5 Healthy Anzac Biscuit Recipes That Won't Upset Your Stomach

Anzac Biscuits
84th & 3rd

Anzac Day is an important one on our national calendar for myriad reasons, the least of which are two-up and biscuits. That said, there's something about the lead-up to April 25 that can cause patriotic cravings for the tried-and-true combo of oats and golden syrup. The only problem is, said combo isn't particularly healthy, and—if you subscribe to raw food, paleo, vegan, gluten-free or sugar-free lifestyle—maybe not even an option.

The good news is there are just-as-delicious versions of the traditional recipe that cater to these ways of eating. Ahead, we've rounded up our favorite iterations for your eating pleasure.

Keep scrolling for the recipes.

vegan image

Recipe from 84th & 3rd

Yield: 18—24 biscuits


¾ cup coconut sugar

½ cup coconut oil

2 tbsp rice syrup

½ tsp sea salt

2 tbsp hot water

1 tsp baking soda

1 cup shredded, unsweetened coconut

1 cup whole spelt flour

1 cup rolled oats

Preheat oven to 180°C. Line two trays with baking paper.

In a large saucepan over medium heat stir coconut oil, sugar, salt, and syrup until melted and warm. Combine hot water and baking soda in a small dish, immediately add to a saucepan and stir well—mixture will bubble and foam.

Remove pan from heat, tip in coconut, flour, and oats and stir until well combined.

Drop spoonfuls of mixture onto prepared trays (the cookies spread quite a bit so leave a few inches between each one) and bake 10 mins until just golden on the edges.

Cool on tray 5 mins then move to a rack to cool completely. Store in a sealed bag.

raw image

Recipe from Real Food Pledge

Yield: 20 biscuits


1 cup raw cashew nuts

1 cup shredded coconut

½ cup sultanas

½ cup sunflower seeds

Pinch of sea salt

2 tbsp shaved almonds

1 tbsp honey

1 tbsp coconut oil

In a food processor blitz cashew nuts, coconut, sultanas, sunflower seeds, and sea salt until it resembles a fine crumble.

Add the honey and coconut oil and whizz together until fully combined.

Add shaved almonds and mix until fully combined.

Roll the mixture into balls and place on a tray lined with baking paper.

Press each ball down with a fork.

Place the biscuits in the fridge to set for a minimum of 1 hour.

Gluten-free image

Recipe from Jordanna Levin

Yield: 12 biscuits


1 cup gluten-free rolled oats

2/3 cup coconut sugar

½ cup almond meal

½ cup gluten-free plain flour

2/3 cup desiccated coconut

pinch of salt

125g unsalted butter, chopped

¼ cup maple syrup (or golden syrup)

1 tsp bicarbonate soda

Preheat oven to 160°C.

Line two baking trays with baking paper.

Combine oats, sugar, almond meal, flour, coconut, and salt in a large mixing bowl.

Melt butter and maple syrup in a small saucepan. Stir in baking soda.

Add to dry mixture and stir until combined.

Form tablespoon-sized balls and place 5cm apart on prepared trays.

Gently flatten balls until about 1cm thick.

Bake, swapping trays halfway through, for 20 minutes or until lightly golden.

Set aside for 10 minutes, and then transfer to a wire rack to cool completely.

Not into baking? Mother Megs' gourmet Anzac Biscuits ($10) are also gluten-free.

Paleo image

Recipe from Merrymaker Sisters

Yield: 12 biscuits


1 cup almond meal

1 cup unsweetened desiccated/shredded coconut

1 cup walnuts, chopped

¼ cup coconut oil

¼ cup honey

1 tsp baking powder

1 tsp water

Preheat oven to 120°C and line a baking tray with baking paper.

In a large mixing bowl mix together the almond meal, coconut, and walnuts.

In a small saucepan (or you can use a microwave) melt the coconut oil and honey together.

Take the saucepan off the heat, and add baking powder and water, stirring together until it foams.

Add the wet mixture to the dry ingredients and mix until well combined.

Roll tablespoonfuls of mixture into balls, place on the baking tray and flatten with a fork.

Place the tray in the oven and bake for 35 minutes or until golden brown.

Allow to cool and harden, then enjoy with a nice cup of tea!

sugar-free image

Recipe from Sam Wood of I Quit Sugar

Yield: 25 biscuits


125 g unsalted butter

¼ cup rice malt syrup

1 tsp vanilla extract

pinch sea salt

½ tsp bicarbonate of soda

1 tbsp boiling water

1 ½ cup rolled oats

¾ cups desiccated coconut

½ cup regular plain flour

½ cup roughly chopped macadamias

½ tsp ground cinnamon

Preheat oven to 150°C and line two baking trays with baking paper.
In a small saucepan over low heat, melt the butter, rice malt syrup, and vanilla stirring until the mixture starts to bubble. Remove from the heat and add a pinch of salt.
Combine the bicarbonate of soda with boiling water together in a small bowl, then add to butter mixture, stirring through until foamy.
Combine remaining ingredients in a separate bowl. Pour melted butter mixture into dry ingredients and combine well.
Roll 1 teaspoon of mixture into a ball and place on a tray, flattening into a disc. Repeat with the remaining mixture, allowing room for spreading.
Place in the middle of the oven and bake for 15 minutes or until golden brown.
Allow cooling on trays before transferring to a wire rack. Store in an airtight container.

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