ANZAC biscuits are a traditional Aussie and Kiwi recipe which originated during WW1. These tasty biscuits are quick and easy to make, plus they are the perfect mix of chewiness and crunch! I have altered the traditionally recipe by adding my own healthy twist making them gluten -free. There’s a good amount of sea salt and coconut sugar in my recipe, which gives them an amazing caramel flavour.
TIP If you are not glute-sensitive you can use regular oats and flour if you like. The recipe is great on its own, but for a change try adding one or more of the optional additions. You can also divide the raw dough in half and add some of the ingredients to part of the mixture. If you add some of the additions the dough will yield more cookies.
NOTE You can use coconut oil in place of butter, but the cookies spread a bit more and the consistency is a little dryer. I’ve made them both ways and they are great! You can use a cookie sheet, which has no sides or a baking sheet, which has short sides for this recipe
Ingredients
- 1 cup (90g) gluten free rolled oats
- ½ cup (approx. 60g) gluten-free flour self-rising
- ½ cup (50g) brown rice flour
- ¼ cup shredded coconut
- 1 cup coconut sugar or rapadura sugar
- ½ cup (approx. 125g) butter
- 4 tbsp maple syrup or agave syrup
- 1 tsp sea salt (to taste)
- 1 cup chopped nuts
- 1 cup dried fruit, chopped in small pieces
- 1 cup chocolate chips or chunks
Instructions
- Preheat oven to 150C (you may need to make the oven a little hotter depending on your oven). Prepare a baking sheet by lining with baking paper and set aside.
- In the large mixing bowl or mixer combine oats, flour, rice flour, coconut sugar and shredded coconut.
- In a small saucepan, combine the butter, maple syrup, and sea salt and stir over low heat until melted. The heating/melting step is very important as it helps to soften the oats and if you don’t do it the mixture does not hold together well. Once melted stir the butter mixture into the dry ingredients and mix well to combine.
- Place about 1 tbsp of the dough onto the baking sheet and repeat allowing room between them for spreading. Bake for about 15 – 20 minutes checking them approx. at 15 minutes. Depending on the size of your baking sheet you may need to bake the cookie in 2 batches.
- When done carefully loosen the cookies from the baking paper with a spatula while still warm then cool on a rack. The cookies will keep for 3 – 4 days in an airtight container.
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