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A stack of crunchy Anzac biscuits.
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Crunchy Healthy Anzac Biscuits

These Crunchy Healthy Anzac Biscuits are a tasty variation of traditional Anzac biscuits, made with wholesome ingredients. A delicious and guilt-free indulgence!
Course Snack
Cuisine Australian
Keyword Anzac biscuits, biscuit
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 18 Biscuits
Calories 151kcal
Author Samantha Pickthall

Ingredients

  • 1 1/4 cups (190g) all-purpose flour, scooped & leveled
  • 1 cup desiccated coconut
  • 3/4 cup old-fashioned rolled oats
  • 2/3 cup coconut sugar
  • 100 g salted butter
  • 1/3 cup rice malt syrup
  • 1 tsp baking soda
US Customary - Metric

Instructions

  • Pre-heat oven to 160ºC (320ºF). Line a baking tray with parchment paper and set aside.
  • In a large mixing bowl, add flour, oats, coconut and sugar. Mix well to combine with a wooden spoon.
  • In a small pot, combine butter and syrup over low-medium heat. Stirring occasionally.
  • Heat until butter has completely melted. Turn off heat.
  • Immediately sprinkle over baking soda, giving it a quick stir to combine.
  • Immediately pour into the dry mixture. Mix until well combined.
  • Scoop one heaped tablespoon of mixture and roll into a ball.
  • Place on lined tray and press down firmly using the palm of your hand to flatten it into a round biscuit. Be gentle as they can crumble easily. Repeat with remaining mixture. NOTE: biscuits don’t spread much, only puff up slightly. Leave a small gap between each.
  • Bake for 15-18 minutes or until golden and crisp.
  • Remove from oven and cool on tray for 5 minutes.
  • Transfer to a wire rack to cool completely.
  • Serve and enjoy!

Notes

  • Add baking soda immediately: after turning the heat off the pot with the melted butter and syrup, stir through the baking soda while the mixture is still hot.
 
  • Pour the frothy mixture into the dry ingredients immediately: straight after you stir through the baking soda, pour the mixture over the dry ingredients and combine.
 
  • Store Anzac biscuits in an airtight container, at room temperature for 1 week.
 
  • Freeze Anzac biscuits by making sure they have cooled completely and placing them in a single layer in the sealed container or zip-lock bag. Separate layers with parchment paper to prevent them from sticking together. Label with the name and date. Freeze for up to 3 months.
 
  • Thaw frozen biscuits on your kitchen counter for several hours or in the fridge overnight until defrosted.

Nutrition

Calories: 151kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 115mg | Potassium: 48mg | Fiber: 1g | Sugar: 8g | Vitamin A: 139IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg