We love ANZAC cookies year-round, but I've made them just a little healthier, with a few simple swaps that keep them completely delicious, but slightly better for you! Quick and easy to make, you can whip up a batch of Healthy ANZAC biscuits in under 25 minutes!
Why you're going to love this recipe
Like all ANZAC biscuit recipes, these are a great snack the whole family loves! Here's why:
- quick and easy to make
- sweet and caramelly flavour the whole family loves
- freezer friendly
- great for getting the kids involved
- makes 16 cookies
- no need to roll out dough, these are a quick ball and press cookie recipe
What goes into the recipe
- coconut sugar you can swap this for brown sugar if you prefer, being a brown type of sugar adds caramel flavours
- flaked quinoa not traditional at all, but it adds a really nice nutty flavour to the biscuits. Can be swapped for more oats if you don't have any.
- rice malt syrup can be swapped for the more traditional treacle if you prefer, but the rice malt syrup is a healthier alternative.
How to make this recipe
- Melt the butter and rice malt syrup together in a saucepan until bubbling (images 1 and 2)
- Add the bicarb soda and watch it foam up (image 3)
- Combine all the dry ingredients in a large bowl. (Image 4)
- Add the wet ingredients to the dry ingredients (Image 5)
- Mix well (Image 6)
- Make sure there are no dry patches. (Image 7)
- Grab tablespoonfuls of the mixture and roll into balls. (Image 8)
- Flatten on a tray. (Image 9)
- Bake at 180 degrees for 10-12 minutes. Ten for chewy, 12 for crunchy. (Image 10)
Expert Tips and FAQs
Get the kids involved to make these cookies, they will have loads of fun, and it's such an easy recipe that they can enjoy making them.
No, they are an updated version. Traditionally they do not contain quinoa or rice malt syrup, but in the interests of making them healthier, I have adjusted the recipe.
Up to 5 days. If you don't live in a humid climate you can store them on the bench in an airtight container.
Yes! Because they freeze really well, they are great for adding to the lunchbox. Making a double batch is great too, because then you will always have some!
Well. Cook them for the minimum time, whip them out, allow to cool for a few minutes then transfer to a rack and they will stay chewy. Cook for 10-12 minutes if you prefer them harder, allow to cool completely on the tray and they will be hard. It's personal preference.
I haven't tried it, but I think they would work quite well with coconut oil.
More ANZAC recipes
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Healthy ANZAC Biscuits
- ½ cup of oats
- ½ cup of flaked quinoa
- 1 cup flour
- ⅔ cup coconut sugar
- ⅔ cup dessicated coconut
- 125 grams of butter
- 2 tbsps rice malt syrup
- ½ ts bicarb soda
- Preheat oven to 180 degrees celsius. (355F)
- Over medium heat melt the butter and rice malt syrup in a sauce pan with 3 tbsps of cold water.
- When melted stir in the bicarb.
- Add the wet ingredients to all the dry ingredients and mix well.
- Take tbsps of the mixture and roll into balls.
- Flatten slightly on lined trays.
- Bake for 8-10 minutes or until starting to golden.
- Cool on the tray for 3 minutes.
- Cool on a wire rack until crispy.
Lest we forget.