Australian ANZAC Biscuits

I have read several stories about the origin of the ANZAC Biscuits (never to be called cookies) and some myths are prevalent. One story is that the biscuits were made by Australian and New Zealand women for the Australian and New Zealand Army Corps (ANZAC) soldiers during World War I. The biscuits were tough and had a good shelf life and they  were reputedly first called "Soldiers' Biscuits" then renamed "ANZAC Biscuits". I was asked to make a healthier version of the ANZAC biscuits by an Icelandic lady who loves the biscuits but is health conscious. She got the recipe from an Australian friend whilst travelling there. This is my version...I am not sure the soldiers would have been happy with it (or servived any battles eating them) but here goes.

You will need a square 20 x 20 centimetres (8 x 8 inches), spring form cake tin to make the biscuits.

Lovely treats, perfect with a glass of cold milk (or soy milk)

This recipe is:

  • Egg free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Australian ANZAC Biscuits

Makes 12 squares


  • 125 grams (4 oz) spelt flour
  • 1 teaspoon aluminium free and gluten free baking powder
  • 120 grams (4 oz) oat meal
  • 60 grams (2 oz) desiccated coconut
  • 90 grams (3 oz) Rapadura (or other raw cane sugar)
  • 125 millilitres (4 fluid oz) agave nectar
  • 125 millilitres (4 fluid oz) apple sauce
  • 5 tablespoons coconut oil


  1. In a large bowl sift together the 125 grams spelt flour and 1 teaspoon baking powder. Add the 120 grams oatmeal and 60 grams desiccated coconut.
  2. In a medium bowl, mix together 125 millilitres agave nectar, 90 grams raw cane sugar, 5 tablespoons coconut oil and 125 millilitres apple sauce.
  3. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 8-10 times.
  4. Line a square 20 x 20 centimetres (8 x 8 inches), spring form cake tin with baking parchment. Pour the batter into the tin. Press down lightly with a back of a tablespoon (to even out any bumps).
  5. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 20-25 minutes.
  6. Cool on a wire rack and cut into squares.


  • For crispier biscuits, bake in a thinner layer, in a larger cake tin (you might need to decrease the baking time by approximately 5 minutes).
  • You can add 1 tablespoon sesame seeds for a healthy option.
  • You can use maple syrup instead of the agave nectar. 
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use whole wheat flour instead of the spelt flour.
  • You can use regular baking powder instead of the aluminium and gluten free one.
  • You can use organic baby food instead of the apple sauce. Use baby food with apples, apricots, pineapples, bananas or pears. Just make sure they are without added sugar.
  • Keep the bisquits in an airtight container.