Anzac biscuits were something my mum made often when my brother and I were 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. The sugar and golden syrup have been replaced with coconut sugar and brown rice syrup, the flour has been replace with coconut flour and finally the butter has been replaced with coconut oil. I also replaced the desiccated coconut with shredded as I really like the extra texture and chewiness it adds.
While I originally intended to make the Anzac’s gluten free, I think oats are part of what makes Anzac biscuits so delicious so, they stated. I know some people who are gluten intolerant can 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.
Coconut Sugar and Coconut Flour Anzac biscuits
- 95 g rolled oats 1 cup
- 30 g shredded coconut 1/2 cup
- 50 g coconut sugar 1/3 cup
- 40 g coconut flour 1/4 cup
- 50 g coconut oil melted if solid, 1/4 cup
- 60 cup brown rice syrup 1/4
- 1/2 tsp bicarbonate of soda
- 2 tbs hot water
Preheat the oven to 160 celsius (320 Fahrenheit) 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 bicarbonate of 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.
For chewy cookies err on the side of 8 minutes, for crisper cookies you'll need to bake them closer to 10. This, of course, will vary slightly depending on your oven and the size of your cookies, and how much you flatten them prior to baking.