As an Australian army wife, I have the special privilege of making ANZAC biscuits for my own soldier. Unfortunately Reis is overseas this year so we won’t spend the day together but I will still make ANZAC biscuits to honour him and those that he serves with, and those that have fallen in battle for our beautiful country. This year I’ve had fun in the kitchen creating a healthier, refined sugar free and fructose friendly ANZAC biscuit recipe. They are sweetened only a tablespoon of rice malt syrup and tablespoon of honey across the whole batch. There’s also a natural sweetness in the coconut cream. So be assured, whilst healthier, these still taste great and even your guests will enjoy them as we remember our ANZACs.
ANZAC Day is always a special day in our household with Reis being in the Australian Army and with most generations of our family having served in the Australian Defence Force and at war (really interesting family war story here). This year, Reis is overseas so I won’t be a dawn service at the Army Barracks I’ll go to one at a local RSL club with my family. I’m looking forward to it and it will be Finn’s first ANZAC Day! If you haven’t been to a dawn service before, it is really something unique and worthwhile, I highly encourage you to find your local service and go along. We’re not a very patriotic bunch in Australia, but I think this is one day that we should all take our hats off and pay our respects to those that have fallen, served or are serving. 
- 1 tsp chia seeds + 3 tsp water
- 2 T coconut oil
- 1 T honey
- 1 T rice malt syrup
- ½ tsp vanilla
- 2 T coconut cream
- 1 C oats
- ½ C desiccated coconut
- ½ tsp bicarb soda
- 1 T coconut flour
- Mix chia seeds and water in a small dish and set aside.
- Preheat oven to 160°C fan forced, and prepare a 12 pan muffin tray (this is what I used, to keep my biscuits even and round).
- Melt the coconut oil; add honey, rice malt syrup, vanilla, and coconut cream. Stir to combine.
- Add oats, coconut, coconut flour, & bicarb. Mix together with a fork, mashing the ingredients a little.
- Add in the chia mix (should be a little gluggy by now) and work into the dough.
- Scoop mixture evenly into the 12 pans - about one heaped tablespoon fits nicely - and press down.
- Bake in oven for 15 minutes, until golden brown.
- Allow to cool before removing from the tray.
How do you celebrate ANZAC Day? Did you try this recipe? What did you think? Let me know in the comments below!
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Amy Darcy
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Wow these are delicious!!! AND I can eat them without feeling sick! Using the muffin tray is a genius idea!
Steph! So glad you enjoyed them thanks for letting me know! I hope you have a great ANZAC Day. x
I’m just getting ready to prepare another one of your special recipes! Just as you told me it was easy, this one may look a bit harder to prepare correctly but I’m sure I can do that. Thanks for posting all those delicious things!
no worries I hope you enjoyed it !
These were yum! I used maple syrup instead of the honey, rice malt syrup and coconut cream just cause we needed something really sweet. Great, easy recipe. Thank you
Awesome, thanks so much for the feedback Naomi! So glad you enjoyed the healthy Anzac biscuits recipe. Have a lovely week xx
Hi, just made these and they don’t look like yours, lovely and flat! Followed recipe to a tee – even the muffin tin…it’s so frustrating when I try and make healthy alternatives to the classics (or anything) and they don’t turn out.
Hey Susie,
What a bummer yours weren’t flat for you! Did you only use 1/2 teaspoon bicarb soda? Do you live in a high altitude or high humidity? When baking this can sometimes affect the outcome. Slightly different oven temperatures can also cause these issues too. I suggest pressing them again when just out the oven – they’d still be soft and maluble! How was the flavour? That’s the most important thing! I hope you still had something you could enjoy.
Will test this again in my Mum’s oven to see if the result is the same at her house as each time I’ve made them at mine they’ve worked.
Amy xx