David's Cranberry Anzac Cookies

I have long been a fan of David Lebovitz, famed pastry chef, best-selling author, and award-winning food blogger. These “Cranzac” cookies are his variation of Australia’s famous Anzac biscuits. The cookies (or biscuits as they’re traditionally called) are crunchy around the edges, chewy in the middle, and chock full of wonderful texture. They also contain one of my favorite baking ingredients - Lyle’s Golden Syrup. If you love golden syrup, but you’re not a fan of coconut, you might be interested in trying my Chewy Golden Syrup Cookies. Honestly though, my son-in-law isn’t a fan of coconut, but he gave these cookie two thumbs up!

This recipe comes together pretty fast by hand, but you can use a stand mixer as well.

To get 36 perfect cookies from this recipe, use level #50 scoop (my favorite size scoop for cookies).

Flatten the mounds of cookie dough a bit with your finger tips. Bake for 10-12 minutes.

Cool completely before storing in an airtight container (they freeze beautifully).

Items used to make this recipe:

(affiliate links)

• #50 cookie scoop https://amzn.to/3rJygUk

• half sheet pan https://amzn.to/35Z1GFA

• silpat liner https://amzn.to/3GM5ois

• dried cranberries https://amzn.to/2Wawj3D

• spoonula https://amzn.to/3fsxOSc

• unsweetened shredded coconut https://amzn.to/3dpQ6Sz

• old fashioned oats https://amzn.to/3dydbTd

• Lyle’s golden syrup https://amzn.to/2YCYPMP

• my favorite digital scale https://amzn.to/3LuBz9J

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David’s Cranberry Anzack Cookies

makes 36 cookies (#50 scoop)

Printable Recipe

Ingredients

• 1 cup (200g packed dark brown sugar

• 1 cup (95g) old fashioned oats (not instant or quick-cooking)

• 1 1/4 cup (175g) all purpose flour (bleached or unbleached)

• 1 cup (90g) unsweetened shredded coconut or desiccated grated coconut (DO NOT use sweetened coconut)

• 1/2 cup (60g) dried cranberries (or raisins, currants, dried chopped cherries, dried blueberries)

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/4 cup lyle’s golden syrup

• 1/4 cup unsalted butter, melted

• 3 tablespoons warm water

Directions

1. Preheat oven to 350F, place rack in center position, and line 3 half sheet pans with silpat liners.

2. Place the dark brown sugar in a large mixing bowl and break up any clumps by hand.

3. Add the oats, flour, shredded coconut, dried cranberries, baking soda, and salt; mix well.

4. In a 1 cup heat-proof measure, combine lyle’s golden syrup, melted butter, and warm water; mix to combine and pour over oat mixture.

5. Use a silicone spoonula to combine everything together until no dry ingredients remain.

6. Use a #50 scoop to portion even mounds of batter, 12 per sheet pan; flatten each mound of cookie dough with your fingers until their height is reduced in half (as shown above).

7. Bake one sheet at a time for 10-12 minutes until the cookies darken around the edges.

8. Remove cookie sheet from oven and allow cookies to cool on the sheet pan for at least 10 minutes before transferring to a rack to cool completely.

Notes

• If the cookie dough is too dry to form, David says you can add a teaspoon of water at a time until it’s wet enough to hold together.

• If you can’t find Lyle’s golden syrup, you can use a lightly flavored honey or light corn syrup instead (although I highly recommend finding golden syrup - you will definitely thank me!).

• These cookies are sweet so I would NOT use sweetened shredded coconut. Look for UNsweetened coconut in the baking, health food, or international section of the grocery store. Also, try your local international grocery store. Desiccated coconut can be substituted.

• If you don’t have 3 sheet pans, reuse the one(s) you do have, but make sure each pan is completely cool before using it again.

adapted from Ready for Dessert by David Lebovitz

Keto Chocolate Chip and Almond Cookies

Today I’ve switched up a gluten-free chocolate chip cookie recipe by adding sliced almonds and almond extract - they give the cookies a little extra somethin’ somethin’.

I test baked these cookies on parchment as well as a silicone baking mat - both produced equal results so feel free to use which ever you prefer. The cookies will be too soft to move immediately after baking so be sure to allow them to rest for about 10 minutes before transferring to a rack to cool completely.

Items used to make this recipe:

(affiliate links)

• half sheet pans https://amzn.to/3oIjmvC

• silicone pan liners https://amzn.to/3GM5ois

• #50 cookie scoop https://amzn.to/3uJSv6l

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Keto Chocolate Chip and Almond Cookies

makes 30 cookies (#50 scoop)

Printable Recipe

Ingredients

• 120g blanched almond flour

• 16g coconut flour

• 1 tablespoon arrowroot powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon xanthan gum

• 1/4 teaspoon fine salt

• 150g unsalted butter, room temperature

• 7 tablespoons monkfruit sweetener

• 1 large egg

• 1 teaspoon blackstrap molasses

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon pure almond extract

• 120g Lily’s premium dark chocolate baking chips

• 50g sliced almonds

Directions

1. Preheat oven to 350F and place rack in center position; line 2 half sheet pans with parchment or freshly washed and dried silicone pan liners.

2. In a medium mixing bowl, sift together the almond flour, coconut flour, arrowroot powder, baking soda, and salt; set aside until needed.

3. In the bowl of a stand mixer fitted with the beater attachment, cream butter and monkfruit sweetener on medium high speed for a full 10 minutes, scraping down the sides of the bowl periodically.

4. Stop the mixer and add the egg, molasses, almond extract, and vanilla extract; mix for 1 minute.

5. Stop mixer and add the almond flour mixture on low speed until no traces of dry ingredients remain.

6. Remove bowl from mixer and stir in chocolate chips and almonds until combined; cover bowl with plastic wrap and chill for 1 hour

7. Use a #50 scoop to portion cookies on a parchment or silicone lined half sheet pan and flatten dough slightly (very slightly, just to eliminate the domed top on each cookie); bake for 10 minutes.

8. Allow cookies to rest for 10 minutes before transferring to a rack to cool completely. Store in airtight container.

Macros

each cookie contains 92 calories, 9g protein, 9g fat, 4g carbs and 2g fiber (2g net carbs).

recipe adapted from gnomgnom.com