I first discovered Anzac biscuits right before my best friend got married. She had this crazy idea of giving these out as her wedding bonbonieres. Sure, it was thematic (she tied the knot over the Anzac long weekend in April 2010), and a biscuit is pretty much the same as the traditional sugared almond bonboniere right?

But boy, was it a production to bake them, sort them, pack them, and loop a pretty ribbon through them.

Our star baker was our good friend Panda (aka Amanda). Who knows how many sheets she baked in the end. All we know is that the boxes of biscuits were ready for the rest of us six to pack and make pretty.

Fast forward to today, I make these regularly as a lunchbox snack. 

This recipe is a take on the classic Anzac biscuit. It is refined sugar-free and made a smidgeon healthier with brown rice syrup and the addition of chia seeds for some protein.

Original recipe sugar-free Anzac biscuit recipe from Sarah Wilson’s I Quit Sugar. Omit the macadamias if they are being eaten in a nut-free zone. 


  • 125g unsalted butter
  • 1/4 cup brown rice syrup (or similar like rice malt syrup)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • pinch of sea salt
  • 1 tbs boiling water
  • 2 cups rolled oats (I add an extra 1/2 cup to replace the macadamias)
  • 3/4 cup desiccated coconut
  • 1/2 cup wholemeal flour
  • 1/2 tsp ground cinnamon
  • 1 tbs chia seeds


1. Preheat oven to 150C (300F) and prep two baking trays with baking paper. 2. Melt the butter, brown rice syrup and vanilla in a small saucepan over low heat. When it bubbles, remove from heat and add your pinch of sea salt.

3. Combine the baking soda and boiling water in a small bowl and mix. Add to butter mixture and stir until it’s foamy. 4. In another medium bowl combine your oats, coconut, flour and chia seeds. Pour your butter mix into the dry ingredients and combine well.

5. Using both hands, roll into small balls about the size of 1 tsp and drop onto your trays, flattening each cookie with a wet fork as you go along. I found that dipping my fingers into some grapeseed oil every so often helped to keep the biscuit mix from sticking to my fingers as I rolled them out. The original recipe produces 25 small biscuits, but I think you can easily get over 30. Mine nearly always produce close to 40 biscuits. 

6. Place your trays into the oven and bake for about 15 minutes or until they are golden brown.

6. Let the biscuits cool on your trays before transferring over to a rack. They store very well in an airtight container for about a week, longer if you keep them in the fridge so they stay crunchy.

The brown rice syrup gives it just a hint of sweetness so you don’t feel that sugar spike. Just make sure you don’t go overboard and eat them in one sitting ok? Save some for the kids!