First things first, if you’re American like myself, then you know the word ‘biscuit’ as a savory muffin that you eat with butter or gravy.
Here in Australia however, ‘biscuit’ is defined by the British definition, meaning a sweet cookie.
Every year, Anzac Day falls on April 25th, and these biscuits are the traditional cookie served to remember the brave soldiers that landed on Gallipoli this day back in 1915 during the First World War.
Traditionally, the Anzac Biscuit is made using wheat flour, oats and golden syrup.
But since I avoid gluten (which can be found in wheat and oats) as well as foods high in added sugar (because both make me feel pretty crummy), I set out to make a version of the cookie that myself and everyone else could enjoy.
And that’s how my gluten-free Paleo Anzac Biscuit came about back in 2010.
This year I wanted to go a step further and create an Anzac for all my friends who are vegan, or allergic to nuts, or follow an AIP-style of eating.
And so, the AIP Anzac was born.
You wouldn’t even know it’s ‘healthy’ folks, it is quite reminiscent of the original.
If you could smell the aroma that fills the kitchen while these little morsels bake, you’d probably beeline it straight to yours to make some for yourself.
I hope you enjoy these scrumptious nut-free, vegan, AIP Anzac Biscuits.
AIP ANZAC BISCUITS
- 1 cup tigernut flour, sifted
- 1/2 cup sliced/diced tigernuts*
- 1 cup (fine) shredded/desiccated coconut, unsweetened
- 1/2 cup (large) coconut flakes, unsweetened
- 1/2 cup coconut oil
- 1/4 cup + 1 tablespoon honey**
- 1/2 tsp bicarb soda
- Sift your tigernut flour into a large bowl and add the diced/sliced tigernuts, shredded coconut and coconut flakes into bowl and stir to combine.
- In a small saucepan, pour in the honey and coconut oil and heat on low, until melted. Add the bicarb soda and stir until dissolved (mixture looks a bit cloudy, this is normal).
- Pour the melted liquid mixture into dry ingredients, and stir together until well-combined.
- Place a long piece of baking paper on the counter and scoop the mixture onto paper. Roll or knead into a ‘log’ shape, about 1 foot long, and place into the freezer until solid, about 30 minutes.
- Preheat your oven to 160ºC/320ºF and line 2 baking trays with baking paper.
- Once the ‘log’ is solid, using a kitchen knife, slice into rounds about 1cm thick and place them 2cm apart on the baking trays.
- Bake for 10-12 minutes or until golden brown. Remove from oven but do not remove from the baking tray, they will be very soft and need to be left to cool for 10 minutes or longer to harden. (Nibbling on them while they’re cooling is totally justified and to be expected!)
- Store in fridge and enjoy served with homemade coconut milk.
© 2017 Emily Pruitt – SoleFire
* You can either purchase pre-diced tigernuts, or slice whole, peeled, tigernuts yourself. I have experimented with both varieties and found the mouthfeel of the tigernuts that I sliced myself to be more similar to that of traditional oats used in an Anzac, but both will work well in this recipe.
** I used local raw Australian honey. I recommend using raw honey if possible for both its nutritional benefits, deep flavor (mimicking golden syrup), as well as yielding the most consistent result in this recipe.
Thank you to all our ANZAC soldiers and their families. Lest we forget.
You beauty! I do miss my Anzac biscuits and have never found one close. Hadn’t thought of tigernut flour. Good job I stocked up when i got back. Now I can have an Anzac as I watch the sunrise on Tuesday
I had so much fun developing these Amanda, let us know how you go Tuesday morning and ENJOY!
I think you’re in Australia? Where do you buy tigernut flour in Qld?
Hi Carolyn, I sure am in Australia :) If you hover over the word ‘Tigernut Flour’ in my recipe, I have linked the brand I like. They ship Australia wide. Enjoy the bikkies!
Thank you!!! I am over 2 years into AIP, with some reintros (finally!) and only today I was thinking how much I’d like to eat an Anzac biscuit! I’ve been using tiger nuts heaps and I LOVE them. Plus, I have some in the pantry so I can make these tomorrow! Woohoo!
Woohoo! Thanks for this great message Kristen. I am so glad you will get to enjoy Anzacs again! Let me know how it goes, everyone is loving them so far. Have fun in the kitchen tomorrow!
Yum! Made these biscuits earlier. Mine were a little thicker because I left them in the freezer for a bit too long, but they are still delicious. Will be a new favourite and they are so easy to make. Thanks for a great recipe!
Thanks for stopping by and letting us know Amanda! I do love an easy-to-make recipe! Enjoy your cookies and Anzac Day :)
You bloody legend! Making these babies!
I’m pretty sure that being called a ‘bloody legend’ officially makes me an Aussie now ;) Enjoy them Joanna!
These were EVERYTHING. I have been AIP for 3 years and this was the first cookie recipe that has been a total success, actually resembling a “real” Anzac in both taste and texture! And best of all my kids loved them. Now I can eat Anzacs with them again this year! Making another batch tomorrow.
How special to be able to partake in the cookie devouring with your kids again, Catherine! Thank you for sharing.
I have been AIP for about a year now and have done a good amount of baking. Let me say these cookies are WONDERFUL!! This is the first recipe I have tried that actually looks, bakes, tastes, and “behaves” like a real cookie. Well done!!!
