Low Sodium ANZAC Cookies
Enjoy a modern twist on a classic favorite with these Low Sodium ANZAC Cookies that perfectly balance rich, buttery flavor and wholesome, comforting textures. Made with simple pantry staples like rolled oats, shredded coconut, brown sugar, and golden syrup, these cookies stay true to tradition while being mindful of sodium levels. The absence of added salt and the use of unsalted butter make them a heart-healthier treat without compromising on taste. With just 15 minutes of prep time and an irresistible chewy-crisp texture, they’re the perfect choice for a guilt-free snack or afternoon tea accompaniment. Bake up a batch of these low-sodium delights and enjoy a delicious, wholesome cookie that nods to history while catering to today’s health-conscious bakers!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup plain all-purpose flour
- 0.5 cup unsweetened shredded coconut
- 0.75 cup brown sugar
- 0.5 cup unsalted butter
- 2 tablespoons golden syrup
- 2 tablespoons water
- 0.5 teaspoon baking soda
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the rolled oats, flour, unsweetened shredded coconut, and brown sugar. Mix thoroughly to ensure all dry ingredients are well blended.
In a small saucepan over low heat, melt the unsalted butter gently with the golden syrup, stirring the mixture until well combined.
In a small cup or bowl, dissolve the baking soda in the water, and then add this to the melted butter and syrup mixture. It will froth up slightly.
Pour the wet mixture into the dry ingredients and stir with a wooden spoon until the two are fully incorporated and form a cohesive dough.
Using a tablespoon, scoop small portions of the dough and shape them into balls. Place each ball on the prepared baking sheets, leaving adequate space between each ball to allow for spreading.
Gently flatten each ball with your fingertips to form discs.
Bake in the preheated oven for about 12-15 minutes, or until the cookies are a light golden brown.
Remove cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container to maintain their freshness.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 300.2 g | 109% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 142.8 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
