Healthy Vegan Anzac Biscuits (Sugar-free and Gluten-free)


If you’ve been looking for an easy, healthy and tasty recipe for Anzac biscuits, then let me introduce you to my gluten-free, and refined sugar-free version.

Anzac biscuits are traditionally made with rolled oats, sugar, golden syrup, butter, white flour and coconut. These healthy vegan Anzac biscuits, on the other hand, are made using coconut oil, nut butter and maple syrup and I must admit it’s pretty hard to stop at one.



Why you will love these

These cookies are loaded with oats. Oats are low in calories (one cup gives you only 130 calories). They provide high levels of fibre and have a high satiety index which makes you feel full for longer.[1] Studies have also shown that oats can help lower your cholesterol levels,[2] reduce the risk of type 2 diabetes[3] and increase your appetite-control hormone,[4] which helps you lose weight.

I used a mixture of coconut oil and peanut butter, but if you want, you can replace these with macadamia oil, olive oil and your favourite nut butter such as almond or cashew butter.


Healthy Nutty Anzac Biscuits
Recipe Type: Baked Goods
Cuisine: Gluten free, sugar free, vegan
Author: Keren
Prep time:
Cook time:
Total time:
Serves: 20 cookies
A delicious healthy treat for the family
  • 2 cups gluten-free rolled oats
  • 1/2 cup desiccated coconut or coconut flakes
  • 1/2 cup flaked or chopped almonds
  • 3-4 tablespoons maple syrup or rice malt syrup
  • 2 tablespoons peanut butter
  • 2 tablespoons coconut oil (melted)
  • 2-3 tablespoon of hot water
  • 1 teaspoon vanilla extract
  • 1 teaspoon bicarbonate of soda (baking soda)
  • a pinch of salt
  1. Add all the dry ingredients (oats, coconut, almonds and salt) into a bowl or a food processor (I use the Tefal Cuisine Companion).
  2. Add the wet ingredients (oil, peanut butter, maple syrup, water and vanilla extract) into the dry ingredients.
  3. Turn on the food processor – I use Cuisine Companion (dough attachment P7) and mix for about 15 seconds or until the mixture sticks together.
  4. Take a spoonful of mixture and form into a small ball. Place onto a baking sheet lined with baking paper. Repeat with the remaining mixture.
  5. Flatten the balls using the back of the spoon with enough room around them so they don’t crowd into each other.
  6. Bake in a low 150 C (300 F) preheated oven for 20 -30 minutes or until golden brown. Cool completely before eating.
  7. Store in an airtight container for about a week.
If you don’t have a food processor or cuisine companion you can just throw everything in a bowl and use your hands to mix everything together. It will take about 10 minutes to mix everything through but the result will be so worth it.



[1] European Journal of Clinical Nutrition, September 1995; 49(9): 675-90

[2] American Journal of Clinical Nutrition, August 2002; 76(2):351-8

[3] Experimental and Clinical Endocrinology & Diabetes, February 2008; 116(2):132-4

[4] Nutrition Research, October 2009; 29(10):705-9

12 replies
  1. Louise from Delishogram
    Louise from Delishogram says:

    Yum! Loving these!!! Anzac biscuits are such a big part of our lives and our country, great to have a healthier alternative recipe :-)

    I have recently started a food sharing site, for bloggers, and would love to have you submit your photos. Please think about popping over.

  2. Keren
    Keren says:

    Hi Louise, thanks for popping by! I love your site and would love to submit some of my recipes there.

  3. Keren
    Keren says:

    You can add another tablespoon of oil or peanut butter to make it easier to shape. You can add water but it will make it a bit soggy and take more time in the oven. It is a dry mixture, however, the more you work the mixture, the more it will come together and making it easier it is to shape. Just keep working it with your hands until they become less dry and more malleable. Let me know how you go!

  4. Circe
    Circe says:

    My mixture was also really dry but I added some chia seeds and ended up turning it into an Anzac slice- I couldn’t form mine into balls.
    The slice turned out really good. It only needed about 15 mins in the oven :-)

  5. Keren
    Keren says:

    Thanks for trying the recipe Circe! Just realised after all this time that I didn’t include water in the recipe (but mentioned it in the method). Add 2-3 tablespoon of hot water to help with the binding. Love to see your creation on Instagram, tag me so I could see :)

  6. Lyf
    Lyf says:

    It’s a lovely low sugar healthy treat but I also ran into problems with the binding. I managed to roll it into balls but the cookies were really crumbly when baked. The addition of aqua faba or an egg would have drastically helped. It’s a lovely recipe just needs tweaking. I love your website btw Keren.

  7. Keren
    Keren says:

    Hi Lyf, Thank you for your feedback! Sorry you ran into problems with the binding. Yes I think adding aquafaba (or vegan egg) might help with the crumbliness issue! I normally add a bit more water and/or peanut butter whenever I have any issue with binding. I also find that if the balls are a bit on the small side they can cook faster and become more crumbly than the bigger ones. You also really need to keep an eye on the oven and take them out when they’re just a tad under as they will continue to cook for a few minutes while they’re out. Otherwise you’ll risk over baking them and them becomeing too crumbly.

  8. Julie
    Julie says:

    Hi, being used to cookies made the traditional way, although tasty, these were not quite sweet enough for me. Then I sandwiched them with a thin scrape of Nutella and yummmmm! Thanks for your inspiration

  9. Matt
    Matt says:

    Keren, a friendly reminder that they’re biscuits, Anzac Biscuits, not cookies. They’re Australian, not American!

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  1. […] do you like your oats? Maybe you enjoy other oaty treats like our Anzac biscuit, Oat Bread, or our Steel Cut Oat Power […]

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