Thank you for your enthusiasm Laura! That is a lovely compliment. I am happy to have helped make your Anzac Day special. Stay tuned for more recipes, I am always coming up with new tasty dishes to share. You can sign up for my email updates and every new recipe gets sent straight to your inbox, so you don’t miss out on any of the yum-ness!
We fell in love with these during our 2 months in New Zealand. That was 20 years ago now, but still one of the best times of my life. How cool to have an AIP variation!
Thanks Eileen. New Zealand is a lovely place isn’t it? And a great intro to Anzacs – these certainly taste like the real deal!
Delicious! Thanks, definitely one of the best AIP friendly treats I’ve had so far. I’ll be making these, but will need to freeze to (hopefully, ha ha) keep me from eating too many at once.
They’re delicious cold and crunchy from the freezer too Carol. Enjoy your bikkies!
Looking forward to trying these! Will be purchasing Tigernut flour soon!
Have fun Kristen, and do come back and let us know how you enjoyed them!
Yum!! These look so good. Tignut flour is awesome.
How good is tigernut flour Jacinta! Yes they’re very moorish :P
I’m from the U.S. and I’m not exactly sure what bicarb soda is. Baking Soda maybe? These look incredible and I can’t wait to try them!
Hey Kirii! Yes, bicarb and baking soda are the same thing. I’m American as well and don’t know which language I speak anymore since I use both Aus and American terms/phrases interchangeably :) Hope you love the cookies!
I made these last night and they were incredible! The best AIP cookies recipe I have tried. Thank you! Thank you!
Kirii, thanks so much for letting us know how much you enjoyed the recipe. That is such a lovely compliment, thank you. Who says Anzacs can only be enjoyed once a year? ;)
These are great and even my family loved them. I didn’t have whole tigernnuts so I used sunflower seeds and butter instead of coconut oil. Will definitely make these again. Thank you.
That’s fantastic Annette, I’m so glad they were a hit with the whole family. Thanks for letting us know that the recipe still worked great with those substitutions as well. I have another recipe version for Anzac’s that doesn’t require tigernuts which you can view here (it’s equally as delicious!) https://solefirewellness.com/food/recipes/paleo-anzac-biscuits
These biscuits are so delicious! It was love at first bite – they taste so much like traditional anzac biscuits.
I made these in my Thermomix. I melted the coconut oil & honey 50 degrees/ Speed 2/ 2 minutes and mixed the other ingredients together using the kneading function – so easy!
Thanks for your lovely feedback Jacinta. That’s great to hear they work in the Thermomix – what a handy tool. I saw your pics of the biscuits on Instagram too, what lucky kids you have!
I would love this but I cant have any tigernuts as im intolerant? Can I use coconut flour instead?
Hi Sue! I haven’t tried swapping out the tigernut flour for coconut flour, so I’m not sure how it would perform, but I think it may work.
However, the diced/sliced tigernuts that are also in this recipe are there to mimic oats (which are used in the traditional Anzac recipe) so you’d need to replace those as well and I don’t know how that would go.
You could try replacing those with large coconut flakes but they won’t have the same mouthfeel/chew factor that tigernuts do and I’m not sure if they’d hold together as well (given no egg or gluten in this recipe).
If you’re not AIP, I’d replace the tigernut flour with almond flour and the diced/sliced tigernuts for flaked almonds – this I have tried and know works well.
If you do some experimenting please return back to this comment and let us know how it went! I’m sure there are others who would like to know as well :)
I don’t have whole tiger nuts just the flour – would that work? Thanks
Hi Debbie! I haven’t tried it without, so I can’t say for sure. I think they would still taste good, but they may be a softer cookie, not sure how well it would hold together. The purpose of the diced whole tigernuts is to add some structure and that fun ‘chew-factor’ you’d get from the oats in a traditional Anzac. You could try replacing the diced tigernuts with another 1/2 cup of large coconut flakes so ingredients looked like this:
1 cup tigernut flour, sifted
1 cup (fine) shredded/desiccated coconut, unsweetened
1 cup (large) coconut flakes, unsweetened
1/2 cup coconut oil
1/4 cup + 1 tablespoon honey**
1/2 tsp bicarb soda
I haven’t tried this, but I think it will hold the texture/structure of the biscuit better than if you used extra tigernut flour.
If your scroll through the comments here, some readers have tried different substitutions.
If you can have sunflower seeds, reader Annette commented that she replaced the tigernuts with them and it worked well (sunflower seeds are not elimination phase friendly though if you are following strict AIP).
Whatever you try, please come back to this comment and let us know what worked! We get lots of substitution questions so it’s really great to share your experience with others. Enjoy :)
THANK YOU for your diligence in perfecting this recipe! These are the only AIP cookie that actually tastes good. The recipe is very adaptable to variations…. my kids love the double pumpkin spice with raisins and the grandchildren love them with carob chips. I can hardly wait to be able to reintroduce cacao powder….would love to drizzle strands of cacao powder melted with coconut butter over top of the cookie. I think you saved my sanity. God bless you, and no, we will NEVER forget
What wonderful feedback, Fpwerbicki! All of your variations sound DIVINE and yes, they do taste great with a drizzle of coconut butter or cacao… so good. I’m so glad these have helped saved your sanity and thanks so much for sharing! Keep enjoying the recipes!