After pining over the Anzac cookies on Jeanette’s Healthy Living blog, my husband volunteered to make them. He is so good to me! I have a new favorite duo–coconut and chocolate chips, and this recipe hit the spot. He made a few alterations to her recipe, so to see her’s go here.
Anzac Cookies–dairy-free and gluten-free
1 cup old fashioned oats
1 cup Bob’s Red Mill all purpose gf flour
1 tsp xanthan gum
3/4 cup preferred sweetener (we used a mixture of xylitol, honey, and agave)
3/4 cup unsweetened flaked coconut
1/2 cup Earth Balance Buttery Stick
2 tablespoons pure maple syrup
1/2 teaspoon baking soda
1 tablespoon boiling water
1-2 tablespoons additional water, to bind cookie dough if it’s too crumbly
1/4 cup or more dairy-free chocolate chips
Preheat oven to 350 degrees. Combine oats, flour, xanthan gum, and coconut. Set aside. Combine butter and syrup and melt in the microwave. If using liquid sweeteners, add here. If using dry sweetener, add to dry mixture above. Set aside.
Mix together baking soda and water and add to butter mixture. Mix into dry mixture. Add more water if necessary to bind the cookie dough together. Stir in chocolate chips. Place tablespoons of batter onto parchment paper lined cookie sheets, about 2 inches apart.
Bake about 7-8 minutes or until lightly browned. Makes about 3 dozen cookies.