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camilla quinoa anzac cookie

I feel foolish craving cookies when it is near 100% humidity outside. However, I excel in folly, so on with the oven.

No gooey chocolate chips or deeply spiced treats today; rather, a not-too-sweet, sturdy cookie that can make fast friends with a cup of tea, or stand in for a muffin for breakfast on the go. The solution? Anzac biscuits (that’s a cookie to the Brits, New Zealanders and Aussies), which were designed for just such a purpose

Anzac biscuits were popularized by World War I care packages to soldiers of the Australian and New Zealand Army Corps (ANZAC), since they kept well on the overseas voyage to Europe. Here I’ve refashioned the cookies with quinoa flakes and quinoa flour, as they, too, are excellent travelers!

Other flours that work beautifully here are whole spelt flour, white whole wheat flour (or whole wheat pastry flour), or your favorite gluten-free flour mix.

 

Quinoa Anzac Biscuits
Makes 2-1/2 dozen cookies
Preheat oven to 325°F
Large baking sheet, lined with parchment paper
1 cup   quinoa flakes or quick-cooking rolled oats (certified GF, if needed)
1 cup   natural cane sugar or packed light brown sugar         
1/2 cup            unsweetened flaked coconut 
1/2 tspbaking soda    
1/4 tspfine sea salt    
1/4 cup            unrefined virgin coconut oil, warmed, or unsalted butter, melted and cooled slightly         
3 tbsp  water  
2 tbsp  Lyle’s Golden Cane Syrup, honey, or pure maple syrup       
1.         In a large bowl, whisk together quinoa flakes, quinoa flour, sugar, coconut, baking soda and salt. Stir in oil, water and syrup until well blended.
2.         Drop dough by tablespoonfuls onto prepared baking sheet, spacing them 2 inches apart.
3.         Bake in preheated oven for 11 to 13 minutes or until golden brown. Let cool on pan on a wire rack for 2 minutes, then transfer to the rack to cool. Repeat with remaining dough.
Variation
*          Tropical Anzac Biscuits:Add 1/3 cup golden raisins, 1/4 cup chopped macadamia nuts and 3/4 tsp ground allspice with the coconut.
Storage Tip
*          Store the cooled biscuits in an airtight container in the refrigerator for up to 1 week.

 

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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12 Comments

  2. These are great! I reduced brown sugar by 50% and blended it in food processor with some figs and raisins to make up the 1 cup volume in the recipe The kids love them!!

    Reply

  3. Super quick easy recipe, I found them a bit too sweet, I used organic coconut sugar and honey next time will try reducing both by 50%, otherwise great recipe, texture of cookies pretty good. Thanks

    Reply

  5. I love quinoa! A friend just told me about your blog and I think I’m going to lose the next 5 hours of my life going through your recipes. So excited, thanks 🙂

    Reply

  6. Thank you! Remind me of something my mom made when I was a kid to ward off the daily cries of 3pm starvation. A nice alternative to the granola/nut/health bar too.

    Reply

  8. These look incredible, Camilla! I just bought some quinoa flakes, I am excited to try them in these!

    Reply