| Cranzac Cookies, Gluten-Free
Desserts
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| Tasty, easy-to-make cookies that do not require a mixer. Adapted from a David Lebovitz recipe (who adapted it from Ready for Dessert, inspired by a recipe in the former Cooking Light magazine). If you don't have dried cranberries, you can use raisins, dried cherries, dried blueberries, dates, or diced apricots. Mine pictured here are made with dried cherries, roughly chopped.
Golden syrup can be found in well-stocked supermarkets or online. If you can't find or don't have it, use agave nectar, rice syrup, maple syrup, or mild-flavored honey.
Note for high-altitude: no adjustments necessary.
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| Ingredients |
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1 cup (95g) old-fashioned (rolled) oats, not quick-cooking
1 cup (200g) packed brown sugar
3/4 cup (175g) all-purpose gluten-free flour
1/2 cup almond flour (can substitute additional GF AP flour)
1 cup (90g) unsweetened shredded coconut
1/2 cup (60g) dried cranberries or cherries
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons water
4 tablespoons (60g) unsalted or salted butter, melted
1/4 cup (60ml) golden syrup
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Steps
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| 1 | Preheat oven to 350°F (175°C.) Line 2 baking sheets with parchment paper or a silicone baking mat. |
| | 2 | In a large bowl, mix the oats, brown sugar, flour, coconut, dried cranberries, baking soda, and salt. Add the water, melted butter, and golden syrup and stir until everything is well combined. Chill for 30 minutes. |
| | 3 | Using your hands or a spring-loaded ice cream scoop, shape the dough into 1 1/4-inch (3cm) balls. Place them evenly spaced apart, about 1 inch (3cm), on the prepared baking sheet(s), and use your hand to flatten each mound of dough so they are about half as high as they originally were. (About 2-inches/5cm wide.) |
| | 4 | Bake the cookies, rotating the baking sheets in the oven at 6 minutes. Continue baking until they are lightly browned across the top, about 6 minutes more. Remove from oven, and when cool enough to handle, use a spatula to a wire rack. |
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| Yield |
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original recipe yield: 30 Cookies
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