20 Minutes prep • 10 Minutes cook • Low FODMAP • Gluten-free • Makes 15-18 cookies • Serving size: 2

ANZAC day is a special day where the Australians and New Zealanders gather to celebrate their war heroes and the soldiers who have dedicated their lives to protecting them. In their honor, I created this delicious low FODMAP ANZAC cookie. It’s soft and chewy with yummy bits of sunflower seeds, pumpkin seeds, and coconut.

Ingredients

3 1/2 ounces butter (a bit less than 1/2 stick)

3 tablespoons light corn syrup

1/2 cup light brown sugar

1 tablespoon boiling water

1 teaspoon baking soda

1/2 cup + 3 tablespoons gluten-free flour

1/2 cup + 3 tablespoons shredded dry coconut

3/4 cup gluten-free rolled oats

4 tablespoons sunflower seeds and/or pumpkin seeds

1 teaspoon white or black chia seeds

2 1/2 tablespoons boiling water

1/2 cup semi-sweet chocolate chips

1/2 teaspoon coconut oil

Directions

(1) Prepare: Preheat the oven to 340 degrees F. Line two baking sheets with parchment paper and set aside.

(2) Blend the butter and sugar: Melt the butter, corn syrup, and brown sugar in a medium-sized saucepan over medium-low heat. Stir occasionally. Then remove from heat when all is melted together. Dissolve the baking soda in 1 tablespoon of boiling water. Then add to the mixture in the saucepan. The mixture should go golden and frothy.

(3) Add the dry ingredients: Add the gluten-free flour, shredded coconut, rolled oats, sunflower seeds (or pumpkin seeds) to the saucepan. Mix the chia seeds with the remaining boiling water in a small cup. Once they have absorbed enough water to be gooey, add them to the saucepan and mix until well combined.  

(4) Shape the cookies: Using a tablespoon or dessert spoon, scoop the mixture onto the trays (leave enough space between each cookie for them to flatten as they cook). Evenly space the cookies on the cookies sheet (no more than 9 per sheet). The batter should make 15 - 18 cookies. 

(5) Bake: Place in the oven and bake for about 8 to 10 minutes, remove once golden.

(6) Finish: While the cookies are baking, melt the chocolate and coconut oil in a small microwave-safe bowl. Drizzle the cookies with the chocolate and allow to cool fully.

(7) Storage: Allow the cookies to cool and then transfer them to an airtight container with sheets of parchment or wax paper between the layers. These should keep for 5 days.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.

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