+ the healthy chef recipes +

Healthy Anzac Biscuits

Anzac Biscuits are probably one of the most delicious biscuits you could ever eat.  This recipe is from my new cookbook Healthy Baking. I love mine packed full of rolled oats and coconut, then scent them with a little vanilla and honey. I have designed many recipes for Anzac Biscuits, but the ones below have to be my ultimate favourite. For those who would love my Gluten Free + Paleo Anzac Biscuits they are featured exclusively in my Healthy Chef Recipe App and Healthy Baking Cookbook.

What’s great about them

Oats are a great source of soluble fibre that will fill you up, so you feel fuller for longer. According to studies, the beta-glucan fibre found in oats can help regulate your appetite for up to 4 hours as well as help lower cholesterol. I’ve also used macadamia nut oil in my recipes which works as an anti-inflammatory and give them a wonderful mellow flavour. I love to serve my biscuits with a glass of icy cold macadamia nut milk made with Healthy Chef Ginger Snap Chai Tea.

+ ingredients & methods +

ingredients (Makes 20 small biscuits)

1 ½ cups (175 g / 6 oz) organic rolled oats or rolled barley
½ cup (40 g / 1 ½ oz) organic desiccated  coconut
½ cup (60 g / 2 ¼ oz) flaked or chopped almonds
3 tablespoons  (1/4 cup / 2 fl oz) macadamia nut oil, extra virgin olive oil or melted butter
3 tablespoons raw honey or organic maple syrup
1 teaspoon vanilla extract
¼ teaspoon baking soda
1 tablespoon water – to mix


  1. Preheat your oven to 160 C – fan forced.
  2. Combine oats, coconut and almonds into a food processor or Vitamix.
  3. Add oil, honey, baking soda and vanilla.
  4. Mix well for about 10 – 15 seconds or until just combined.
  5. Add the water and process again. The addition of water will help the biscuit mixture stick together if it hasn’t done so already. It’s a good idea to complete the mixing process by hand so there is still some oatmeal structure to the biscuit.
  6. Form into 20 small biscuits and place onto a baking sheet lined with baking paper.
  7. Flatten down with enough room around each biscuit.
  8. Bake for 30 minutes or until golden brown.
  9. Cool completely before eating and enjoy.


+ notes & inspiration +

I use a food processor to combine mine, but you can also just throw the dry ingredients into a bowl and mix well with your hands until a biscuit dough is formed and it starts to stick together when pressed. The more you work the oats, the more they’ll stick together.

Store in an airtight container for 5 days.
Serve with icy cold macadamia nut milk blended with Ginger Snap Chai Tea

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