When you are looking for a tasty snack filled with all of the lovely ingredients such as ginger and coconut, you can't go past these vegan and gluten free take on the Anzac cookie.
The benefits of ginger include aiding digestion and reducing signs of inflammation and is great for boosting immunity. Coconut provides energy and is a good source of essential nutrients important for bone health, red blood cell formation, and metabolism
So give this recipe a try as we love them, and think you will too...
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.
Source: https://www.swoonfood.com/ginger-coconut-cookies/
