Gluten-Free Anzac Biscuits

May 23, 2010

These gluten free Anzac style biscuits are super easy and delicious.

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Gluten-Free Anzac Biscuits

These healthier gluten-free Anzac biscuits, or technically, Anzac-style biscuits taste just like conventional Anzac biscuits without the butter and Golden syrup.

Like most Australians, I grew up eating Anzac biscuits.

For those of you in other countries, Anzac biscuits are cookies made with oats, flour, sugar, butter, golden syrup, baking soda and boiling water. They’re in the baking repertoire of every self-respecting Aussie.

The origin of Anzac biscuits is a subject of some debate. The most commonly accepted story is that Anzac biscuits were sweet treats made by army wives to send to their husbands at war as they needed to make something that would survive the long journey to Europe.

Another story that has survived, is that Anzac biscuits were made in the trenches by soldiers utilizing the limited provisions they had.

Whatever the origins of the tradition, Anzac biscuits have become one of the most iconic Aussie foods, and unlike Vegemite, can be happily enjoyed by everyone.

The recipe for Anzac biscuits is fairly standard.

Some people add LSA and nuts to their Anzac biscuits, but most people stick to the basics.

My dear friend, Pete, who was like my second father made amazing Anzac biscuits. Many years ago, Pete and I devoured an entire batch of Anzac biscuits during a card game on a lazy Saturday afternoon. He smugly grinned as I sheepishly wiped the last of the crumbs from my lips, and cried, “You made light work of those veggie head?!”

I’ve modified Pete’s recipe using rice flour, coconut sugar, maple syrup, and vegan butter in place of the brown sugar, golden syrup and wheat flour to make these cookies gluten-free and vegan.

Bake the Anzac biscuits for 20 minutes and take them out of the oven. They’ll be soft, and will solidify at room temperature. This way, they’ll be crunchy on the outside and slightly chewy on the inside. “Bloody Beeyutiful” as Pete would say.

These Anzac biscuits are still loaded with sugar, but as Pete would say, “that’s the point!” These are all about the fun, and I’m posting them to commemorate the sixth anniversary of Pete’s death. Pete, I love you, and miss our talks every day.

Other Gluten-Free Cookies

Quinoa Chocolate Chip Cookies
Raw Vegan Raisin Cranberry Oatmeal Cookies
Raw Vegan Chocolate Cookies
Coconut Date Cookies
Vegan Gluten-Free Chocolate Chip Cookies

Let me know what you think of this gluten-free Anzac biscuits in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

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Gluten-Free Anzac Biscuits

These gluten free Anzac style biscuits are super easy and delicious.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20 Cookies
Author Tess Masters

Ingredients

Instructions

  1. Preheat the oven to 300°F (150°C), and line two baking trays with non-stick sheets or parchment paper. 
  2. In a large bowl, combine the oats, sugar, flours, and shredded coconut. 
  3. In a small saucepan over low heat, melt the butter and stir in the maple syrup. 

  4. In a small bowl, mix together the boiling water and baking soda, and then add it to the melted butter mixture. Stir the melted butter mixture into the dry ingredients.

  5. With a tablespoon measurer, spoon the mixture onto the lined trays an inch apart to allow room for spreading.

  6. Bake for 20 minutes, until just browning and cooked through. 

  7. Remove from the oven, and allow the cookies to cool on the trays and firm up.

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

Other Gluten-Free Cookies

Quinoa Chocolate Chip Cookies

Raw Vegan Raisin Cranberry Oatmeal Cookies

Raw Vegan Chocolate Cookies

Coconut Date Cookies

Vegan Gluten-Free Chocolate Chip Cookies

Comments

Comments 20

  2. I made these in honor of my parents flying halfway around the world to NZ, to see my step brother. I have to say, I’m very glad no one else is around, because now there are more for me! I love the taste, but I think since I used a baking stone, my cookies came out very flat and crispy. I decreased the bake time on the second batch, and that seemed to help a bit. I think next time I’ll try a traditional cookie sheet. But, there will deffo be a next time as these little darlings are DELICIOUS!

    Reply

  4. I have modified this as we don’t eat maple syrup – have used one tbs agave and 3 tbs rice syrup… Here’s hoping it works!!

    Reply

    1. Sorry Nina, I haven’t tried using coconut oil in these. You could try using it, but I fear it will be too oily and the flavor will be too pronounced. I’m sorry I am heading out to catch a plane for the holidays or I would test them for you.

      Reply

  13. Yes, they are very sweet. I was trying to replicate the taste of the traditional recipe. You can even halve the sugar and they’re still amazing.

    Reply

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