Anzac biscuits are some of my favorite treats, packed with oats and coconut, they are decadent and delicious! I have added white chocolate to mine for a little more indulgence. These Gluten Free Anzac Biscuits are perfect any day of the week, or time of the year. Keep them in mind for your holiday cookie trays!
I used to frequent a shop in Napa that sold wonderful baked goods. By far my favorite thing they sold were the Anzac cookies. They are delightfully sweet but not cloying and quite filling thanks to the oatmeal, so you don’t eat as many. I drool just thinking about them!
Anzac biscuits were created to honor the Australian and New Zealand Army Corps, founded during WWI in the early 1900s. The ANZAC spirit is legendary and these cookies are a small token of the gratitude of the folks back at home.
It surprised me when I realized I hadn’t shared these cookies before. I did an Anzac Biscotti but never the regular biscuits. It is time to rectify that!
Lyle’s Golden Syrup (not sponsored) is a secret weapon in baking. It is a lightly caramel-flavored syrup. If you don’t have it (you can find it in grocery stores or order it online), you can use light corn syrup or light Karo combined with a little light molasses (see note).
I made these nut-free but you can add chopped pecans, walnuts, or almonds if you like. And bonus, they are egg-free!
The dough is rather sticky, so using a scoop with a spring handle and sweep arm will help you portion the dough easily and without any mess. I like this kind of scoop and have several sizes for different projects. If you are rolling them by hand, use plastic gloves to stay cleaner and save on clean up.
I love using parchment paper to line my baking sheets when I am baking cookies. They lift right off the paper and it makes them so easy to clean up. I store mine stacked between my baking sheets so they are nice and flat when I need them.
I hope you give these Gluten Free Anzac Biscuits (cookies) a try, I promise they will put a smile on your face and become a regular in your baking rotation.
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Ingredients needed for Gluten Free Anzac Biscuits (Cookies):
- Gluten free all-purpose flour blend or regular all-purpose flour
- Gluten-free oats, unsweetened coconut, white chocolate chips
- Sugar, brown sugar, salt, butter, Golden Syrup, baking soda
Lyle’s Golden Syrup is a secret weapon in baking. It is a lightly caramel-flavored syrup. If you don’t have it and can’t find it (you can order it online), you can use light corn syrup or light Karo plus a little light molasses.
When you don’t know how much cookies will spread, always start with just a few on the baking sheet and once you know how big they get, you can add more for future baking!
How to make Gluten Free Anzac Biscuits (Cookies):
- Mix together the flour, oats, coconut, white chocolate, both sugars, and salt in the bowl of your stand mixer or a large bowl; combine the butter and Golden Syrup in a saucepan, cooking until butter is melted, then stir in the baking soda (it will fizz up) and remove from the heat
- Pour the butter mixture over the dry ingredients and mix until just combined and the dough holds together; portion into 2 to 4 tablespoon balls of dough about the size of a ping pong ball using a cookie scoop
- Place 2-inches apart on parchment-lined baking sheets and bake at 325°F for 14 to 15 minutes or until deep golden brown; leave on the baking sheet for 3 to 5 minutes to firm up then transfer to a wire rack to cool – they will firm up as they cool
Store your cut parchment sheets between your baking sheets which keeps them perfectly flat. This really helps when you need them for baking and doesn’t take up any extra room in your pantry or cupboards.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Dry measuring cups and liquid measuring cups
- Baking sheets
- Parchment paper
- Stand mixer or hand mixer
- Spring-loaded cookie scoop
- Wire cooling rack
Be sure you use gluten-free oats. Bob’s Red Mill is a good source that regularly carries them for those of us on a gluten-free diet.
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
- 1 cup (120 g**) gluten-free all-purpose flour blend or regular all-purpose flour, or as needed
- 1 cup (89 g) old-fashioned rolled oats
- 1 cup (85 g) desiccated coconut (unsweetened)
- 1 cup (170 g) white chocolate chips
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) firmly packed brown sugar
- 1/4 tsp kosher salt
- 2/3 cup (150 g; 5 oz) unsalted butter, or as needed
- 1/4 cup (78 g) Lyle’s Golden Syrup*
- 1 tsp baking soda
- Preheat oven to 325°F (163°C). Line two baking sheet pans with parchment paper. In the bowl of your stand mixer or a large bowl, mix the flour, oats, coconut, white chocolate chips, both sugars, and salt together.
- Place the butter and golden syrup in a medium to large saucepan over medium heat and stir until the butter has melted. Add baking soda and stir to combine – watch out, it will fizz up. Remove from the heat. Pour the butter mixture into the flour and mix until just combined. If your dough is too sticky, add more flour, if it is too dry, add more melted butter.
- Roll 2 to 4 tablespoon balls of the dough (about the size of a ping pong ball) and place them 2-inches apart on the prepared sheet pans. I had 6 on a pan. I get the best results if I bake the cookies one pan at a time.
- Bake for 14 to 15 minutes, or until golden. If baking two pans at a time, swap the sheet pans halfway during cooking. Pull out of the oven at 13 minutes for chewier cookies.
- Leave on the baking sheets for 3 to 5 minutes to firm up., then transfer to a wire rack to cool. They will get crunchier as they cool but will get chewy overnight. Continue with remaining dough. Store in an airtight container.
Recipe found at www.theheritagecook.com
Adapted from a recipe by Recipe Tin Eats
* Lyle’s Golden Syrup is an amber colored sweet syrup primarily used for baking in Australia and the UK. It has a caramel-like flavor. The best substitute is 1 tbsp light molasses plus 3 tbsp honey or light corn syrup.
** You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Amount Per Serving: Calories: 105Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 106mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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