Anzac cookies with coconut flour – Gluten free!

Gluten free Anzac Cookies with coconut flour
Servings 20
Ingredients
From Kokonati
- 40 gr Kokonati Organic Coconut flour
- 30 gr Kokonati Organic Desiccated coconut
- 50 gr Kokonati Organic Virgin Coconut oil melted
- 60 gr Kokonati Organic Coconut Nectar
- 50 gr Kokonati Organic Coconut Sugar
Pantry staples
- 95 gr rolled oats
- 1/2 tsp baking soda
- 1-2 tbsp boiling water
Equipment
- Cookie baking sheet lined with oiled foil/ baking paper
- Large & small mixing bowl
- Small heatproof pan
Instructions
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Preheat oven to 150 celsius
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Mix dry ingredients ( exclude baking soda) - rolled oats, desiccated coconut, coconut sugar, coconut flour and mix well in the large bowl.
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Mix wet ingredients (include baking soda)
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Mix the coconut oil and the coconut nectar in the pan, bring to boil and remove from heat.
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Mix baking soda with 1 tbsp of boiling water and quickly add to the warm oil and nectar mixture , which will foam.
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Working fast, pour the liquid mixture to the dry ingredients and stir until well combined
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Roll the mixture into balls ( approx 1bsp each) and flatten with heel of hand and place on baking sheet. ( allow room for spreading between each cookie)
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Bake for 10 mintues , remove from oven and cool for a 2 minutes on same tray/sheet. Then allow to crisp on wire rack until cold to touch