Gluten-Free Anzac Biscuits

23 April 2015 | Recipes
gluten-free anzac biscuits

Okay so just a heads up before we get to the yummiest, chewiest, most golden(est) biscuits you’ll ever make… I had to make some nutritional sacrifices.

I love a challenge, but I also have to accept substitution defeat, when the end result tastes like cardboard, which is where the first attempt at these Anzac biscuits left me.

Originally my aim was to make a gluten and sugar free biscuit, which I totally achieved. But did it taste like a chewy, golden Anzac biscuit? Ummm not even a little bit!

Here’s the thing, it’s the granulated sugar that makes Anzac biscuits chewy! Trust me, I tried it without. I tried subbing healthier sweeteners like rice malt syrup, maple syrup and honey, but they messed with the texture… and the texture is the best bit!

So, to any sugar-free followers I apologise, because these do in fact contain sugar (although it’s coconut sugar so a lil bit better than the white stuff), but I managed to keep them gluten-free (as long as you can find GF oats).

Okay we good? Let’s do this!

Gluten-Free Anzac Biscuits

Makes 12 biscuits


  • 1 cup gluten-free rolled oats
  • 2/3 cup coconut sugar
  • 1/2 cup almond meal
  • 1/2 cup gluten free plain flour
  • 2/3 cup desiccated coconut
  • pinch of salt
  • 125g unsalted butter, chopped
  • 1/4 cup maple syrup (or golden syrup)
  • 1 teaspoon bicarbonate soda


  1. Preheat oven to 160°C. Line two baking trays with baking paper.
  2. Combine oats, sugar, almond meal, flour, coconut and salt in a large mixing bowl.
  3. Melt butter and maple syrup in a small saucepan. Stir in baking soda. Add to dry mixture and stir until combined.
  4. Form tablespoon sized balls and place 5cm apart on prepared trays. Gently flatten balls until about 1cm thick. Bake, swapping trays halfway through, for 20 minutes or until lightly golden. Set aside for 10 minutes, and then transfer to a wire rack to cool completely.

Note: I have tested the recipe above several times. It works. If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.


Gluten-free rolled oats: Gluten not an issue? Use regular oats.

Coconut sugar: As mentioned above it’s the sugar that makes these guys chewy. If you’re hell bent on avoiding fructose sub rice malt syrup but be aware the texture will be affected. You could also try stevia but I recommend using 2-3 teaspoons only.

Almond meal: Add extra gluten-free plain flour or substitute buckwheat flour, arrowroot or rice flour. I do not recommend trying coconut flour. They will be a crumbly mess.

Gluten-free plain flour: Substitute with buckwheat flour, arrowroot or rice flour.

Desiccated coconut: You can use shredded coconut if you like. If you don’t like coconut leave it out and replace with extra almond meal and gf flour. These once again will affect the texture.

Butter: I haven’t tried it but I guess you could use coconut oil.

Maple syrup:  You can use golden syrup if you prefer but nutritionally it doesn’t compare to maple. I find maple gives the same richness as the golden syrup but with more nutritional value.

Bicarbonate soda: I have tried these with baking powder and it’s not a bad substitute. I recommend using 2 teaspoons of baking powder.


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    1. Jordanna

      Ha! How good is the raw mixture? I was the same. Be warned though Tanya, you’re going to find it hard to stop at just one once they’re out of the oven. My neighbour had 6 in one sitting… but he’s a greedy guts 🙂

  1. Avatar

    I am gluten free and dairy free so I have seen other recipes use nuttelex rather than butter and rice malt syrup instead of golden syrup but in trying this the biscuits seemed to get really dark a lot quicker and a lot harder not soft and chewy? I need to try them with rice flakes too and watch them next time more

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