Healthy ANZAC Cookies
Happy Monday to you! Every year, no matter where I am in the world, I make health-supportive Anzac cookies on Anzac Day… It’s my little nod to the spirits passed, all the beautiful souls who left this life unwillingly, as a by-product of fighting for Australia’s freedom. I’m not a huge fan of war and still live in hope that one day there will be peace on this beautiful, sacred earth… 🌏💗✌🏻️
This year, I made a healthier, gluten free version of the beloved Anzac cookie, replacing heavily processed ingredients, fake flavours and colourings with more natural ingredients including almond meal, cashews, gluten free oats and natural sweetener. If you want to change up any of the ingredients to fit with your diet, feel free to do so, just keep it real!
- Preheat oven to 150ºC/(300ºF) and line 2 baking trays.
- In a small saucepan heat: 125g organic ghee (use virgin coconut oil if you're vegan) + ¼ cup agave or maple syrup + 1 teaspoon vanilla extract.Once bubbling hot, add a pinch of sea salt (preferably iodised if you have a low thyroid condition).
- In a separate small dish, combine 1 teaspoon bicarbonate of soda with 1 tablespoon freshly squeezed lemon juice and stir until it foams up, then... Combine it with the sweet buttery mix.
- Add: 1.5 cups gluten free oats/shredded oats (you can also use buckwheat kernels if oats aren't your favourite) + ½ cup desiccated coconut (sulphur-free) + ½ cup almond meal + ½ cup chopped nuts or seeds.
- Place in oven until cookies brown and expand - this should take about 20 mins. Remove and leave to cool on a wire rack.
These cookies will harden further overnight if left out of a container (for those of you who like crunchy cookies). To store, I like to keep them in an old cookie tin lined with baking paper. 👌🏻