Healthy Anzac Biscuits (Cookies) Recipe (Gluten-Free) - Veggiekins Blog (2024)

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What Makes These Healthy Anzac Biscuits?

• No golden syrup: Instead of golden syrup, this recipe calls for maple syrup, which is a natural, unrefined sweetener.
• No dairy: Instead of butter use coconut oil or vegan butter.
• No gluten: Instead of regular flour, use oat flour or buckwheat flour.
• No refined sugar: I use coconut sugar instead of regular white sugar or brown sugar.

Ingredient Notes

• Rolled Oats: Add texture and that beautiful chew to the cookie! Use rolled oats for best results, and if you’re gluten-free like I am, make sure to opt for gluten-free certified oats.
• Desiccated Coconut: Sometimes also called shredded coconut. I like to use unsweetened coconut, as we are adding sweetener to the recipe! This also adds a nice texture and natural sweetness and gives the cookie its signature Anzac flavour.
• Oat Flour (or buckwheat or other GF flour): In place of regular flour, I’m using oat flour, but I have also baked these with buckwheat flour and they work wonderfully!
• Coconut Sugar: This is the granulated sweetener I’ve used, however brown sugar or cane sugar will also work.
• Coconut Oil: You can also use vegan butter in place of coconut oil.
• Maple Syrup: A touch of maple syrup, or liquid sweetener, is essential to create the sort of caramelization that occurs in these cookies. We’re only adding an additional 2 tbsp, it’s mostly for the texture of the cookie.
• Baking Soda: You know, for the science of baking. Be aware there’s an added step in this recipe–dissolving the baking soda in water before using. Make sure you do this as it’s a classic technique used in all traditional Anzac cookie recipes.

Step-by-Step Instructions

1. Preheat the oven to 350F degrees while you prepare your batter.
2. In a large bowl, whisk together oats, coconut, flour, and sugar. Separately, dissolve baking soda in hot water.
3. In a small saucepan, melt the wet ingredients (coconut oil or butter) until liquid, and add maple syrup to combine over low heat. Add this wet mixture/butter mixture to the dry ingredients and use a spatula or hands to combine. Add dissolved baking soda liquid and mix until a dough forms. If the mixture feels dry, you can add hot water by half a tablespoon as needed.
4. Take about 2 heaped tablespoons of cookie dough and form large circular cookie shapes. Flatten with the bottom of a glass cup, or use your hands to thin it out. Place on your prepared baking sheet.
5. Bake cookies for 10-13 minutes until they are lightly golden brown (mine were ready at about 11 minutes) and let them cool completely on a wire rack before enjoying them.
6. Serve with a cup of tea and enjoy these chewy cookies with perfect crispy edges!

Secrets to Success

• For the flour, you can use buckwheat flour, oat flour, or regular all-purpose flour (if you’re not allergic to gluten). I’ve tried chickpea flour, which works but does add a slight extra nuttyness to the recipe.
• As always, I recommend using a non-stick baking mat to line your baking trays for the best results. It will not only ensure an even bake but also make for less clean-up and no cookies stuck to the pan! As an alternative, use parchment paper (baking paper).
• I made my cookies fairly large, with 2 heaped tablespoons of dough per cookie. If you do the same, make sure to flatten the cookie so it bakes evenly!
• Feel free to add additional cooking time if you prefer your cookies more on the crisp side.

Storage Tips

• Store your healthy Anzac biscuits recipe in an airtight container at room temperature for up to a week.