I love the Anzac cookies from The Eczema Diet. Unfortunately, they are a bit too high in sugar for me, making me flare up every time I had them. Even for an occasional treat, I prefer something I won’t get a rash from. This led me to work on making a version with less sweetener. I opted to use pears to keep sweetness with less added sweetener, and also worked on finding a perfect amount of sweetener where they are just sweet enough to feel like dessert and not a healthy snack.
I love these cookies and have now made them countless times, so they are definitely well tested. If you’ve made the Anzac Cookies, you’ll see the ressemblance in the recipe, but the result is a completely different cookie, that is much more soft and cakey. So this is a great way to add some variety in your dessert options while on The Eczema Diet! I don’t use oats anymore, so I use spelt flakes in the cookies, but both work great.
- 1 cup rolled oats (or spelt flakes)
- 1 cup whole grain spelt flour
- 1/4 cup + 2 tbsp maple syrup
- 1/4 cup rice bran oil, sunflower oil or safflower oil
- 1 1/2 tsp baking soda
- 1 ripe pear, peeled and diced
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- In a bowl, combine oats and spelt flour.
- In a small saucepan, combine maple syrup and oil and place over high heat. Cook, stirring constantly with a whisk, until the mixture starts to bubble. Immediately add baking soda, mixing with the whisk until it foams. Remove from the heat.
- Add the foaming liquid mixture to the oats and flour and mix until combined with a wooden spoon. Stir in the diced pear.
- Make balls of dough and place on the baking sheet. Flatten the top of the cookies.
- Bake for 15-20 minutes, until golden brown.
- For cookies higher in protein, substitute 1/4 cup of the spelt flour with pure pea protein powder. If the dough is too thick, add 1 tbsp water.
These are amazing ! Thank you 😁
“In a small saucepan, combine maple syrup and oil and place over high heat. Cook, stirring constantly with a whisk, until the mixture starts to bubble. Immediately add baking soda, mixing with the whisk until it foams. Remove from the heat.”
Would this step also work if you replace the maple syrup with rice syrup?
Hey Diliana! I’ve never tried it with rice syrup, the difference is the thickness of the syrup, which could affect the recipe slightly, but when heated it should get more liquid and still mix with the baking soda – if you end up trying it, let me know if it worked!