“These are literally the tastiest cookies I’ve ever eaten” – Mr SoleFire (and he eats his fair share of cookies, mind you)
I first posted my recipe for Paleo Anzac Biscuits back in 2010. They are still a crowd pleaser today, and every year my partner makes such proclamations as the one above. If you’re after a nut-free version of these tasty biscuits, get my AIP Anzac Recipe here.
The Anzac Biscuit, known as the wartime biscuit, comes out every year around Anzac Day as a way to honor the Anzac Soldiers of the First World War. It’s been said that these biscuits were sent by women back home to their soldiers abroad. Made without eggs, these biscuits would hold together through shipping and wouldn’t spoil for many months.
This is my gluten-free, grain-free, Paleo take on the traditional Anzac (which were made using wheat flour, oats, shredded coconut and golden syrup). My Paleo Anzac’s are made with nutrient-dense almond flour and flaked almonds instead of grains.
The combination of healthy fats and protein will keep you fueled and full for a long time and the raw honey rounds out the flavor with much more nutrition than golden syrup. Enjoy these healthy, grain-free Anzac Biscuits!
Emily’s Dietary Scorecard
Dairy Protein Free
Tree Nut Free
No Sugar (added)
Low Sugars (all forms)
Paleo Anzac Biscuits
1 cup flaked almonds*
1 cup blanched almond flour, sifted
1 cup shredded/desiccated coconut, unsweetened
1/3 cup ghee, room temp**
1/4 cup honey***
1/2 tsp bicarb soda
Place your flaked almonds, sifted almond flour, and shredded coconut into a bowl and stir to combine.
In a small saucepan, mix the honey and ghee over low heat until melted. Add the bicarb soda and stir until dissolved (mixture looks a bit cloudy, this is normal).
Pour the melted liquid mixture into the dry ingredients and stir together until well-combined.
Place a long piece of baking paper on the counter and scoop 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 lift the biscuits from the baking tray, they will be very soft and need to be left to cool for 10 minutes or longer to firm up a bit. (Nibbling on them while they're cooling is totally justified and expected).
Store in fridge and enjoy with some homemade nut milk!
* Flaked almonds are made from cutting down an almond's horizontal plane, resulting in thin, wide oval chips. (This is different to slivered almonds, which look more like tiny matchsticks from being cut in a more julienne shape). I get my flaked almonds from The Source Bulk Foods.
** Ghee is clarified butter, therefore the milk protein is removed, and this makes ghee easily tolerated by individuals that are dairy intolerant. If you prefer to avoid dairy altogether, replace with the same amount of coconut oil.
*** I use local raw Australian honey. If you have access to raw honey, I highly recommend using it as the flavor is rich and delicious (and nutritious!)
Emily is a health and wellness mentor, writer, and mind-body fitness teacher with extensive experience drawing on multiple body arts and holistic health practices to maximize personal wellness from the inside and out.