Wheat-free carob-cointreau anzac cookies

I ran out of cocoa and I ran out of coconut, so I substituted carob and cointreau. The results are quite satisfying, and the cookies have the same consistency as anzac cookies made with wheat flour. You could substitute coconut oil for butter to make this a vegan cookie.

Dry ingredients:

1/3 cup oat flour
1/3 cup carob powder (although you couldn’t go amiss with cocoa either)
1/2 cup quick oats
1/2 cup dark brown sugar (don't press it down)

1tsp cinnamon or Dash of cinnamon to taste
1/2 tsp salt
1/3 cup arrowroot powder
2 TB (or more to taste) Hemp seeds

Mix these dry ingredients together in a bowl.


Wet ingredients:

Lemon zest from one whole lemon
1/4 cup butter
1TB maple syrup
1 tsp vanilla extract
1tsp cointreau
1tsp lemon juice
1tsp baking soda

Melt butter, lemon zest, syrup, vanilla, cointreau, lemon juice in a pan. Add baking soda and stir. If and when it bubbles up the pan, remove from heat and mix in with the dry ingredients. Add up to 2TB water if dough is too dry.


Baking instructions:

Grease baking sheet, blob the dough onto the sheet into vaguely cookie-esque dabs and bake in a 325-degree oven for 12 min. Do not exceed 14 minutes. Let cookies cool on pan a bit and then carefully remove. Devour the broken cookies, as they don’t count.

If you are worried about broken cookies, use parchment paper but I don’t know how to use the stuff, myself.

Makes approximately 1 dozen cookies.