Healthy ANZAC Biscuits – Gluten, Dairy, Egg & Nut Free

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Healthy ANZAC Biscuits feat. Gloriously Free Uncontaminated Oats

gluten free || dairy free || cane sugar-free || wheat free || soy free || egg free || nut free || vegan


It’s official – there is such thing as gluten free oats. They are grown under watchful eye in Wyoming, USA, triple tested for traces of gluten contamination in the US as well as in Australia, before delivery to health food stores or direct to you by online order from Toowoomba-based distributor GK Gluten Free Foods.

Produced by the Smith family-owned company Gluten Free Oats LLC, coeliacs themselves the Smiths know the importance of having a quality gluten free product. The oats aren’t labelled gluten-free in Australia. Due to labelling laws, oats can only be classified as low-gluten. Studies have found however that only 1 in 20 coeliacs will react to oats. FYI – Oats don’t actually contain the gluten protein either. They instead contain ‘avenin’, which isn’t detected in GF testing, and as already mentioned, is generally well tolerated.

The star ingredient of these Healthy ANZAC Biscuits is Gloriously Free Uncontaminated Oats (aka gluten free rolled oats). I’ve also used high protein and gluten free buckwheat flour, coconut sugar and maple syrup with the extra option to add chocolate chunks, just for fun! They’re most delicous and being nut-free are safe to send in the school lunch box too!



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Makes: 10 plain OR 12 Chocolate Chunk
Preparation time: 10 minutes
Baking: 18 minutes




  • Measuring cup & spoons
  • Mixing bowl
  • 2 biscuit baking trays (otherwise, cook in two batches)


  • 2 cups Gloriously Free Uncontaminated Oats
  • 3/4 cup buckwheat flour
  • 1/2 cup coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp bi-carb soda
  • 2 tbsp hot water
  • 80g raw chocolate (eg. Loving Earth – all flavours are all raw & vegan)


  1. Preheat fan-forced oven to 160 degrees Celsius.
  2. Line a biscuit baking tray with baking paper and set aside.
  3. In a mixing bowl, combine the oats, flour, sugar and syrup.
  4. In a separate cup combine the bi-carb soda and boiling water, then pour immediately into the oat mixture. Mix well.
  5. Roll the mixture into balls and press down until flat onto the lined baking tray. Allow room for spreading (which is why I recommend using two trays).
  6. Bake for 18 minutes, or until golden.
  7. Transfer carefully to a wire rack and allow to cool completely before serving or storing.


Because these Healthy ANZAC Biscuits are gluten free, they are little on the crumbly side (because there is no sticky gluten sticking them together)… but keeping them in an airtight container, in the refrigerator seems to keep them chewy and hold together well.