Recently I visited The Drunken Monkey, a casual little coffee bar on Bumby Avenue, which is full of old cozy furniture, lots of windows, and a large menu of delicious coffees and snacks. They have great gluten free and vegan options, which makes it one of my favorite coffee places for meeting up with friends.
One of their star gluten free items is the Anzac biscuit. A coconut and oatmeal cookie, that is thick and soft with a rich buttery flavor. I knew one bite in that I’d either be returning A LOT or would be making these at home.
A quick search through pinterest told me that these cookies are a gf, vegan version of the Anzac biscuits that were thought of with the Australian and New Zealand Army Corps (ANZAC) during World War I. It is believed that the biscuits were sent by wives to soldiers abroad because the biscuits kept well during lengthy naval transport. The recipe I used is modified from Megann’s Kitchen.
Its a rainy day in Florida, so the kids and I gathered up the ingredients and got to baking. They were perfect balance of buttery coconut, oatmeal goodness. We added a sprinkle of cinnamon to some, chocolate chips to others, and left several plain jane like they’re meant to be. I’ve included affiliate links to help with your gluten free shopping needs.
- 1 cup Pamela’s gluten free baking flour
- ¼ cup coconut flour
- 1 cup rolled gluten free oats
- ¼ cup brown sugar
- ¼ cup white sugar
- ¾ cup unsweetened coconut
- 2 tablespoons golden syrup
- 10 Tbs unsalted butter, chopped
- 1/2 tsp baking soda
- 1 Tbsp hot water
* Pamela’s Products Gluten Free Baking and Pancake Mix, 4-Pound Bags (Pack of 3)
* Bob’s Red Mill Gluten Free Whole Grain Rolled Oats, 32 Oz
* Lyle’s Golden Syrup, Original, All-Natural Syrup for Baking and Cooking, 11 Ounce
* Betterbody foods Organic Coconut Flour, 36 Ounce
Preheat oven to 325 F.
Mix the flour, oats, sugars & coconut in a large bowl and stir to combine.
In a small saucepan, place the golden syrup & butter, stirring over low heat until the butter has melted. Remove from heat.
Mix the baking soda and water, then add to the golden syrup mixture. Pour the liquid into the dry ingredients & mix until fully combined. Roll 2-3 Tbs of mixture into balls ( I used an ice cream scoop) Place on the baking trays, leaving plenty of space between each one. Bake for 8 minutes. Remove from the oven & press firmly down with a flat-bottomed glass. Place back into the oven for another 4 minutes, or until golden brown. Leave to cool on the baking tray for 10 minutes then transfer to a plate or cooling rack. The cookies will harden some while cooling.
This made 10 large cookies 🙂