I enjoy transforming classic recipes into healthier versions, so I reworked Australia’s beloved ANZAC biscuit into a gluten-free, dairy-free and refined sugar–free treat. Traditional ANZACs use oats, butter and golden syrup; here I substitute coconut oil, quinoa flakes, coconut sugar and raw honey. The result is a crisp, golden biscuit with more nutritional value and a satisfying depth of flavour.
Quinoa flakes make an excellent swap for oats in baking. They look similar to oat flakes but offer a complete protein profile, containing all essential amino acids. Quinoa also brings a slightly earthier taste, so this recipe uses a moderate amount—2/3 cup—combined with desiccated coconut and plain gluten-free flour to form a sturdy dough.
Coconut oil is my preferred dairy-free fat for cookies because it yields a crisp edge and chewy interior, with only a subtle coconut note. Since desiccated coconut is already a key element in ANZAC biscuits, the coconut oil complements the mix naturally.
For sweetening, I use a blend of coconut sugar and raw honey. If you prefer a vegan version, substitute the honey with maple syrup. Rapadura or other unrefined cane sugars are also suitable alternatives if you want a refined-sugar-free option.
ANZAC biscuits are not prone to spreading much during baking. If you like a thinner, crunchier biscuit, press the dough firmly into thinner discs before baking. Stored in an airtight container, these biscuits stay fresh for up to a week. The recipe is forgiving and straightforward, making it ideal for bakers of any skill level. Enjoy!
- 1 1/3 cups plain gluten free flour
- 1 cup organic desiccated coconut
- 2/3 cup quinoa flakes
- pinch of sea salt flakes
- 2/3 cup coconut sugar
- 1/4 cup raw honey (or maple syrup for vegan)
- 1 1/2 teaspoons baking soda + 1 tablespoon boiling water
- 100g coconut oil, melted
- Preheat a fan-forced oven to 180°C and line two baking trays with parchment paper.
- Combine the gluten-free flour, desiccated coconut, quinoa flakes and salt in a mixing bowl.
- Place the coconut sugar and honey in a small saucepan over low heat. Stir until the sugar dissolves and the mixture becomes lightly foamy. Remove from heat and stir in the baking soda dissolved in boiling water — this will create extra foaming.
- Pour the warm honey mixture and melted coconut oil into the dry ingredients. Mix thoroughly until a cohesive dough forms.
- Divide the dough into 14 equal balls and firmly flatten each into discs. For thinner, crisper biscuits press the dough more thinly, as these do not spread much in the oven. Bake for about 10 minutes or until golden brown.