It’s been ages since I’ve eaten Anzac biscuits because they are definitely not gluten-free and. I know there are several paleo versions floating around in the interwebs but oats are such an important ingredient in this particular cookie that IMO they don’t deserve to be called Anzac biscuits at all.
Back when I reintroduced oats in my diet to follow the Chinese doctor’s
nagging recommendations, I tried a few brands of gluten-free (by US standards, which are less strict than Australian) and uncontaminated oats. I didn’t have any issues with any of those so I use them regularly. For this recipe I used this brand of Australian uncontaminated oats. To learn more about oats, gluten and contamination click here.
I also bumped up the protein content by adding some whey protein powder and used a relatively low amount of unrefined sweeteners (coconut sugar and maple syrup), hence the name “better Anzacs”. Don’t be fooled though, these are still treats!
Hope you’re having a great Anzac Day!
Better (gluten-free) Anzac biscuits
Yield: about 14 medium chunky cookies
- 1 cup uncontaminated oats
- 1/2 cup plain whey protein isolate
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 1 tsp baking soda
- 75g butter
- 2 tbsp water
- 1 tbsp maple syrup
- Preheat oven to 160°C (fan-forced works best).
- Mix dry ingredients in a bowl.
- Mix wet ingredients in a saucepan and melt on the stove (or place them in a bowl and melt in the microwave).
- Pour wet ingredients over dry and mix well with a wooden spoon or rubber spatula.
- With your hands, make golf-sized balls with the batter, pressing firmly to make sure everything sticks together. Place on a tray lined with wax paper and flatten with your hand.
- Bake for 15-20 minutes depending on your taste (20 minutes will yield darker and crunchier cookies).
- Let cool down and enjoy.