Anzac-Style Biscuit Recipe

An uncontaminated oats, healthy ANZAC-Style Biscuit Recipe! Merging the traditional recipe sent to the ANZACs and switching in some healthier ingredient options makes these incredible biscuits a winner for ANZAC Day!



2 ½ Cups (280g) Oatmeal (source uncontaminated oats if looking to avoid the gluten that impacts on Coeliacs, NOTE: wheat-free and uncontaminated oats contain a protein called avenin which has been linked to severe reactions for some Coeliacs)

1 ½ Cups (210g) Buckwheat flour or sorghum 

1 ½ Cups (140g) Coconut, desiccated 

¼ Cup (45g) Flaxmeal 

⅓ Cup (50g) Coconut sugar 

1 tsp Baking soda 

¾ tsp Salt 

2 tsp Vanilla 

⅔ Cup (150g) Coconut oil 

⅓ Cup (120g) Honey or coconut syrup 

⅔ Cup (160g) Hot water 


  1. Preheat the oven to 150°C (300°F). 

  2. Prepare 2 baking trays, baking paper is NOT needed here. 

  3. In a food processor, add all dry ingredients. 

  4. The fineness of the oatmeal is what will determine the end texture of the cookie. It is recommended to only blitz for a 1 or 2 seconds as you still want to be able to see some whole oatmeal pieces. (TM 7, 2 sec) 

  5. Transfer this mixture into a mixing bowl. 

  6. Add all wet ingredients into the food processor and blend until smooth and evenly combined. 

  7. Pour the wet ingredients into the dry and mix thoroughly by hand. The dough should be easy to handle and shape into balls with your hands. 

  8. Form your desired cookie sizes into the finished shape you wish. Depending on how finely your oatmeal has become, they will probably not flatten much as they bake, so flatten prior if needed. 

  9. Arrange them on baking trays (~24 cookies) and bake for 20min. at 150°C (300°F). 

  10. NOTE: If a crunchier/crispier texture is desired, use more oil and cook for a long amount of time. 


Use extra virgin coconut oil for the most coconutty flavour, virgin oil for a nice balance between, or refined coconut oil for no flavour. 

If introducing this version to kids, it is recommended to add an extra ½ Cup of coconut sugar to help make the transition smoother. Gradually reduce the amount of sugar over consecutive batches. 

Decorate with chocolate chips; add in sultanas, walnut pieces, or other favourite dried fruit/nuts. Sprinkle with cinnamon. 

Alternatively, form them into bar shapes and once cool, dip the top half into melted chocolate like a treat bar. 

Yes, these are the "healthier" version of Anzac cookies with far less sugar & fat, and more fibre, but they are still a treat. Use the highest quality ingredients you can find (organic wherever possible) to improve the level of nutrition.