Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
This recipe was inspired by Heidi Swanson. The cookie recipe became popular in care packages during World War I to soldiers of the Australia New Zealand Army Corps (ANZAC) because the cookies are made without eggs, which makes them perfect to travel overseas. The traditional version doesn’t use orange but I love the flavor in these cookies. If you can’t find orange blossom honey, simply substitute with regular honey.
1/2 cup whole-wheat pastry flour
1/2 cup flour
1 cup old-fashioned oats
1/2 cup sugar
1/4 cup light brown sugar
1 cup shredded coconut
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into cubes
2 tablespoons orange blossom honey
Zest of 1 orange
1 tablespoon boiling water
1/2 teaspoon baking soda
1. Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, combine flours, oats, sugars, coconut and salt.
3. In a small saucepan, combine butter, honey and orange zest. Stir until melted. Remove from heat.
4. In a small bowl, whisk together boiling water and baking soda. Stir into butter mixture. Pour into bowl of flour mixture and stir to combine.
5. Using a 2-inch ice cream scoop (dough is crumbly so this helps to hold its shape), pack down dough into scoop. Drop cookie dough on prepared baking sheet and flatten cookies slightly. Bake for about 12 minutes, until lightly golden brown.
6. Cover a wire rack with parchment paper. Transfer cookies to wire rack and cool completely (cookies will be soft and fragile but will set up when they cool).