Wheat Free Dairy Free ANZAC Biscuits crunchy, golden-edged biscuits with chewy centres made using oats, rice flour, and golden syrup.
Once a year I like to whip up a batch of wheat free dairy free ANZAC biscuits - around/on ANZAC Day which is always on the 25th of April . They have those caramelised buttery coconut notes and come together in about 20 minutes using simple pantry ingredients.
ANZAC biscuits are a well-loved Australian and New Zealand classic, traditionally made with ingredients that store well and travel easily. While recipes have evolved over time, the essence remains the same, simple, comforting, and full of flavour.
If you enjoy dunking bickies into a cuppa, you might also like my choc chip oat cookies or these oatmeal cookies.
What Are ANZAC Biscuits?
I remember first learning about and baking ANZAC biscuits in primary school (decades ago!) for ANZAC Day, one of the most important days on the Australian and New Zealand calendar, observed on 25 April each year. It honours those who served during the Gallipoli campaign and in all wars. Lest we forget.
ANZAC biscuits originated during World War I as a shelf-stable treat sent from Australia and New Zealand to soldiers serving abroad. Made without eggs, which were scarce and prone to spoiling, golden syrup was used as a binder to help them keep for longer journeys at sea. While early versions were much harder and more basic, the sweet oat-based biscuit we know today became associated with the ANZAC name after the 1915 Gallipoli campaign and later featured in home-front fundraising efforts. You can read more about the ANZAC Biscuit origins here.
ANZAC stands for Australian and New Zealand Army Corps, the soldiers who served in the Gallipoli campaign in 1915.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
This version is made without wheat or dairy, using mostly pantry staples that still give you that classic ANZAC texture and flavour.
- Rice flour replaces wheat flour. It has a neutral flavour and lets the caramel and coconut notes shine
- Wheat free rolled oats add texture, do not substitute with quick oats as the result will differ
- Desiccated coconut brings a subtle sweetness and chew
- Raw sugar gives that deep, caramel flavour
- Golden syrup is key for the signature butterscotch taste
- Dairy-free butter adds richness
- Bicarbonate soda helps the biscuits spread and develop texture
Bring the Dough Together and Shape the Biscuits
Here's a quick step-by-step visual guide for how to make these ANZAC biscuits, the full set of instructions are found in the below recipe card.
- Combine the dry ingredients
- Melt the dairy free butter and activate the bicarbonate soda
- Mix into a crumbly dough
- Roll and gently flatten the biscuits
Janelle's Tips
- Do not move the biscuits while hot, they are soft straight out of the oven and will firm up as they cool
- Slightly flatten the dough balls for even baking and that classic shape
- For a chewier centre, avoid overbaking
Storage
- Store in an airtight container in the pantry for up to 2 weeks
Wire Rack
To help the cookies cool faster, more evenly, and stay crisp.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Wheat Free Dairy Free ANZAC Biscuits
Ingredients
- 1 cup Rice Flour
- ½ cup Desiccated Coconut
- 1 cup Raw Sugar
- 1 cup Rolled oats wheat free
- 125 grams Dairy free butter
- 2 tablespoon Golden syrup
- ¾ teaspoon Bicarbonate soda
- 2 tablespoons Boiling water
Instructions
- Preheat the oven to a low 175ºC (347ºF).
- In a mixing bowl, combine wheat free oats, rice flour, raw sugar and desiccated coconut.
- In a small saucepan over low-medium heat, melt the dairy-free butter with the golden syrup, stirring until smooth. Remove from heat.In a separate small bowl, mix the bicarbonate soda with the boiling water. It will foam immediately. Stir this into the melted butter mixture.
- Pour the wet mixture into the dry ingredients and stir until a crumbly dough forms and comes together when pressed.
- Roll tablespoon-sized portions into balls and place them on the paper lined baking tray, leaving space between each for spreading.Bake for 12 minutes, or until golden.Let the biscuits cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.
Karyn Seglin
What is golden syrup?
Janelle Hama
Golden syrup is a thick inverted sugarcane syrup that is golden in color and is caramely in flavor. Here's where you can get golden syrup from in the US and in AUS.
J Anderson
Perfect. Thank you! I’m
From Australia and I cook these regularly but needed to make them dairy and gluten free and they turned out so well. Thanks again!
Janelle Hama
My pleasure 🙂 Thank you for baking these
Eden
I was curious to try this anzac biscuit, we don't have anything like this where I am from. Wow they are amazing!
Hannah
These are perfect to enjoy with tea! I love that it doesn't require too many ingredients either.
Snezana
I've never heard of Anzac biscuits but I'm intrigued! Made them, they delicious and I love that they're gluten free! Will make them again