Healthy, homemade, classic style (lower carb – sugar free) Anzac Biscuits!
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed that biscuits were sent by wives & women’s groups to soldiers abroad because the ingredients do not spoil easily & the biscuits kept well during naval transportation. Every year we make them to honor the memory of this age old tradition!
Just quickly for my non-Australian friends ANZAC biscuits are kind of a like your classic style oatmeal cookies but way easier (& tastier IMO) .
Gloriously golden, deliciously buttery, crispy on the edges, soft & chewy in the middle.
So simple but so delicious, one of my family’s all time faves – nothing beats a classic style ANZAC biscuit!
Made with just a handful of ingredients that I bet you have on hand already & can be ready to devour in around 20 minutes – even when you have little hands/helpers involved.
This recipe is a much loved family favorite and one that we traditionally make in honor of Anzac day each and every year. It’s a much loved classic that holds a special place in our hearts and hope you enjoy it as much as we do.
Delicious, nutritious & happily devoured by all. Always.
Gluten free – Dairy free -Grain free – Sugar-free – Paleo – 100% Vegan friebdly – but, most importantly, they really are just downright delicious & you need them in your life because, yummmmmmm
The perfect treat to make, eat, honor & remember the spirit of the Anzac’s & to simply have on hand to fuel the busy week ahead.
Lest we forget ♥
Healthy, homemade ANZAC biscuits
- Cook Time: 15 mins
- Persons: 6-10
- Difficulty: Easy
- Ingredients
- 1/2 C rolled oats (I use gluten-free, you could also sub quinoa flakes if you prefer to make paleo-friendly)
- 1/3 C shredded (desiccated) coconut
- 1/2 C almond flour (can use reg plain flour – cassava flour or Bob’s Red Mills paleo baking blend )
- 1/2 tsp Bicarbonate of soda – aka baking soda
- 1/4 C monk fruit sweetener (I love using the golden for that hint of molasses/caramel – or coconut sugar or reg brown sugar)
- 2 Tbsp butter/ghee or coconut oil
- 1 Tbsp maple syrup – I use sugar free
- 1 Tbsp boiling water
- Instructions
- Line a baking tray with baking/parchment paper (or a silpat mat) and set aside.
- Preheat oven to 150’C (300’F)
- Place oats, coconut, flour and sugar into a medium size bowl and stir to combine. Set aside.
- Place butter into a small saucepan over low heat, add maple syrup and allow to melt.
- Remove melted butter/maple syrup mix from heat and add baking soda, then boiling water and stir to combine and pour immediately into your oat/flour mix and stir to combine.
- Spoon a heaping scoop of batter into your hands and shape into rounds then place onto prepared baking sheet. Repeat until all batter has been used (we usually get 8-10).
- Bake for approx 8-10 minutes, until golden.
- Enjoy xo
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Question of the day –
When it comes to cookies do you prefer soft and chewy or crisp and crunchy? I’m a soft and chewy girl, allllll day long!
Let me know in the comments below and please, for the love of all that is good in this world when you do make your Anzac biscuits (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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