Chunky Anzac biscuits (wheat free and cane sugar free)

A healthier twist on an Aussie favourite! These are super quick and easy to make and your kids can help make them.

anzac cookies


ALLERGENS: gluten, dairy


1 cup (90g) rolled oats
1 cup (144g) whole meal spelt flour
1 teaspoon bicarb soda, sifted
¾ cup (50g) desiccated coconut
125g salted butter, chopped
2 TBS (20g) sunflower seeds
1/3 cup (80mls) honey or rice malt syrup
¼ cup water


  1. Preheat oven to 160 Celsius or 140 Celsius fan-forced.
  2. Grease or paper line your baking trays.
  3. Combine the oats, flour, bicarb soda, coconut and sunflower seeds in a large bowl, and mix together well.
  4. Combine butter, water and honey in a saucepan over low heat. Stir until butter has melted and mixture is smooth.
  5. Add butter mixture to the oat mixture and stir until combined.
  6. Roll level tablespoons of themixture into balls. Place 5cm apart on prepared trays. Flatten to about 1.5cm thick.
  7. Bake for 12 to 15 minutes, or until golden. Loosen biscuits on trays while still warm.
  8. Cool on trays for at least 30 minutes before serving; they firm up when cool.


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