Sugar Free Anzac Biscuits
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My sugar free Anzac biscuit recipe yields crispy, crunchy biscuits with the perfect sweetness from golden syrup. They’re ready in 20 minutes, and my family can’t get enough of them!
Ask any Australian or Kiwi foodie what their staple treat is, and I guarantee they’ll tell you the same… Anzac biscuits!
That’s because these crunchy biscuits are wholly unique. They have a texture similar to gluten-free biscotti and are known for being crispy and sweetened with golden syrup, just like British flapjacks.
Table of Contents
Why I love this recipe
- Diet-friendly. They’re naturally egg and dairy free, and you can easily make them gluten-free or low-carb.
- Convenient. I’ll explain how you can easily make your own golden syrup… or how to substitute it entirely.
- The perfect texture. Classic Anzac biscuits were incredibly dry, which is why my healthy Anzac biscuits are a bit softer and more chewy.
- They last forever. These biscuits were made to last, so there’s no pressure to eat them all in one sitting, although they don’t last long in my house!
Key ingredients
- Quick oats. I usually recommend rolled oats, but I’ve found the texture of quick oats works best in this recipe.
- Flour. Regular all-purpose flour is all you need here, or you can use a gluten-free flour blend, but make sure it has xanthan gum.
- Granulated sugar-free sweetener. I use keto brown sugar for the molasses flavor, though you could use any sweetener you prefer. If you’re not strictly sugar-free, use coconut sugar.
- Shredded coconut. AKA desiccated coconut. Preferably unsweetened since there’s enough sweetness in the biscuits already.
- Butter. I used unsalted butter so the biscuits aren’t too salty.
- 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.
How to make sugar free Anzac biscuits
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and line a baking sheet with parchment paper.
Step 2- Mix. Combine the oats, flour, sweetener, and coconut in a bowl.
Step 3- Melt the syrup. In a small bowl, microwave the butter and golden syrup until combined.
Step 4- Make the dough. Stir the baking soda into the butter mixture, add it to the dry ingredients, and mix until you have a smooth dough.
Step 5- Bake. Form dough balls, place them on the baking tray, and flatten them slightly. Bake until they’re golden and slightly crispy.
Step 6- Cool. Let the biscuits sit for several minutes before cooling completely on a wire rack.
Arman’s recipe tips
- You have to add the baking soda to the wet ingredients. It creates an interesting chemical reaction that gives the cookies extra crunch.
- 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’ll reduce the baking time by a few minutes.
Frequently asked questions
Your biscuits may not be crunchy if they are underbaked or if the sweetener adds too much moisture. For super crispy biscuits, use a granulated sweetener like allulose and bake them until they’re golden brown and the edges lift from the baking sheet.
The difference comes down to baking time. If you prefer crispy, hard biscuits, bake them for at least 15 minutes. If you want softer, chewier biscuits, reduce the baking time to 12 minutes.
More sugar-free desserts
- Sugar-free fudge
- Sugar-free ice cream
- Sugar-free pudding
- Or any of these sugar-free desserts
- If you need more sugar-free cookie recipes, try my sugar-free cookies, sugar-free chocolate chip cookies, or sugar-free meringue cookies next!
Sugar Free Anzac Biscuits
Ingredients
- 1 cup quick oats
- 1 cup all-purpose flour can sub for standard if not gluten free
- 1/3 cup allulose can sub for coconut or brown sugar
- 2/3 cup unsweetened shredded coconut
- 1/2 cup unsalted butter can sub for coconut oil
- 2 tablespoon golden syrup
- 1/2 teaspoon baking soda
Instructions
- 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.
I’ve never tried these before. I am excited to make a long lasting biscuit like this one. Mr Boopie eats his sweets slowly. Bahahahahah….
h, I will use 2 cups AP flour and maple syrup. I cannot have oats in my house, I am allergic, And no golden syrup here. Thank you. I will report back…