Coconut Sugar and Coconut Flour Anzac biscuits

Ingredients

• 90 g (1 cup)rolled oats
• 40 g (1/2 cup)shredded coconut
• 65 g (1/3 cup)coconut sugar
• 30 g (1/4 cup)coconut flour
• 55 ml (1/4 cup), melted if solidcoconut oil
• 60 ml (1/4 cup)brown rice syrup
• 1/2 tspbicarbonate of soda
• 30 ml (2 tbsp)hot water

Instructions

1. 1

   Prepare the tray

   Heat the oven to 160°C (325°F) and line a baking tray with baking paper.

2. 2

   Mix the ingredients

   Stir the oats, coconut, sugar and flour together in a bowl. Add the melted coconut oil and brown rice syrup and mix. In a small bowl, stir the bicarbonate of soda into the hot water, then add this to the main mixture and mix until combined.

3. 3

   Shape the biscuits

   Shape the mixture into small balls, about 1–2 tsp each. It may seem crumbly, but should hold together when squeezed in your hands. Arrange the balls on the tray with a little room for spreading, then flatten each one firmly with the heel of your hand.

4. 4

   Bake and cool

   Bake for 8–10 minutes. Leave the biscuits on the tray for 2–3 minutes to firm up, then transfer them to a wire rack to cool completely.

What are Anzac biscuits?

Anzac biscuits are an oat-based Australian and New Zealand bake, traditionally associated with the Anzac name and made with pantry staples. This version keeps the familiar oats and coconut while using coconut flour, coconut sugar and plant-based ingredients.

Coconut flour absorbs moisture readily, while the syrup helps bind the mixture. Together, they make a small biscuit that is easy to shape and has a tender, slightly chewy middle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 64 calories, 1g protein, 8g carbs, 3g fat.

The oats, coconut sugar and brown rice syrup provide most of the carbohydrates, while the coconut oil and shredded coconut contribute much of the fat. Oats and coconut flour add a little protein. Pair a biscuit or two with unsweetened yoghurt or fruit if you want a more substantial snack.

The ingredients that hold them together

Dry mix: combine the oats, shredded coconut, coconut sugar and coconut flour thoroughly so the coconut flour is distributed before the wet ingredients go in.

Binding mix: melted coconut oil and brown rice syrup coat the dry ingredients. The bicarbonate of soda stirred into hot water is then mixed through to help the mixture come together.

Shaping a crumbly mixture

Small portions: make each ball about 1–2 tsp in size so the batch yields evenly sized biscuits. Squeeze each portion firmly; the warmth and pressure of your hands should help it hold together.

Flattening: press each ball well with the heel of your hand before baking. This gives the biscuits a flatter shape and helps them bake through evenly.

How to judge when they are done

Colour: check the biscuits at the 8-minute mark and remove them within the 8–10 minute baking window. They will continue to firm up as they cool, so avoid waiting for them to feel hard in the oven.

Cooling: leave them on the hot tray for 2–3 minutes before moving them. They are delicate while warm, and the short rest helps them set enough to transfer to a rack.

Oven spacing and timing

Spacing: leave a little room between biscuits because they spread slightly. If they do not all fit with space around them, bake in batches rather than crowding the tray.

Temperature: use a fully heated oven at 160°C. The relatively short bake makes it worth keeping an eye on the first batch, as ovens and biscuit sizes can vary.

Serving and storing

Serving: let the biscuits cool fully for their final texture, then serve with tea, coffee or a glass of plant-based milk.

Keeping: once completely cool, store them in an airtight container. A fully cooled biscuit is less likely to soften from trapped steam.

Recipe notes & tips

• Measure the coconut oil after melting if it is solid.
• Mix the bicarbonate of soda thoroughly with the hot water before adding it to the bowl.
• Squeeze each portion firmly before flattening to help prevent crumbling.
• Keep the biscuits a little apart on the tray to allow for spreading.
• Let them firm on the tray before transferring them to the rack.

Variations

• Add cinnamon: mix a pinch into the dry ingredients for a warm spice note.
• Use golden syrup: swap it for the brown rice syrup, bearing in mind the biscuits will no longer be the same version.
• Add chopped nuts: fold a small handful into the mixture for extra crunch.
• Make them smaller: use scant teaspoons of mixture and check them towards the start of the baking time.
• Add dark chocolate: stir in chopped dairy-free dark chocolate once the mixture is combined.

Common mistakes to avoid

• Skipping the squeeze: loose portions may crumble, so compress each one firmly before shaping.
• Leaving them domed: flatten the balls well so the biscuits bake evenly.
• Overbaking: take them out after 8–10 minutes; they firm as they cool.
• Moving them too soon: let them sit on the tray for 2–3 minutes before transferring.
• Crowding the tray: leave room for the biscuits to spread or bake in batches.

How to store

Cool the biscuits completely, then store them in an airtight container at room temperature for up to 5 days. If they soften, warm them briefly in a low oven and let them cool before serving.

Frequently asked questions