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Anzac Biscuits

A sugarcane-free and gluten-free version of the famous Anzac Day Cookie.

Crunchy on the outside and soft in the middle

Diary Free option also available

Makes 9 Jumbo cookies or 18 snack size portions


Dry Mix:

  • 1/2 cup Almond Meal

  • 1/2 cup Gluten Free Flour

  • 1 cup Gluten Free Oats

  • 1/2 tsp ground ginger

  • 1tsp bicarb soda

  • 1/4 cup natural sugar substitute such as granular stevia/natvia

Wet Mix:

  • 125grams butter unsalted & chopped (or coconut oil for dairy free)

  • 1/2 cup rice malt syrup

  • 1tbs water

  • 1tsp vanilla essence


  • 1/2 cup flaked almonds


  1. Preheat oven to 170 degrees celcius

  2. Mix all dry ingredients in a large mixing bowl and set aside

  3. Place all wet ingredients in a pot and stir on a low heat until butter is melted

  4. Add wet ingredients to dry ingredients in the large mixing bowl and stir to combine (wooden spoon or spatula)

  5. Fold through Flaked Almonds

  6. For Jumbo cookies use a heaped table spoon portion of mix and spread onto a cookie tray lined with baking paper. Cookies spread to double in size so leave a large gap between.

  7. Bake for 10minutes (jumbo) or until golden and flat.

  8. remove from oven and let cool on bench until set before transferring to the fridge.

These cookies have no preservatives so they need to be kept in the fridge and eaten within 3 days.

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