Who did some Anzac baking over the weekend? We did! Anzac Cookies are super easy to swap out processed ingredients to more natural, whole food ingredients. This is the recipe we created/modified from Sarah Wilson’s recipe. They make a super crunchy, toffee-like biscuit.


  • 125 g ghee.
  • 1/4 cup rice malt syrup.
  • 1 teaspoon vanilla extract.
  • pinch sea salt.
  • 1/2 teaspoon bicarbonate of soda.
  • 1 tablespoon boiling water.
  • 1 1/2 cup rolled oats.
  • 3/4 cups desiccated coconut.
  • 1/2 cup gluten-free flour.
  • 1/2 cup coconut sugar
  • 1/2 cup roughly almond flakes.
  • 1/2 teaspoon cinnamon, ground.


1. Preheat oven to 150ºC and line two baking trays with baking paper.

2. In a small saucepan over low heat, melt the ghee, rice malt syrup and vanilla stirring until the mixture starts to bubble. Remove from the heat and add a pinch of salt.

3. Combine the bicarbonate of soda with boiling water together in a small bowl, then add to butter mixture, stirring through until foamy.

4. Combine remaining ingredients in a separate bowl. Pour melted ghee mixture into dry ingredients and combine well.

5. Roll 1 teaspoon of mixture into a ball and place on tray, flattening into a disc. Repeat with remaining mixture, allowing room for spreading. You should have 25 small ANZAC cookies.

6. Place in the middle of the oven and bake for 15 minutes or until golden brown.

7. Allow to cool on trays before transferring to a wire rack. Store in airtight container.