Creating The Perfect Gluten & Dairy Free ANZAC Cookie
Over the summer these Ginger Coconut Cookies have been a pantry staple as I worked on perfecting the ultimate vegan ginger cookie recipe.
My goal was to create a crunchy ANZAC style cookie without any gluten, dairy or refined sugar – that still tasted just as good as the original!
This turned out to be harder than I thought. Banana for example, does not make a good sweetener for cookies unless you’re looking for a very cakey, soft cookie. Coconut flour doesn’t work either as it makes them extremely dry and crumbly.
Four batches (and a lot of cookie eating) later, I finally have a recipe that fits the bill!
For these winning Ginger Coconut Cookies I replaced refined sugar with coconut sugar and a little pure maple syrup, both of which have a lower glycemic index than standard sugar.
ANZAC cookies naturally contain no eggs, so I replaced the butter with coconut oil to make them vegan, which also means you can legit eat the cookie dough raw!
Instead of oats and flour I used dried coconut, buckwheat and brown rice flour to ensure these cookies are also gluten free.
Choose Your Texture With The Cooking Time
The texture of these cookies is entirely in your hands!
If you love a chewy, caramel flavoured cookie, bake them for the minimum 15 minutes. But if you like your cookie with a bit more crunch, leave them in the oven for another 5-10 minutes and you’ll have a lovely crisp ginger cookie.
Ginger Coconut Cookies (Vegan/Gluten Free ANZAC Biscuits)
Makes: 20 cookies
Prep time: 10 minutes Bake time: 15-20 minutes
100g coconut oil
1 cup coconut sugar
1/2 cup desiccated coconut
1/2 cup thread coconut
1/2 cup buckwheat flour
1/2 cup brown rice flour
2 tsp ground ginger
pinch himalayan rock salt
1Tbsp pure maple syrup
1 tsp baking soda
2 Tbsp boiling water
Preheat the oven to 170ºC and line two baking trays with baking paper or silicone baking sheets.
If you’e making these in summer your coconut oil will already be soft and ready to use. If not, gently melt the coconut oil.
Combine the coconut oil with the coconut sugar in a large mixing bowl. Add the buckwheat and brown rice flours, ginger and salt, and stir to combine.
Mix the baking soda with the boiling water in a small bowl, add the maple syrup and combine with the dry mixture stirring well.
Shape the mixture into small balls and press into a flat cookie shape on the lined trays. Leave approximately 5 cm between each cookie to allow for spreading. Bake for 15 minutes if you’re after a chewy cookie or 20-25 minutes if you prefer them crunchy.
Store the cookies in an airtight container for up to 2 weeks, or the freezer for 1 month.