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.
The sugar and golden syrup have been replaced with coconut sugar and brown rice syrup. The flour has been replaced with coconut flour. And finally, the butter has been replaced with coconut oil.
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
Ingredients
- 1 cup rolled oats
- 1/2 cup shredded coconut
- 1/3 cup coconut sugar
- 1/4 cup coconut flour
- 1/4 cup coconut oil melted if solid
- 1/4 cup brown rice syrup
- 1/2 tsp baking soda
- 2 tbsp hot water
Instructions
- 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.
Kateryna Moskaliuk says
Delicious!
Thanks so much for the easy coconut dream recipe 😀 <3 :*
Tess says
Made these and they were perfect, not oily like traditional ones. Not overly sweet either a real winner 🙂
Jennifer says
So glad you like them Tess 😀 Thanks for taking the time to leave a comment.
Tania @ The Cook's Pyjamas says
Love all the coconut! Anzacs are not worth eating without coconut so I can imagine that these are just lux. You can actually get oats that are certified gluten free, which is good because I agree that oats are integral to the Anzac biscuit. The problem with oats comes when they are processed on the same line as wheat products. Bob’s Red Mill do certified gluten free oats, and there must be others around.
vegeTARAian says
These look fab! I’ve been meaning to try coconut flour and this is the perfect excuse. Thanks for sharing 😉
thelittleloaf says
My friend lives in Australia and sent me an awesome recipe for Anzac biscuits – I think they’re a little like our hobnobs. Love this gluten free, coconutty version!
Allison says
Neat! I’ve never heard of these anzac biscuits before. Love all of the ingredients -such a healthy treat 🙂
Maureen says
I’ve only made ANZACs once ever but I bet I’d like your version better!
House in Tillford says
I’ve never heard of coconut flour before, I love ANZAC cookies so curios how your version tastes