Coconut ANZAC Biscuits

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dairy free, wheat free, cane-sugar free, egg free

It doesn’t matter who you ask… It would appear that ANZAC biscuits contain almost equal portions of plain wheat flour, cane sugar, rolled oats and desiccated coconut as well as golden syrup, bicarbonate-soda and boiling water. How simple. They’re all doing it – Donna Hay, Margaret Fulton, the famous Beechworth Bakery to name a few.

On that note, it’s all very well to make healthy versions of this and that, but change too many ingredients and the ratios thereof and you’ve created something else altogether. I wouldn’t and couldn’t do that to the iconic Australian ANZAC, but I have altered the recipe enough to omit dairy, cane sugar and wheat, yet for the flavour and texture to result in a biscuit which is crunchy, yet chewy, sweet and moist – just like an ANZAC biscuit should be.

I sampled a few of these beauties while writing this post and I can therefore confirm, with  confidence, that these ANZAC biscuits are totally addictive and arguably better that the original thing!

Oh and the best thing about this recipe is that it creates very little washing up. All I dirtied during preparation was a measuring cup, a saucepan and a wooden spoon. Not to mention it’s super quick to prepare as well!


What’s different about this ANZAC Biscuit recipe?

I’ve kept the classic ratio of 1:1:1:3/4 for the flour, oats, sugar and coconut, but I have swapped the plain flour for wholemeal spelt flour, swapped the butter for a combination of coconut oil & nut butter and I swapped the high-GI golden syrup for low-GI rice syrup. I also swapped the cane sugar for coconut sugar, which is an amazing lower-GI, less-processed alternative to brown sugar. It is also mineral rich and low in fructose. As coconut sugar is crystallised, it plays an important roll in making the biscuits crunchy too. Omit a crystallised sweetener and you’ll have a soft, crumbly biscuit and there’s nothing ANZAC-biscuity about that!

I think you’ll like it!

Makes 24 


  • 1 medium sized saucepan
  • wooden spoon
  • 2 baking trays (depending on the size of your oven and oven trays, you may need a third tray).


  • 65g coconut oil
  • 60g cashew or almond butter
  • 1 tbsp rice syrup
  • 1 tsp bi-carbonate soda, dissolved in 3 tbsp boiling water
  • 1 cup rolled oats*
  • 1 cup wholemeal spelt flour
  • 1 cup coconut sugar
  • 3/4 cup desiccated coconut

*Regular/Traditional Rolled Oats are best. Do not use ‘quick’ or ‘instant’.



  1. Preheat a fan-forced oven to 160 degrees Celcius.
  2. Line two baking trays with baking paper and set aside. Note, you may need to reuse one of the trays for a third batch (it depends on tray & oven size, as you need to leave plenty of room for expansion between each biscuit).
  3. Place the coconut oil, nut butter and rice syrup in a medium sized saucepan over low heat and stir with a wooden spoon for approximately 30 seconds, or until melted and well combined.
  4. Add the bicarbonate-soda and boiling water mixture and stir until combined.
  5. Remove from the heat.
  6. Add the oats, flour, sugar and coconut and mix together until a soft and even dough is formed.
  7. Using your hands, roll the mixture into small balls, placing them one at a time onto the baking trays. Press each biscuit flat (no higher than one cm) and to allow for expansion, leave a gap of approximately 4cm between each one.
  8. Place the trays in the oven and bake for 8-10 minutes.
  9. Once cooked, they will feel soft, but allow them to cool on a wire rack and they will soon set firm, resulting in a crunchy, yet chewy, perfect ANZAC biscuit!


  • Make a chocolate version by adding 2 tbsp of raw cacao powder
  • Make a choc-chip version by adding 1 tbsp of raw cacao nibs
  • Omit nut butter & use 125g coconut oil, or other nut oil

Serving Suggestions

  • As is
  • With a glass of milk
  • For a special ANZAC dessert, sandwich two biscuits together with vanilla ice-cream
  • Crumble a biscuit over my Vanilla Baked Nectarines and serve with natural yogurt or vanilla ice-cream


ANZAC Biscuits were created during WW1 for our Australian soldiers in Gallipoli. They were transported from Australia by navy ship with no refrigeration and could last for up to 2 months.  With this mind, you could keep these ANZAC biscuits in an airtight container, on your bench, for 2-3 weeks.


  • You’ll find wholemeal spelt flour, coconut oil and nut butter in major supermarkets, such as Woolworths.
  • You’ll find rice syrup & coconut sugar in healthfood stores.


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