Chewy ANZAC Cookies

Recipe courtesy of The Keto Chef’s Kitchen II by Nerys Whelan, Mary Egan Publishing, RRP $69.99

For a guilt-free treat that’s both wholesome and delicious, try this chewy ANZAC cookie recipe which is gluten, sugar and egg-free!

GLUTEN-FREE SUGAR-FREE EGG-FREE VEGETARIAN

MAKES 12 COOKIES

Ingredients

• 90g Butter
• 150g Allulose (substitutions not recommended)
• 120g Ground almonds
• 90g Shredded coconut
• 30g Desiccated coconut
• ½ tsp Baking soda

Method

1. Preheat your oven to 160°C fan bake and line a baking tray with baking paper.
2. In a small pot over a medium-high heat, melt the butter until it starts to bubble, but not brown. Add the allulose and stir occasionally while you weigh the ground almonds, shredded coconut and desiccated coconut into a bowl.
3. Add the baking soda to the butter and allulose and stir quickly but carefully, as the mixture will be very hot. It should foam a bit and go slightly more golden in colour. Once mixed through, pour the wet mix into the dry.
4. Use a wooden spoon to mix into a cookie dough, then divide the dough into 12 even balls. Spread them out evenly on your baking tray and press lightly to partially flatten each cookie.
   Important note: These cook exceptionally quickly, so you need to keep an eye on them. I wouldn’t recommend making larger cookies because the outside will burn before the inside is cooked.
5. Bake for 5–6 minutes until lightly golden all over. They will be very soft while hot so allow to cool on the baking tray for 15 minutes before transferring onto a wire rack to cool completely.
6. Store in an airtight container at room temperature.

NUTRITIONAL INFORMATION PER COOKIE

NET CARBS 1.4g FIBRE 3.1g FAT 17.5g PROTEIN 2.9g CALORIES 182