Healthier Anzac Cookies
Making and baking cookies has never really been a gift of mine. Cooking without gluten flour (eg. wheat) makes it harder to perfect the texture, moisture and ability for cookies to bind together. Along the way I have certainly baked many rock-like failures!
These cookies are thankfully an exception to my past cookie baking journey. These are also made without flour or sugar which is found in the standard Anzac cookie recipes. They do still contain gluten oats. But if you can source gluten free oats, you can make these delicious cookies gluten free if you choose.
For these cookies I use activated almonds. I usually buy my nuts/seeds in bulk, activate them and store them in airtight jars for this very purpose. This is completely optional.
Why do I activate my nuts/seeds?
Activating nuts helps to break down the naturally occurring anti-nutrients, callled phytates in the nuts. Phytates are plant compounds which bind minerals: iron, zinc, calcium, magnesium and phosphate, inhibiting us to absorb all of the available nutrients, making them harder to digest.
Activated nuts are made by simply soaking them in a salt water solution for a length of time (this stimulates the early germination and sprouting process) and then dehydrating them in a dehydrator.
As Anzac day is fast approaching and school holidays on here in Victoria, these are a perfect activity to do over the holiday break. Our children just love getting their hands covered in sweet cookie dough, making and shaping their own cookies. What child doesn’t.
Getting into the kitchen and cooking your own food is one of the best things you can do for your family’s health and it’s such a privilege too. Happy cooking!!
Healthier Anzac Cookies
Equipment
- Food processor
Ingredients
- 1 cup almond meal
- 1 cup oats
- 1 cup organic desiccated coconut
- 1/3` cup honey
- 1/4 cup grass fed butter, coconut oil or olive oil
- 1/2 tsp bi-carb soda
- 2 tbsp water
Instructions
- Pre-heat your oven to 120 degrees C.
- In a food processor add your almonds and blend to make a fine flour.
- In a saucepan add honey and butter and gently heat to melt.
- In an additional small bowl mix together the bi-carb soda and water. Then add this into the saucepan, mix and allow it to fizz.
- In a large bowl combine the almond meal, coconut and oats.
- Pour the liquid in the saucepan into the large bowl and combine both the wet and dry ingredients to make the cookie dough.
- This mixture should be sticky. If not, add another tablespoon of honey.
- Use a soup spoon to create biscuit balls. Firmly press the mixture together to form a ball.
- Place the ball onto a lined baking tray and gently press them into a flat biscuit shape.
- Bake for approximately 25 minutes or until they are golden brown on top.
- Allow to cool. ENJOY!
