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Anzac biscuits are a sweet, crunchy classic from New Zealand and Australia. In this gluten free Anzac biscuits recipe, I’ve adapted the traditional Australian and Kiwi version to be safe for those with celiac disease. These biscuits also happen to be dairy free and vegan, with no butter at all. Learn how to make this easy homemade snack, and why you should never call them Anzac cookies!
When one of the children at my children’s school is gluten free I changed to this recipe so he didn’t miss out. They taste amazing 
– Jon
There are plenty of foods that are well known in Australia but not as common in the U.S., and Anzac biscuits were one that caught my attention. I had some gluten free flour on hand that I had been wanting to try, which is how these GF Anzac biscuits came to be. You are going to love how simple they are to make.
You can make these sweet biscuits crispy or chewy. American readers may be happy to know these are Anzac biscuits without golden syrup, which can be difficult to find in regular U.S. grocery stores.
But before we go any further, let’s start at the beginning. What exactly is an Anzac biscuit?
🍪 What are Anzac biscuits?
Anzac biscuits come from Australia and New Zealand and are named for the Australian and New Zealand Army Corps, or ANZAC. Traditional versions are made with familiar pantry staples in Australia and New Zealand, including flour, oats, sugar, butter, baking soda, and golden syrup, with dried shredded coconut often added.
They rose to popularity during World War I. Some accounts suggest the biscuits were sent to soldiers overseas because they kept well, while others say they were baked and sold at home to raise funds during the war.
Today, Anzac biscuits are closely associated with Anzac Day on April 25, a national day of remembrance in both countries honoring all who served and died. The term “Anzac” is protected under Australian law, with a special exemption for Anzac biscuits, provided they are never called cookies!
🛒 Gluten Free Anzac Biscuits Ingredients
Here is what you need to make this recipe:
- 6 tablespoons each: old fashioned rolled oats, dry (30g), gluten-free flour (56g Bob’s Red Mill Gluten Free 1:1 Baking Flour), shredded and sweetened desiccated coconut flakes (45g)
- ¼ cup light brown sugar, packed (55g)
- ½ teaspoon dry ginger powder (optional but recommended)
- ¼ cup melted coconut oil
- 2 teaspoons maple syrup
- 1 teaspoon light molasses
- ½ teaspoon baking soda
Get a printable recipe card below!
If you need a gluten free recipe, be sure to use certified gluten free oats. While oats are naturally gluten free, they are often contaminated with gluten during processing. Some recipes use quinoa flakes instead of oats in Anzac biscuits, but I have not tested that substitution.
The recipe for traditional Anzac biscuits has changed over time. One of the earliest versions, published in an Australian newspaper in 1916, did not include oats at all and was called Anzac ginger biscuits.
In honor of that original recipe, I am giving you the option to add ginger to this gluten free version. We enjoyed the subtle kick it adds, similar to a ginger snap, but you can easily skip it if ginger is not your thing.
I had been eager to try Bob’s 1:1 gluten free flour, which is made primarily from white rice flour, brown rice flour, and potato starch. It works well as a white flour substitute, though baked goods can be a bit more crumbly. Following the recipe closely helps balance the wet and dry ingredients, and any biscuits that do crumble make a great granola-style topping.
You will also need a large dark baking sheet, parchment paper, a small saucepan, and an oven to get started.
⭐ How to Make Gluten Free Dairy Free Anzac Biscuits
Preheat the oven to 350F (175C). In a medium bowl, combine the oats, flour, coconut, brown sugar, and ginger (if using). Weigh the ingredients for the best results. Set aside.
In a small saucepan over medium-low heat, melt the coconut oil. Whisk in the molasses and maple syrup, then remove the pan from the heat.
Quickly whisk in the baking soda. The mixture will foam up and expand, which is exactly what you want.
Immediately pour it into the bowl with the dry ingredients and stir until combined. You should have a cohesive dough without needing extra liquid. Chill the dough for one hour.
Chef’s Tip
If the dough chills too long and becomes too firm to scoop, let it sit at room temperature until it softens slightly.
Line a large, dark baking sheet with parchment paper. Using clean hands, roll about 1-1½ tablespoons of dough into a ball, which is roughly one eighth of the total dough.
Gently flatten each ball between your hands and place it on the prepared baking sheet. Leave the biscuits thicker for a chewy texture or flatten them more for a crunchier result. Continue shaping the remaining dough, spacing the biscuits slightly apart since they will spread a bit.
Bake in the top third of the oven for 7-8 minutes. The biscuits will be very soft when they come out. Let them rest on the baking sheet for at least 15 minutes before moving them to a cooling rack.
