Made with protein-rich, healthy fats filled hemp seeds, these paleo Anzac biscuits are as good as the originals minus the grains and dairy. Perfect as a nutritious treat or a snack!
While I’m not a huge cookie eater, I do have a soft spot for Anzac biscuits. Slightly chewy, nutty and almost toffee tasting, the Anzac biscuits are very popular in Australia and New Zealand, and are sometimes called the rolled oat biscuits. They were used for fund raising to support the military back in the day, and are now commercially manufactured and enjoyed as an everyday cookie.
In a traditional recipe, the key ingredients in an Anzac biscuit are rolled oats, flour, sugar, butter, golden syrup, and desiccated coconut (optional). They’re pretty sweet and buttery, and certainly not something to be indulged in on daily basis. I wanted to make a slightly healthier version using paleo friendly ingredients, including hemp seeds, which have a lovely nutty flavour and are full of fibre, plant-based protein and healthy fats. I thought they would work really well in place of oats, and would give the biscuits a lovely texture too.
You only a handful of ingredients and less than 15 minutes in the oven, so these are great to whip up if you’re short on time and need something baked for guests or a party.
I like to use almond flakes for texture and flavour but you can make a nut-free version with pumpkin seeds or sunflower seeds instead. You can also reduce the amount of maple syrup used or replace it with honey or coconut syrup, although I think that the maple syrup will keep the flavour more true to the original.
Do note, they still contain a fair bit of maple syrup (1/4 of a cup for the whole batch) and are a sweet treat, so consume mindfully. Having said that, there are worse things to eat!
Once you’ve mixed the dry and wet ingredients together, make sure to shape the biscuits into small circled and to leave enough space around each cookie on the baking sheet as they will spread out and flatten during baking.
Let the biscuits cool slightly and then store in an air-tight container for up to a week.
Finished product! These were lovely and crunchy on the outside with a slightly soft centre. The flavour was really lovely and quite similar to the real Anzac biscuits but not as sickly sweet. And of course, you get the health benefits of the hemp seeds!
- Preheat the oven to 170 C / 335-338 F.
- Combine the dry ingredients in a mixing bowl: hemp seeds, coconut, almonds and cassava flour.
- Add the melted coconut oil and maple syrup and mix through really well. The mixture should be thick and sticky.
- Line a flat baking sheet with parchment/baking paper and grease with some coconut oil.
- Shape the mixture into small, round biscuits and place on the sheet, allowing some space between each cookie. You can use a spoon and your hands (wetting them in between batches). When baking, the biscuits will spread and flatten, so they need that space around them.
- Place in the oven, middle shelf, for 12 minutes. Keep an eye on them at a 10-minute mark, to make they don’t burn. They should be golden brown. Remove from the oven and allow to cool on the sheet for 5-10 minutes. Store in an air-tight container for up to a week or so (longer in the fridge).
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