Grain Free Nut Free Anzac Biscuits

AIP Anzac Biscuits (Paleo, Nut-Free, Egg-Free)

Jump to recipe

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. It’s been said that these biscuits (‘bikkies’) were sent by women back home to their soldiers abroad, but after a little more research it seems this might not have been the case. Never-the-less these cookies originated around this time, either as a way to feed the soldiers, or as a means of raising money for the tropes. Made with ingredients that would hold together through long-haul shipping and without eggs so they’d store and keep well for many months.

Tigernuts in AIP cookies
Traditionally, the Anzac Biscuit is made from wheat flour, oats and golden syrup. Not the sort of foods you see here on SoleFire Wellness, so I knew I was up for a challenge. But I have been making my own gluten free, grain free, paleo version of Anzac ‘Bikkies’ for years. So, this year I’m taking it up a notch and created a nut-free, AIP-friendly Anzac Biscuit as well!


Click here to PIN this recipe!

If you could smell the aroma that fills the kitchen while these little morsels bake, I guarantee you would beeline it straight to yours to make some yourself. I hope you enjoy these scrumptious nut-free, vegan, AIP Anzac Biscuits.

Emily’s Dietary Scorecard

Gluten Free Dairy Free Tree Nut Free No Sugar (added)
Grain Free Delicious Vegetarian Low Sugars (all forms)
Paleo Nightshade Free Egg Free Low FODMAP

Want more allergen-friendly, healthy recipes like this one? Sign-up to get them emailed straight to your inbox with a FREE SoleFire Membership HERE!

Anzac cookie nut free

Thank you to all our ANZAC soldiers and their families. Lest we forget.

Previous Post Next Post

You Might Also Like


  • Reply Amanda April 20, 2017 at 2:36 pm

    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

    • Reply Emily April 21, 2017 at 7:11 am

      I had so much fun developing these Amanda, let us know how you go Tuesday morning and ENJOY!

  • Reply Carolyn April 21, 2017 at 4:09 pm

    I think you’re in Australia? Where do you buy tigernut flour in Qld?

    • Reply Emily April 21, 2017 at 5:09 pm

      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!

  • Reply Kristen April 22, 2017 at 7:46 pm

    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!

    • Reply Emily April 22, 2017 at 7:54 pm

      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!

  • Reply Amanda April 22, 2017 at 8:01 pm

    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!

    • Reply Emily April 23, 2017 at 1:31 pm

      Thanks for stopping by and letting us know Amanda! I do love an easy-to-make recipe! Enjoy your cookies and Anzac Day :)

  • Reply Joanna April 24, 2017 at 7:37 am

    You bloody legend! Making these babies!

    • Reply Emily April 24, 2017 at 9:29 pm

      I’m pretty sure that being called a ‘bloody legend’ officially makes me an Aussie now ;) Enjoy them Joanna!

  • Reply Catherine April 24, 2017 at 12:20 pm

    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.

    • Reply Emily April 24, 2017 at 9:30 pm

      How special to be able to partake in the cookie devouring with your kids again, Catherine! Thank you for sharing.

  • Reply Laura K. April 25, 2017 at 9:59 pm

    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!!!

    • Reply Emily April 26, 2017 at 6:55 pm

      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!

  • Reply Eileen @ Phoenix Helix April 27, 2017 at 12:27 pm

    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!

    • Reply Emily April 28, 2017 at 8:21 am

      Thanks Eileen. New Zealand is a lovely place isn’t it? And a great intro to Anzacs – these certainly taste like the real deal!

  • Reply Carol September 28, 2017 at 6:45 am

    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.

    • Reply Emily September 29, 2017 at 1:51 pm

      They’re delicious cold and crunchy from the freezer too Carol. Enjoy your bikkies!

  • Reply Kristen March 26, 2018 at 3:44 am

    Looking forward to trying these! Will be purchasing Tigernut flour soon!

    • Reply Emily March 26, 2018 at 6:42 am

      Have fun Kristen, and do come back and let us know how you enjoyed them!

  • Reply Jacinta Keeble April 27, 2018 at 10:51 am

    Yum!! These look so good. Tignut flour is awesome.

    • Reply Emily April 27, 2018 at 5:50 pm

      How good is tigernut flour Jacinta! Yes they’re very moorish :P

  • Reply KIRII JONES May 2, 2018 at 7:35 am

    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!

    • Reply Emily May 2, 2018 at 8:58 am

      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!

  • Reply KIRII May 3, 2018 at 1:25 am

    I made these last night and they were incredible! The best AIP cookies recipe I have tried. Thank you! Thank you!

    • Reply Emily May 4, 2018 at 11:18 am

      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? ;)

  • Reply Annette June 8, 2018 at 9:15 pm

    Hi there
    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.

    • Reply Emily June 11, 2018 at 10:25 am

      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!)

  • Reply Jacinta Keeble February 15, 2019 at 12:04 pm

    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!

    • Reply Emily Pruitt February 15, 2019 at 2:20 pm

      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!

  • Reply Sue December 12, 2019 at 1:36 pm

    I would love this but I cant have any tigernuts as im intolerant? Can I use coconut flour instead?

    • Reply Emily Pruitt December 14, 2019 at 11:52 am

      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 :)

  • Reply Debbie March 15, 2020 at 8:55 am

    I don’t have whole tiger nuts just the flour – would that work? Thanks

    • Reply Emily Pruitt March 15, 2020 at 9:52 am

      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 :)

  • Reply fpwerbicki November 27, 2020 at 7:10 am

    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

    • Reply Emily Pruitt November 27, 2020 at 8:26 pm

      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!

    Leave a Reply to fpwerbicki Cancel Reply