Ultimate gluten-free Anzac biscuits recipe

Crispy on the outside with a soft, chewy centre. These gluten-free Anzac biscuits are the last recipe you’ll ever make.

Indulge in the rich, buttery goodness of Anzac biscuits with this gluten-free twist on the classic Aussie cookie.

This recipe swaps traditional oats and flour for gluten-free alternatives and adds macadamia nuts for an irresistible crunch.

These gluten-free Anzac biscuits with macadamias are sure to satisfy your sweet cravings while celebrating the spirit of Anzac Day.

Gluten-free Anzac biscuits with macadamias


1 cup wheat-free rolled oats

1 cup gluten-free plain flour

½ cup desiccated coconut

2/3 cup brown sugar

150g unsalted butter

3 tbsp golden syrup

1 tsp bicarbonate soda

½ cup macadamia nuts, roughly chopped

Makes 12 biscuits


Step 1.

Preheat oven to 160C. Line two large baking trays with baking paper.

Step 2. 

In a large bowl, mix together the oats, flour, coconut and sugar.

Step 3. 

Place the butter and golden syrup in a small saucepan over medium heat and cook, stirring, until the butter has melted. Remove from heat and stir through bicarb soda, the mixture will bubble up.

Step 4. 

Pour butter into flour mixture and stir until well combined, then stir through macadamia nuts.

Step 5.

Roll tablespoonfuls of mixture into balls and place on lined trays, allowing at least a few centimetres between each ball. If the mixture is too crumbly, add a little extra melted butter.

Step 6.

Flatten balls slightly and bake for 10-12 minutes or until biscuits are golden brown. Remove from oven and allow to cool on trays for 5-10 minutes before transferring to a wire rack to cool completely.

Store in an airtight container for up to a week.