Recipe: Healthy Anzac Biscuits

Recipe: Healthy Anzac Biscuits

These yummy cookies will satisfy your Anzac cravings and leave you feeling gratified and better yet, guilt-free!

Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) which was established in World War I.  The biscuits were initially known as ‘soldier biscuits’ and were sold at fetes and public events to raise money to support the war effort. Later they were included in parcels that loved ones and charities sent to the troops, as the biscuits tended to last well.

The traditional version was a mix of oats, white flour, white sugar, butter and golden syrup – those refined carbs were a sure fire way to raise blood sugars and expand waistlines!  On the other hand, our version incorporates ingredients specially selected for their high nutritional profile.  These healthy Anzac biscuits will deliver a decent dose of protein as well as fibre, plus a range of other nutrients and antioxidants.  Plus, the natural sugars won’t cause the same blood sugar spike you’d get from refined white or brown sugar.

No discussion about Anzac biscuits would be complete without the mention of whether they should be crunchy or chewy, and this question has sparked plenty of debate for over a century! Whatever your preference, this healthy Anzac biscuit recipe is guaranteed to please – just bake for less time if you’re after a chewier Anzac biscuit or longer for a crunchy result.

Warning – despite being healthy, these biscuits are oh so good which makes it hard to stop at just one!


Healthy Anzac Biscuits | Dietlicious


1 cup almond meal

½ cup flaked almonds

½ cup sunflower seeds or chia seeds

1 cup desiccated coconut

¼ cup rice malt syrup

2 tablespoons honey

¼ cup olive oil

1 teaspoon bicarb soda

2 tablespoons hot water



1. Preheat oven to 160 degrees Celsius.
2. Line 2 trays with baking paper.
3. Combine almond meal, flaked almonds, sunflower seeds and coconut.
4. Separately add rice malt syrup, honey and olive oil to a saucepan and heat gently to combine.
5. Mix the bicarb and hot water together, then pour it into the honey mixture until it starts to froth.
6. Add the wet mixture into the dry ingredients and stir well to combine.
7. Roll tablespoons of the mixture into balls, place on baking tray a few cm apart and flatten with a fork. Note that the mixture will not hold together very well but once baked, the ingredients will bind.
8. Bake for 12 – 20 minutes until golden brown, depending on whether you want a chewy or crunchy biscuit.