Anzac cookies with coconut flour – Gluten free!

Ingredients

From Kokonati
• 40gr Kokonati Organic Coconut flour
• 30gr Kokonati Organic Desiccated coconut
• 50gr Kokonati Organic Virgin Coconut oil, melted
• 60gr Kokonati Organic Coconut Nectar
• 50gr Kokonati Organic Coconut Sugar

Pantry staples
• 95gr 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

1. Preheat oven to 150 celsius
2. Mix dry ingredients ( exclude baking soda) - rolled oats, desiccated coconut, coconut sugar, coconut flour and mix well in the large bowl.
3. Mix wet ingredients (include baking soda)
4. Mix the coconut oil and the coconut nectar in the pan, bring to boil and remove from heat.
5. Mix baking soda with 1 tbsp of boiling water and quickly add to the warm oil and nectar mixture , which will foam.
6. Working fast, pour the liquid mixture to the dry ingredients and stir until well combined
7. 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)
8. 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