Oat Free Anzac Biscuits

Content by: Penny Benjamin

Penny: ANZAC Biscuits are something that I really love, and identify with as an Australian; each year commemorating those who have fallen in defence of our beloved country. However, I thought I’d change things up this year for something a little different…

I decided to:

  • Use 180 Nutrition Vegan Protein Superfood instead of almond meal/other flours,
  • Keep the desiccated coconut, because it’s DELISH,
  • Swap rolled oats out for flaked almonds
  • HOWEVER I went back to using butter and golden syrup for a more traditional flavour. You can of course use coconut oil instead of butter for vegan/dairy-free. And swap golden syrup for Maple or Honey if you prefer.
  • I also added a little Maca which only adds to the delish caramel flavour.



  1. Preheat a fan-forced oven to 180deg C and line a baking tray with baking paper.
  2. Mix dry ingredients (except baking powder) together in a bowl until well combined.
  3. Mix melted butter and syrup together in a separate, smaller bowl.
  4. In another small bowl or glass, mix 1.5 Tbsp boiling water with the baking powder to combine.
  5. Add all wet ingredients (butter/syrup and baking powder/water) to dry and bring together with a spoon, and ultimately your hands!
  6. Form the mixture into balls then flatten out on a lined baking tray, imprinting the top of each with a fork.
  7. Bake for 10 mins for softer biscuits, or 15 mins for crispy biscuits.
  8. Removing and allow to cool.
  9. Store in an air-tight container in the pantry for a few days before moving to the fridge if not finished!

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Penny Benjamin

Penny Benjamin is passionate about empowering people through education, knowledge and skills to feed themselves and their families healthy, delicious meals with REAL FOOD so they can live happy, healthy lives.

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