Coconut & Wattleseed Anzac Biscuits

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Contributed by: The Australian Superfood Co

Serves: 24

Time: Prep: 15 min. Bake: 30 min.

These ANZAC biscuits are a true delight. Unlike most, they are free from refined sugar, wheat and dairy and have the added health benefits of native Wattleseed.

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1 cup organic rolled oats
½ cup organic coconut flour
¾ cup organic shredded coconut

20 macadamia nuts, crushed

2 tbsp Ground Wattleseed
1 tsp bi-carb soda
¼ cup water
¼ cup organic maple syrup
¹⁄₃ cup organic coconut oil
1 tsp vanilla bean paste
½ tsp Celtic sea salt
2 free-range eggs, beaten


  1. Preheat fan-forced oven to 180°C. Line two baking trays with baking paper.
  2. In a large mixing bowl combine oats, coconut flour, shredded coconut, macadamia nuts, Ground Wattleseed and bicarbonate soda. Mix well. 
  3. In a small pot, over a low flame, combine the water, maple syrup, coconut oil, vanilla bean paste and sea salt. Stir to combine and heat for one minute. Set aside.
  4. Add the wet ingredients from the pot and the eggs to the dry ingredients and mix thoroughly.
  5. Form small balls with the Anzac mixture and press firmly between your palms to form a flat cookie shape. Spread out evenly on baking sheets.
  6. Bake in oven for 25-30 minutes or until golden brown.
Dairy Free
Dairy Free
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

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