I love giving classic recipes a healthier twist, so I reworked Australia’s beloved ANZAC biscuit into a gluten-free, dairy-free and refined sugar–free version. Traditional versions use oats, butter and golden syrup; this recipe swaps in coconut oil, quinoa flakes, coconut sugar and raw honey for a lighter, more nutritious biscuit with a crisp texture and deep golden color.
Quinoa flakes are an excellent substitute for oats in baking. They look similar to oat flakes but offer a complete protein profile with all essential amino acids and have a deeper, earthier flavor. For balance I use 2/3 cup quinoa flakes 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 yet chewy result and adds only a subtle coconut note. Since desiccated coconut is already part of ANZAC biscuits, coconut oil complements the other flavors naturally.
To sweeten these biscuits I use a combination of coconut sugar and raw honey. If you prefer a vegan option, substitute the honey with maple syrup. Rapadura or unrefined cane sugar are also suitable refined-sugar-free alternatives if you want to adjust sweetness or flavor.
ANZAC biscuits typically don’t spread much in the oven. If you like a thinner, extra-crisp cookie, press each dough ball firmly into a thin disc before baking. Store the cooled biscuits in an airtight container for up to a week. This recipe is forgiving and simple, so it’s a great choice for bakers of all levels. 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 paper.
- Combine the gluten-free flour, desiccated coconut, quinoa flakes and salt in a bowl and mix with a spoon until evenly distributed.
- In a small saucepan over low heat, warm the coconut sugar and honey until the sugar dissolves and the mixture becomes slightly foamy. Remove from heat and stir in the baking soda dissolved in the boiling water — it will foam up more.
- Pour the honey mixture and melted coconut oil into the dry ingredients and mix thoroughly to form a cohesive dough.
- Roll the dough into 14 even balls, then press each firmly into a disc. For thinner, crisper cookies flatten more. Place on the prepared trays and bake for about 10 minutes, or until golden.