. Remove to cool on wire racks.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.