Sugar Free Anzac Biscuits


5 from 35 votes
Jump to Recipe

This post may contain affiliate links. See my disclosure policy.

These sugar free Anzac biscuits are an Australian staple treat made with oats, coconut, and sweetened with golden syrup. Ready in just 20 minutes, they’re the perfect crunchy biscuit for breakfast or your midday coffee!

sugar free anzac cookies.

Ask any Australian or New Zealander what their staple sweet treat is, and I guarantee they’ll all tell you the same… Anzac biscuits!

That’s because they’re really in a league of their own. Similarly to biscotti, they’re known for being crispy and crunchy, while golden syrup infuses them with a delicate sweetness, just like British flapjacks.

Table of Contents
  1. What are Anzac biscuits?
  2. Ingredients needed
  3. How to make sugar free Anzac biscuits
  4. Tips to make the best recipe
  5. Storage instructions
  6. Frequently asked questions
  7. More sugar free dessert recipes to try
  8. Sugar Free Anzac Biscuits (Recipe Card)

What are Anzac biscuits?

Anzac (short for Australian and New Zealand Army Corps) biscuits are a popular Australian and New Zealand treat made famous during World War I when soldiers’ wives would send them by the dozens. Since they lacked eggs or much moisture, they could withstand the weeks it took to reach the soldiers overseas. 

While the original Anzac biscuit cookies were hard as a rock, modern recipes (like this one) have made them way more enjoyable. Here’s why they’re a regular staple in our home:

  • Naturally vegan. Made without eggs or dairy, these biscuits are entirely vegan, and they can easily be made gluten-free with a few simple swaps. 
  • No added sugar. Technically, there is a little sugar in this recipe from the golden syrup, but just 2 tablespoons is all that’s needed to make one dozen biscuits.
  • They last forever. These biscuits were made to last, so there’s no pressure to eat them all in one sitting, although you may be tempted!

Ingredients needed

Aside from the golden syrup, the rest of the ingredients are pretty common baking staples. Here’s an overview of what you’ll need:

  • Quick oats. I usually recommend rolled oats, but I’ve found the texture of quick oats works best in this recipe. 
  • Flour. Nothing fancy needed here. Just regular all-purpose flour will do the trick. 
  • Granulated sugar-free sweetener. I used keto brown sugar, but you can use any sweetener you’d like, including brown sugar or coconut sugar, if you’re not following a sugar-free diet. 
  • Shredded coconut. Preferably unsweetened since there’s enough sweetness in the biscuits already. 
  • Butter. I used unsalted butter, but you can swap it for coconut oil if you’d prefer. 
  • Golden syrup. An extra sticky syrup that’s popular in Australia and the UK. It’s hard to find in America, so I’d recommend using 1 part molasses to 3 parts honey or just use equal parts honey.
  • Baking soda. To help add a little bit of air to the biscuits. 

Find the printable recipe with measurements below.

How to make sugar free Anzac biscuits

Step 1- Prep work. Preheat the oven to 285F/140C and line a baking sheet with parchment paper. 

Step 2- Combine the dry ingredients. In a large mixing bowl, combine the oats, flour, sweetener, and shredded coconut. 

Step 3- Combine the wet ingredients. In a microwave-safe bowl, add the butter and golden syrup. Heat for 1 minute or until just melted. Add the baking soda to the wet ingredients. 

Step 4- Combine wet and dry ingredients. Transfer the syrup mixture to the dry ingredients. Mix until fully incorporated. Use your hands to scoop 1-2 tablespoons of dough and roll them into balls. Transfer the cookie balls to the prepared baking sheet. 

Step 5- Bake. Flatten each biscuit slightly and bake for 10-15 minutes or until golden brown. Remove the biscuits from the oven and let them sit for 5 minutes, then transfer them to a wire rack to cool completely. 

anzac biscuits sugar free.

Tips to make the best recipe

  • Make them gluten-free. Swap the oats for certified gluten-free oats and the flour for almond flour. 
  • Avoid over-baking the biscuits. They’re meant to be crispy, but they will continue to firm up after they’re removed from the oven, so don’t worry if they’re slightly soft when you pull them out. 
  • Make chewy cookies. Anzac cookies are traditionally quite crisp, but sometimes I prefer them a little softer, so I just reduce the baking time by a few minutes. Simple as that!

Storage instructions

To store: Leftover Anzac cookies should be stored in an airtight container at room temperature for up to 2 weeks. 

To freeze: Store leftover cookies in a freezer-safe container and freeze them for up to 3 months. Let them thaw overnight on the counter before enjoying them.

sugarless anzac biscuits.

Frequently asked questions

What’s so special about Anzac biscuits?

Anzac biscuits are beloved for their history and durability. They were so durable, in fact, that soldiers were known to write messages on them and use them as painting canvases!

Are Anzac biscuits meant to be chewy or crunchy?

