G’day mate! This post comes to you while my feet are firmly planted on the red soils of Australia. I decided to escape the Canadian winter for a taste of Australian summer so that I could visit my bestie in Sydney. January 26th is Australia day, and I’m stoked to get to don my green and gold to celebrate in true Aussie fashion this year. Imagine a BBQ on the beach, and channelling my inner mermaid while frolicking in the Bondi waves. Also to celebrate, I’m sharing my recipe for healthy, gluten-free, dairy-free Anzac cookies!

Anzac cookies are an Australian traditional treat, dating back to the first world war. The cookies, or biscuits, were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and they kept well during naval transportation. [1]

These cookies are traditionally shared during the ANZAC holiday in April, however, they also pair perfectly with a cup of tea on a chilly winter day.

Traditionally, Anzac cookies are made using rolled oats, flour, sugar, butter (or margarine), golden syrup, baking soda, boiling water, and (optionally) desiccated coconut. I’ve made my own version gluten-free, dairy-free, and refined sugar-free, by making the following swaps:

Flour → gluten-free flour blend

Golden syrup → raw honey

Sugar → coconut sugar

Butter (or margarine) → coconut oil and applesauce

So if you’re looking for an easy to make, healthier cookie, then I encourage you to give these a try! If you do, please let me know how they turn out for you in the comments below!

Gluten-Free & Dairy-Free Anzac Cookies

Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 28 minutes
Servings 16 cookies



  • 1 cup of rolled oats
  • ¾ cup shredded coconut
  • 1 cup all-purpose gluten-free flour
  • 1 cup coconut sugar


  • ¼ cup coconut oil
  • ¼ cup unsweetened applesauce
  • 1 tablespoon raw honey


  • 1 teaspoon baking soda
  • 2 tablespoon boiling water


  1. Mix the oats, gluten-free flour, coconut sugar and coconut together.
  2. In a small saucepan over low heat, melt the raw honey, applesauce and coconut oil together. Mix the baking soda and the boiling water and add to the melted coconut oil, applesauce, and honey.
  3. Add coconut oil mixture to the dry ingredients.
  4. Chill batter in the bowl by putting it in the freezer for 20 minutes, or the refrigerator for 1 hour.
  5. Scoop 1 teaspoon portions into your hand and roll into a ball. Space the balls out on a parchment-lined baking sheet with about 1.5-2 inches between the balls. Do not flatten the balls.
  6. Bake at 350 degrees F (175 degrees C) until golden brown, about 15 minutes. Transfer to wire racks to cool.

Recipe Notes

The outsides of the cookies will likely be crunchy, and the insides will be chewy!