Paleo Anzac Biscuits

The humble Anzac biscuit is a long held Anzac Day tradition in Australia. These delicious biscuits were baked and sold to raise funds for the war efforts during World War I. Like all good recipes, they evolve over time and every family seems to have their own version. So when I stumbled across a version of this tasty treat, by Teresa Cutter from The Healthy Chef via Real Food Instinct, that I could actually eat I figured I'd give it a crack. It turns out, they're super easy to make and I like them better than the original. It evens looks like the real thing! Below is my adapted vegan friendly version, using maple syrup as the sweetener.

I'll be enjoying mine this Anzac Day with a hot cuppa in honour of all those who have served our great country.

Lest we forget.


Paleo Anzac Biscuits

A cheeky version of the Anzac Day classic. Gluten and dairy free. Paleo and vegan friendly. Adapted from the recipe by Teresa Cutter of The Healthy Chef.

Prep Time: 5 minutes; Cook Time: 35 minutes


  • 1 cup blanched almond meal

  • 1 cup desiccated coconut

  • 1 cup flaked almonds

  • 1/4 cup maple syrup

  • 2 tablespoons coconut oil

  • 1/2 teaspoon bicarbonate of soda

  • 1 tablespoon filtered water


  1. Preheat oven to 120C and line a baking tray.

  2. Combine dry ingredients in a bowl and set aside.

  3. Combine maple syrup and coconut oil in a small saucepan and heat gently.

  4. Combine bicarb soda and water and add to saucepan. Heat until bubbling and frothy.

  5. Pour in to dry ingredients and mix well. If needed, add a little water to help the mixture stick together.

  6. Roll and press on to your lined baking tray.

  7. Bake for 35 minutes or until the edges are golden.

  8. Cool and enjoy!