They start out chewy and become crispier as they cool.
️Leftovers
Crunchy Anzac biscuits will keep for about a week when stored in an airtight container at room temperature, with no refrigeration needed. They also freeze well for longer storage (though they may not last that long once you start snacking on them).
Watch How to Make It!
Gluten Free Anzac Biscuits Recipe (Dairy Free)
Ingredients
- 6 tablespoons rolled oatmeal, dry (30g; ensure it is certified gluten free)
- 6 tablespoons gluten-free flour (56g; Bob's Red Mill Gluten-Free 1 to 1 Baking Flour)
- 6 tablespoons unsweetened, shredded coconut flakes (45g)
- ¼ cup packed light brown sugar (55g)
- ½ teaspoon ginger powder (optional, but recommended)
- ¼ cup coconut oil (melted)
- 2 teaspoons maple syrup
- 1 teaspoon light molasses
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). In a medium bowl, combine the oats, flour, coconut, brown sugar, and ginger (if using). Weigh ingredients for the best results. Set the bowl aside.
- In a small pot over medium-low heat, melt the coconut oil. Whisk in the molasses and maple syrup, then remove the pan from the heat.
- Quickly whisk in the baking soda. The mixture will foam up and expand, which is exactly what you want.
- Immediately pour it into the bowl with the dry ingredients and stir until combined. You should have a cohesive dough without needing extra liquid. Chill the dough for one hour.
- Line a large, dark baking sheet with parchment paper. Using clean hands, roll about 1-1½ tablespoons of dough into a ball, which is roughly one eighth of the total dough.
- Gently flatten each ball between your hands and place it on the prepared baking sheet. Leave the biscuits thicker for a chewy texture or flatten them more for a crunchier result. Continue shaping the remaining dough, spacing the biscuits slightly apart since they will spread a bit.
- Bake in the top third of the oven for 7-8 minutes. The biscuits will be very soft when they come out. Let them rest on the baking sheet for at least 15 minutes before moving them to a cooling rack. They start out chewy and become crispier as they cool.
Equipment
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 3 recipe (weight maintenance and active lifestyles). While these gluten free biscuits are plant based and made with some thoughtfully chosen ingredients, they are still a snack meant to be enjoyed, not a replacement for a balanced meal. These Anzac biscuits are wheat free, making them a good option for anyone with a wheat allergy or those following a wheat free lifestyle. They are also fully gluten free, which is important for people with celiac disease or non-celiac gluten sensitivity. Not every wheat free recipe meets that standard, but this one does. They are made without butter, using coconut oil instead. Like butter, coconut oil is higher in saturated fat, but it adds a subtle coconut flavor that works nicely here. This swap also makes the biscuits vegan, which may be helpful if you are baking for mixed dietary needs. At the end of the day, biscuits and cookies are usually chosen for enjoyment, not nutrition labels. These Anzac biscuits are simply meant to taste good and be shared, savored, and enjoyed as an occasional treat. Nutrition information is for one serving of the recipe.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
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FAQs
Can you make Anzac biscuits without coconut?
Yes, you can make Anzac biscuits with no coconut. You’ll need to increase the other dry ingredients or decrease the liquid ingredients if you don’t use coconut in this recipe.
How to make keto Anzac biscuits?
To make Anzac biscuits keto, you’ll need to use substitutions for the oats, flour, and sweetener. Try a combination of coconut flour and almond flour in place of the oats and Bob’s GF flour. Swerve brown is low-carb friendly brown sugar substitute, and you’ll need to use a liquid keto sweetener in place of the molasses and maple syrup as well.
Can you make gluten free Anzac biscuits sugar free?
Make this gluten-free Anzac biscuits recipe sugar free by using a liquid sugar-free sweetener in place of the maple syrup and molasses. I have not tested any other liquid sweeteners in this recipe, but I think it would be a worthy experiment!
Why were eggs not used in Anzac biscuits?
According to the Anzac Day Commemoration Committee, Anzac biscuits were bound with golden syrup instead of eggs so they would last longer. Another reason is that eggs became scarce due to poultry farmers joining the service in WWI.
Are Anzac biscuits meant to be chewy or crunchy?
This is a contentious issue! Originally, they were packed in tea tins to keep them crisp. Crunchy biscuits lasted longer.
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
When one of the children at my children’s school is gluten free I changed to this recipe so he didn’t miss out. They taste amazing
That’s wonderful! I’m so happy to hear that, and thank you for the feedback 🙂