This recipe is based around one of my favorite Australian biscuits (that's what we can cookies in Australia), THE ANZAC BISCUIT! It is an Australian classic and whenever I have made them for friends they are a huge hit. I wanted to see if I coudl replicate it in a way that i could still eat it and it was "somewhat" healthy. In this recipe I substitute regular white flour for Arrowhead Mills Gluten free All Purpose baking mix and butter for Earths best (canola spread). You could try using apple sauce instead of butter and to use less sugar.
1/2 cup of brown sugar
1 cup of gluten free rolled oats
1/4 cup (4oz) of melted butter (or Earths Best spread)
1 cup of shredded coconut
1 cup of Arrowhead Mills Gluten Free All Purpose baking mix
1 level teaspoon of baking soda
2 tablespoons of boiling water
1 tablespoon of Maple Syrup (In Australia we use something called Golden Syrup that you cannot get here sadly : ( )
1/2 cup of cranberries, dried cherries or raisins
1/2 cup of slivered almonds
Preheat oven to 350 F
Mix all dry ingredients together. Pour in melted butter.
Add baking soda and maple (or golden) syrup to boiling water and mix well. Add that to remaining ingredients and mix together. Drop in small rounds (make sure you have enough space between each cookie as they will spread) on greased baking sheet. Bake for 15-20mins until golden brown.
Enjoy!
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