This lighter version of traditional Anzac biscuits is made with coconut flour and coconut sugar. They’re every bit as delicious as the originals, and they’re 100% vegan too!
Anzac biscuits were something my mom made often when I was growing up. And despite not being a huge cookie lover, I’ve always loved Anzac biscuits.
Especially when that Anzac biscuit is dunked in a cup of tea!
Here I’ve taken one of my favourite Anzac biscuit recipes and tweaked it to make it a little healthier.
I also replaced the desiccated coconut with shredded coconut as I really like the extra texture and chewiness it adds.
While I originally intended to make these Anzacs gluten-free, I think oats are part of what makes Anzac biscuits so delicious – so they stayed.
I know some people who are gluten intolerant can’t eat them. However, if you want to make the biscuits gluten-free, I’d suggest using quinoa flakes in place of the oats.
The end result is a cookie that tastes just like the Anzacs I remember growing up, but with slightly less guilt attached.
They even passed blind taste testing when my in-laws came to visit, with my father-in law snaffling 4 cookies before I told him how I’d tweaked them.
Oh, and if you love these Anzac biscuits, don’t forget to check out these Banana Anzac Muffins too!
Coconut Sugar and Coconut Flour Anzac biscuits
- Preheat the oven to 325 degrees Fahrenheit (160 Celsius) and line a baking tray with baking paper.
- Combine the oats, coconut, sugar and flour in a bowl and mix well to combine. Add the melted coconut oil and brown rice syrup and mix. Place the baking soda in a small bowl and add the hot water, and stir to combine. Add to the mixture and mix until well combined.
- Form the mixture into small balls (roughly about 1-2 tsp in size). The mixture might be a little crumbly, but should come together when you squeeze it in your hands. Place on the baking tray and flatten well with the heel of your hand and repeat with the remaining mixture, allowing room for the Anzacs to spread slightly.
- Bake for 8 to 10 minutes and remove from the oven and allow to cool on the tray for 2 to 3 minutes to firm up before placing on a wire wrack to cool completely.