Traditional Anzac biscuits are meant to be crunchy, but more modern recipes lean towards softer, chewier biscuits. 

More sugar free dessert recipes to try

  • Fudge– Just 3 ingredients and 5 minutes are needed to make decadent fudge with zero added sugar.
  • Marshmallows– Yes, believe it or not, you can have the perfect fluffy homemade marshmallows made totally sugar-free.
  • Pudding– Thick, creamy, and full of fresh vanilla flavor, all for less than 100 calories per serving. 
  • Cookies– Easy 3-ingredient cookies that no one will be able to resist. 
  • Ice cream– Quick to make, easy to customize, and you don’t even need an ice cream maker!
sugar free anzac biscuits recipe.

Sugar Free Anzac Biscuits

5 from 35 votes
These sugar free Anzac biscuits are an Australian staple treat made with oats, coconut, and sweetened with golden syrup. Ready in just 20 minutes, they’re the perfect crunchy biscuit for breakfast or your midday coffee!
Servings: 12 Cookies
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes



  • Preheat the oven to 160C/320F and line a baking tray with baking paper and set aside.
  • In a large mixing bowl, combine the quick oats, flour, sweetener, and unsweetened coconut and mix until combined.
  • In a microwave-safe bowl, add the butter and golden syrup and heat for approximately 1 minute, until just melted.
  • Add the baking soda to the butter mixture before transferring immediately to the dry mixture. Mix very well until fully incorporated. Form balls with the batter (approximately 1-2 tablespoons) and place on the lined baking tray.
  • Flatten each one slightly and bake for approximately 12-15 minutes or until golden on top.
  • Remove from oven and let sit for 5 minutes before transferring to a wire rack to cool completely.


TO STORE. Leftover Anzac cookies should be stored in an airtight container at room temperature for up to 2 weeks. 
TO FREEZE. Store leftover cookies in a freezer-safe container and freeze them for up to 3 months. Let them thaw overnight on the counter before enjoying them.


Serving: 1cookieCalories: 143kcalCarbohydrates: 15gProtein: 2gFat: 8gSodium: 47mgPotassium: 38mgFiber: 1gSugar: 3gVitamin A: 236IUCalcium: 7mgIron: 1mgNET CARBS: 14g
Course: Dessert
Cuisine: australian
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally published March 2015 but updated to include new information for your benefit.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I added a tablespoon of boiling water to the butter and golden syrup as last time I made them they were a bit dry and stayed as balls. They turned out better.
    Thanks for the gluten and refined sugar free recipe! My hubby is on a special diet and this fits the bill and I ‘had’ to make Anzac biscuits today for Anzac Day!

  2. I love Anzac biscuits, your recipe looks great! I lived in Australia for a year in 1995 and did the working holiday visa thing and traveled around a bit, I’d love to come back sometime 🙂 Do you know if Vegemite is gluten free? I see it sometimes in the international section in some of the stores here.

    1. Oh wow- Sheena I’m about to go do that but in America!

      Vegemite isn’t GF but they have a substitute brand which is but just between us, it’s not very good!

      1. I figured it wouldn’t be gluten free, marmite isn’t either. I hope you have a great trip to the USA! we’ve been living in Mississippi since 2008, I’m from Scotland though 🙂

      2. Oh wow- If I come past Mississippi we shall grab coffee and lament at how terrible marmite is compared to vegemite! 😉

      3. Golden syrup is a milder version of maple- Although I think Agave would be a better substitute 🙂

  3. These anzac biscuits look lovely, Arman. I remember a friend of mine moved from Australia to the US several years ago and wanted to make some and discovered to her horror that golden syrup was not a popular item around here 🙂 She finally found some, but the cultural contrast was huge. And nobody knew what anzac biscuits were so she insisted on making some for everyone! 🙂

    1. Thanks so much Audrey! I know, right! I tried to make them for a friend there and used maple but it just wasn’t the same! 🙁

  4. Ooh! These look so good. I’ve never had regular anzac biscuits, so I guess I wouldn’t know the difference. They sound amazing, too.

    1. Haha, I hope you try it out Heidi- Then if you come across one, you can say you’ve had a better one 😉

  5. My followers will love this healthier version of this cookie. Thank for you hard work bringing vegan and refined sugar fee recipes to the GF community.

    1. No, thank YOU for the motivation to continue with it 🙂 I’m trying to find the happy balance of sugar free and gluten free baking!

  6. I’ve always hear of Anzac biscuits but never knew about that acronym – sweet! I gotta try these now.

  7. yum! I love buttery coconut cookies…we would do the coconut oil version, and use palm sugar and honey to replace the other sweeteners! Thanks!

  8. I love anzac biscuits – I made them for the first time several years ago and was so surprised by how easy they were to make and so delicious!

  9. Anzac is definitely a new word for me. And also, it sounds borderline insulting to say hey Arman, your mother made me Anzac. =)

See More Comments