Healthy ANZAC Biscuits

A wholesome twist on the classic ANZAC

ANZAC biscuits are one of those iconic recipes that deliver both nostalgia and comfort in every bite. Traditionally made with rolled oats, white flour, desiccated coconut, sugar, butter, and golden syrup, they were made famous by the ANZACs (Australian and New Zealand Army Corps) of World War I, and were often sent to soldiers because they didn’t spoil easily.

This version honours all the flavours of the original while giving it a more nutrient-dense, wholefood upgrade. I’ve reduced the overall sugar content significantly, swapped refined white sugar and golden syrup for coconut sugar, replaced butter with coconut oil for a dairy-free option, and upgraded the refined white flour base to wholemeal spelt. The result – a higher protein, higher fibre, lower sugar, lower GI biscuit that still delivers that classic oat-and-coconut vibe. All things the Nutritionist and Naturopath in me loves.

After more nutrition-packed, fuss-free snack recipes? Check out my Banana Peanut Butter Cookies next.

What you’ll need

• Rolled oats. Oats create that classic chewy ANZAC texture and earthy, nutty flavour. I recommend using rolled oats – halfway between larger wholegrain oats (often called “traditional” or “old-fashioned”) and finer quick oats (often called “instant” or “scotch” oats). Don’t use steel-cut oats here, as they’re too gritty and won’t cook through.
• Shredded coconut. Adds creaminess, texture, and that signature ANZAC flavour. I like using the thin strands of shredded coconut for these biscuits, or alternatively the fine pieces of desiccated coconut (shredded will add more texture). Avoid the large coconut chips, they’ll make things too chunky and prevent the dough from sticking together.
• Wholemeal spelt flour. This is my inner nutritionist’s top replacement pick for refined white flour – you can virtually sub it one for one in any recipe and get a more nutrient dense, higher-fibre, higher protein result. Wholemeal spelt does give you a more nutty and dense biscuit though, so be prepared for a slightly earthier feel to your regular Mrs Higgins. If you don’t have wholemeal spelt, you can use white spelt, or regular white or wholemeal wheat flour.
• Coconut sugar. One of my favourite less refined alternatives to white cane sugar. Coconut sugar has a similarly caramel flavour to brown or raw sugar (which is essentially white sugar with some molasses added for colour and flavour), but is less processed and contains more micronutrients and minerals. Sugar is still sugar though in terms of calories and blood sugar effect, so I’ve used a fraction of what you’ll find in traditional ANZAC recipes (around 65% less) – allowing the natural sweetness of the oats, coconut, spelt and vanilla to shine.
• Vanilla extract + sea salt. Essential for rounding out the flavour, and don’t skip that pinch of salt – it enhances the natural sweetness of the other ingredients, meaning you actually need to add less sugar overall.

Step-by-step: Healthy ANZAC cookies

Kitchen notes

• This is a more nutrient-dense biscuit by design. The combination of wholemeal spelt and reduced sugar means the dough behaves slightly differently to a traditional ANZAC mix – expect a thicker, more structured dough. It should hold together when pressed, but not feel sticky, so adjust with a touch more water or spelt flour if needed.
• Baking powder matters here. Traditional ANZACs use baking soda, which reacts with golden syrup. Without golden syrup, I’ve opted for baking powder, which has the double benefit of providing a bit more lift than baking soda, helping offset the denser spelt flour base.
• Team chewy or team crunchy? It’s all about size and timing. For a chewier bikkie, press them to 1 cm thick and bake for 12 minutes. For a crunchier option, go slightly thinner to 8mm and bake for up to 15 minutes. It’s chef’s choice and both work well, but I’m definitely team chewy.
• Make them gluten-free. I adore the flavour oats bring to these cookies, and it keeps them authentic to the original. However if you’re coeliac or prefer to avoid oats, swap them for quinoa flakes, and replace the spelt flour with half brown rice flour, half almond or buckwheat flour, and add ½ tsp guar gum to bind.

Serving & storage

I love having a few of these for afternoon tea with a decaf coffee, matcha, or English breakfast tea. They’re also a great morning tea option, or a quick grab-and-go brekkie on busy days. To keep things macronutrient balanced, I recommend pairing your biscuits with a soy coffee or protein shake to keep you full for longer. I find 2-3 biscuits is a good serving size for me.

These will store in an airtight container in the cupboard for 4–5 days, although in our house they’re usually gone within the hour (so you may want to consider a double batch). I personally prefer them fresh from the oven – crisp on the outside, chewy in the centre, and still slightly warm.

Love the earthy comforting flavour of oats in your baking? Try my Oat and Raisin Cookies next.

V GF NF SF

Healthy ANZAC Biscuits

A nourishing, lower-sugar take on the classic ANZAC biscuit. Made with oats, coconut, wholemeal spelt flour, and just a dash of coconut sugar. Perfect for ANZAC Day or some easy weekend baking.

5 from 4 votes

AuthorBuffy Ellen Gill

Servings 12 biscuits

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Ingredients

Dry

• ¾ c rolled oats
• ⅔ c shredded coconut
• ½ c wholemeal spelt flour
• 4 tbsp coconut sugar
• 1 tsp baking powder
• Pinch sea salt

Wet

• 3 tbsp coconut oil
• ¼ c warm water
• 2 tsp vanilla extract

Instructions

• Preheat the oven to 170°C (fan bake) and grease a baking tray with a little coconut oil.
• In a large bowl, mix the rolled oats, shredded coconut, wholemeal spelt flour, coconut sugar, baking powder and salt.
• In a small bowl, melt the coconut oil (I do this by popping the bowl in the oven for a few minutes while it's preheating), then add the warm water and vanilla extract and stir.
• Pour the wet ingredients into the dry, and mix well with a spoon or your hands (I prefer hands). It should hold together nicely but not be too sticky – if it is, add a dash more flour, if it's too dry add a dash more water.
• With your hands, take heaped tablespoon of the mixture and roll into 12 even balls. Place on the greased tray, and flatten gently with a fork to around 1 cm thick.
• Bake for 12 minutes until golden but still soft to touch, as they will harden on cooling. Or if you prefer a crunchier biscuit, you can bake for up to 15 mins.
• Leave to cool for a minute on the tray, then remove to a plate.

Nutrition Disclaimer

As a Registered Naturopath and Nutritionist, I create nutritionally-balanced recipes using whole food ingredients designed to support optimal health and wellbeing. While I encourage an intuitive approach to eating, I also recognise the value of understanding calories and macronutrients as tools to build awareness around your intake. This awareness can be helpful in aligning your nutrition with your personal health goals.

Please note: all nutritional information provided is an estimate only. Variations will occur depending on the specific brands used, recipe adjustments, and portion sizes consumed. If you have individual dietary needs or health conditions, I recommend booking a personalised consultation for tailored advice.

Nutrition

Calories: 118kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 11mgPotassium: 81mgFiber: 2gSugar: 3gVitamin C: 0.1mgCalcium: 19mgIron: 1mg

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