Anzac Day was 25 April. I made these cookies for sharing later today since have impressive street cred: they "converted" a creative writing workshop to vegan cookie advocates in Spring 2011. These cookies taught me an important lesson when I made them in October; I rushed the first batch and ended up with a giant cookie. The lesson of "low and slow" was important for the driving in the snow I did the day after I made them. Cookies are educational!
The giant cookie turned into my birthday cake with a little water and creative microwaving: cookie base with preserves, dried fruit, and chocolate chips on top.
Modified from http://www.101cookbooks.com/archives/anzac-cookies-recipe.html
1/2 cup vegan margarine (I used Earth Balance Coconut Spread and at another time regular EB)
2 tablespoons golden syrup (I used agave)
1/2 cup brown rice flour
1/2 cup Bob’s Red Mill All Purpose Gluten-Free Baking Flour
1 teaspoon xanthan gum
1/2 cup organic sugar
1/2 cup organic brown sugar (run it through the food processor if it’s a brick)
1/2 teaspoon Kosher salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup finely shredded unsweetened coconut (also food-process or blenderize if too big)
1 cup GF rolled oats
Preheat oven to 325 degrees Fahrenheit (low and slow). Line two baking sheets with parchment.
In a small saucepan over medium heat, melt the margarine with the golden syrup. Once melted, remove from heat. Alternatively, combine margarine and syrup in a microwave-safe vessel and microwave for 1 minute or until melted.
In a large bowl, whisk together all the dry ingredients until uniformly combined. Pour the melted margarine-syrup mixture over the dry ingredients and mix well. DO NOT ADD WATER. Keep mixing. Once everything is uniformly shiny from the margarine, pack into a 2-tablespoon cookie scoop and deposit on prepared baking sheets. If the mixture does not stick together in the bowl, that’s fine; just pack them into condensed small balls.
Bake for 6 minutes; when rotating the baking sheets, take out the oven and flatten the cookies gently with a fork. Then return to the cookies to the oven for another 6-7 minutes or until golden and firm to the touch. Cool on the sheets for five minutes then carefully transfer the cookies to a wire rack to cool completely. Makes 28 cookies.
Large chunks will disrupt the fragile matrix, hence using small coconut pieces (less than 1/2” long and less than 1/4” wide) is important. DO NOT rush baking these cookies by trying to bake them at 350 degrees; you will end up with one big (albeit delicious) cookie that makes a good granola bar-type-thing.
Consider yourself warned!