ANZAC BISCUITS WITH A TWIST by allergy cooking my way


Dairy Free

Gluten & Grain Free

Egg Free

Low Disaccharide

These are so close to the real thing, but NO OATS!!!

Have to be tried to be believed.

Definitely one of my favourites.

Makes: 12-15 cookies

Prep time: 5 mins

Cooking time: 15 mins


  • 1 cup ground almonds
  • 1/4 cup honey
  • 4 tbsp coconut oil
  • 1/2 tsp baking soda
  • 1 tbsp water
  • 75g coconut flakes
  • 70 g shredded coconut
  • 1/4 tsp salt


  • Preheat oven to 160°C.
  • Place honey and coconut oil into pan and bring to the boil.
  • Add baking soda and water and stir in.
  • Add flaked coconut, shredded coconut, ground almonds and salt and stir until combined.
  • Place spoonfuls onto lined baking tray and press with a fork to flatten.
  • Large spoons will give about 12 biscuits, whereas teaspoons make about 20.
  • Cook in oven for 10-12 mins for small ones, 12-15 mins for larger ones until golden.
  • These will harden more when cool, so be careful not to cook too long.
  • Cool on wire cake rack.
  • These freeze well.



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