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!
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.
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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!
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.
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!
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.
Frequently asked questions
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!
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
- 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.
Recipe originally published March 2015 but updated to include new information for your benefit.
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