Paleo Anzac Biscuits

This time of year, all around Australia and New Zealand, hundreds and thousands of cookies are being baked. Some love them chewy, and some love them crunchy. They are the humble Anzac biscuit.

It’s thought that because the ingredients did not spoil, Anzac’s cookies were ideal for wives and mothers to mail their soldiers serving. They were also suitable for long trips for naval officers. The Anzac biscuits the Army issued were not like the commercial sugar filled packets for sale today. They were very hard and used as a substitute for bread at times.


Traditionally, they are made with an ingredients list that includes golden syrup, processed flour and oats. All of which are not paleo. So, I decided to make my own paleo version.

Paleo Anzac Biscuits (makes 12-14)

125 gm dates
1.5 cups almond meal
1 tbsp coconut oil
2.5 tbsp maple syrup
1 tsp baking powder
1 cup shredded coconut
1/4 cup almond slivers

Preheat the oven to 175 degrees and line a baking tray with grease proof paper (shiny side up).
Place the dates into the Thermomix and blitz for 10 seconds at speed 8.
Add the almond meal and combine the two ingredients by processing for another 10 seconds/speed 8.
Add the coconut oil, maple syrup, shredded coconut, and baking powder. Mix together for 10 seconds/speed 6.
Add the almond slivers and stir through on reverse/speed 3 for 4 seconds.
Take a heaped tablespoon of the mixture and shape into a ball and press out into a disc shape. Place on the tray and repeat with the rest of the mixture.
Place another sheet of baking paper over the discs and using a rolling-pin, gently flatten out a bit more. Note: if you like your cookies softer, don’t use the rolling-pin.
Place in the oven and cook for 8-10 minutes depending on how soft or crunchy you like them. I bake them 8 minutes for chewy and 9 or 10 for crunchy. Make sure to keep an eye on them though, they can darken quickly.


I wouldn’t describe these as a paleo food. They are certainly an adaption I have made of a sweet treat. My version uses dates and maple syrup as the sweetener, rather than a truck load of sugar and golden syrup. They are not overly sweet either.

My intention was to bake something for my family that they can enjoy and not feel like they are missing out. Give them a try as a healthier option for those crunchy or chewy favourites.

Brooke x


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