The Ultimate Gluten-Free ANZAC Biscuit Recipe

Makes 10 - 12 biscuits

AKA the best coconut biscuit you will EVER eat. These ANZAC biscuits are a well known treat in Australia and New Zealand, but are essentially a sweet & chewy coconut biscuit , that is (usually) made with oats - but not this version! Oats aren’t gluten free in NZ, nor are they apart of my typical grain free lifestyle - so I had to create a version not using them. To tell you the truth, I rate these as the best baked good I have ever made (& eaten). Enough said.

Ingredients

1/4 C ghee, coconut oil or butter melted

1/4 C maple syrup

1/2 tsp baking soda

2 Tbsp water

1 C almond flour (not packed)

1 C fine desiccated coconut (fine pieces)

2/3 C (very) finely chopped walnuts (if you do want to use gf oats, sub here!)

2/3 C threaded coconut (thicker pieces)

1/2 C coconut sugar

Pinch of salt

Preheat the oven to 170 C. Melt the ghee and maple syrup together in a small bowl in the microwave for 10-15 seconds. In a separate small bowl, stir the baking soda and water together, then combine with maple mixture. In a large bowl, add in the rest of the dry ingredients, stir well then add the wet mixture. Combine well and let rest for 2 minutes. Mixture will seem slightly sticky and wet, but should be able to be pressed together.

Scoop 10-12 pieces of the mixture onto a lined baking sheet, flatten ever so slightly. They will spread, so if need use two trays. Bake at 170 C for around 12-14 minutes until golden (Don’t get me started on how GOOD these smell in the oven). They should be set around the edges - they will then firm up upon cooling. Best eaten fresh, or store airtight (I keep these in the freezer so they maintain the crispy texture- it’s a game changer!)