Anzac Biscuits


  • 1 cup rolled oats
  • 1 cup wholemeal flour
  • 1/2 cup dessicated coconut
  • 1/4 cup brown sugar (or equivalent amount of sweetener if preferred)
  • 3 1/2 tbsp golden syrup
  • 1/2 cup oil
  • OR 1/2 cup butter (we used half olive oil and half coconut oil)
  • 4 tbsp water
  • 1 tsp bicarb soda


  • Preheat oven to 180C and line an oven tray with baking paper.
  • In a bowl, combine oats, flour, coconut and sugar.
  • In a microwave safe bowl, combine oil, syrup and water and stir to combine. Microwave for 30 seconds.
  • Once done, whisk in bicarb soda until combined (note: it may foam a little bit but that is the goal!).
  • Add the warm syrup mixture to the dry ingredients and mix well until combined. (add a little bit of extra water if needed)
  • Roll mixture into balls and place on baking tray. Flatten slightly using a fork or your fingers (making sure to leave space between them as they will spread with cooking).
  • Bake for around 10-12 minutes or until golden brown.
  • Remove from the oven and place on a wire rack to cool.
  • Enjoy!

Gluten free adaptation:
Use certified gluten free oats or substitute with quinoa flakes.
Use gluten free flour

FODMAP friendly adaptation:
Keep to low fodmap portions (i.e. 1/4 cup oats = low)

In place of the Golden Syrup you could use a sugar free syrup alternative if you prefer.