Love Anzac cookies but being full of wheat and sugar they do not love me. So this year I was determined to reinvent them … many batches in the bin later I gave up on the the elusive gluten free and ended up wheat free. I came to the realisation that what I loved about Anzacs is the lovely oaty chewy texture so making them gluten free was not going to achieve this. So at this point in time they are not something I can eat anymore being strict gluten free but definitely a biscuit my kids love.

My 9 year old daughter recently had a Biscuit Bake off at her school and at the presentation two master bakers pointed out that Anzacs are the hardest cookie to get right. That being said I still don’t know what is right, so I have created this recipe to emulate the kind of Anzacs I used to love … crunchy day one and lovely and chewy the next.

To make them wheat free you must source Bob’s Red Mill Rolled Oats as they have been grown on exclusively oat fields and stored in silos that have not seen wheat. Yes it does make a difference .. normal oats are heavily contaminated with wheat which for some causes bloating and wind. Unfortunately they come from the USA but hopefully someone in Australia will one day meet the demand.

I also stipulate organic desiccated coconut as it contains no preservatives unlike standard desiccated which is covered in sulfur dioxide (220).

Wheat free Anzac Cookies

makes approx 30


125g coconut oil
40g coconut syrup
1/2 teaspoon bicarb soda
2 tablespoons boiling water
90g Bobs Red Mill wheat free rolled oats
240g white spelt flour
130g coconut sugar
65g organic desiccated coconut


1. Warm coconut oil and coconut syrup together until liquid and combined. TM 3-5min / 50oC / 2
2. In a separate bowl combine bicarb soda with boiling water
3. Add remaining ingredients to the coconut oil and syrup mix. Also add the bicarb water mix. Combine well TM 10sec / reverse / 4
4. Using a teaspoon scoop out a spoonful and roll in wet hands to form a ball.
5. Place on a baking tray covered with bake paper and press the middle to flatten slightly. Allow plenty of space as they grow heaps!
6. Bake in a 150oC oven for 10mins

Serving Suggestions

Cool before removing from tray as they are easily broken when hot. Serve as soon as they cool for a crunchy biscuit. They do become chewy by the next day (they absorb moisture from the air)

Store extremely well in an airtight container.

Enjoy xx