Anzac Biscuits

Anzac Biscuits

With Anzac Day approaching, I thought I would have a go at a recipe for Anzac biscuit with a healthy twist. Iโ€™ve tried to keep the recipe quite traditional by using loads of oats, coconut and sweetening them with a little coconut sugar and maple syrup. I decided to use ground almonds but I think you could get away with swapping this with wholemeal flour or buckwheat flour for a nut free alternative (perfect for the school lunch box!). Whatโ€™s best, they actually taste like real Anzac biscuits and perfect for dunking in a cup of tea ๐Ÿ˜‹


  • If you swap the ground almonds for flour, start by adding only 1/2 cup of flour, mix and add more as needed.

  • If you donโ€™t have coconut sugar, it is totally fine to leave it out. Maybe add an extra 1-2 tsp of maple syrup/honey if you think the mixture needs it.

  • For a gluten-free option, swap the oats for quinoa flakes.

  • These would be super tasty with sultanas!

Anzac Biscuits


1 cup rolled oats
1 cup desiccated coconut
1 cup ground almonds
2 Tbsp coconut sugar
Pinch of sea salt
1/2 tsp baking soda
1/4 cup coconut oil, melted
3 Tbsp maple syrup or honey
1 tsp vanilla extract
2 Tbsp hot water


  1. Pre-heat the oven to 170 degrees Celsius and line a baking tray with baking paper.

  2. In a bowl mix together all of the dry ingredients.

  3. Add the wet ingredients and mix to combine. Leave the mixture for about 5 minutes so that the oats can absorb the liquid. Add additional water if needed.

  4. Roll the mixture into balls and place on the baking tray. Press each ball down with a fork to flatten.

  5. Bake for at 170 degrees for 20-25mins.

Makes approx 16-20 biscuits

If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community ๐Ÿ˜Š๐Ÿ’›

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