Go Back

Gluten free Anzac Cookies with coconut flour

Print Recipe
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
 

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