You can’t beat an Anzac biscuit – I like crispy but hubby likes chewy – what a dilemma. Did you know if you just remove some earlier they will become the chewy ones and the ones you cook a little longer will crisp up? Everyone’s happy now!

I adore this healthy version that is still super easy to make and very tasty.


50g butter
50g coconut oil, melted
¼ cup rice malt syrup
1 tsp bicarbonate of soda
1 cup almond meal
½ cup desiccated coconut
1 cup quinoa flakes (or oats)
¼ cup sesame seeds
1 tsp ground cinnamon
1 tsp vanilla essence

Optional extras

1 tbsp sultanas
1 tbsp cacao nibs


1. Pre-heat the oven to 180℃ and line a large baking tray with baking paper.
2. In a large saucepan, melt the rice malt syrup, coconut oil and butter over low heat, stirring regularly.
3. Remove from heat and add bicarbonate of soda. Mix well.
4. Add the rest of the ingredients to the saucepan, and mix until well combined.
5. Roll the mixture into golf ball sized blobs and place on tray (well spaced as they do grow!). Flatten slightly with the back of a wet fork.
6. Cook for 10-20 minutes or until golden and cooked through. The longer you bake, the crispier they become so if you prefer a chewier version remove closer to the 10 minute mark.
7. Cool on the tray (they will harden as they cool).

I hope you enjoy this recipe and have a wonderful Anzac Day.

Kasey Boorman

Bachelor of Health Science (Nutrition)


Kasey is available for Nutrition consultations at ProMed Clinic. Contact us here to find out more.

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