Anzac cookies with coconut flour – Gluten free!
Gluten free Anzac Cookies with coconut flour
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