Anzac cookie recipe

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These Anzac cookies They are a little healthier with the addition of a little white whole wheat flour. This month, I joined the Secret Recipe Club, created by Amanda from Amanda’s Cookin ‘. This month there are over 40 food bloggers participating in the Secret Recipe Club. The idea behind this club is to give bloggers a chance to try each other's recipes without the other bloggers knowing until everyone posts their results. I love having the excuse to try other people's recipes, so I couldn't wait to see who was assigned to me… I was so excited to hear that I got Katrina from Baking And Boys! whom I recently met through the blogosphere.

Interestingly, Katrina also has four children (or maybe Amanda paired me with Katrina knowing this!) So I knew I could connect to her instantly (e.g. noise level, fighting, clutter, and searching) clothing Dirty, and the whole kitchen from morning until night to fill always hungry bellies!). As you can guess from Katrina's blog name, she bakes a lot. There are plenty of cookie and muffin recipes, as well as some savory dishes. I decided to try Katrina's Anzac Cookie (Crisp Oatmeal Cookie) recipe.

Anzac Biscuits are named for the cookies that were shipped from Australia and New Zealand to Anzac soldiers ("Australian and New Zealand Army Corps") worldwide during World War I. The wives made these sturdy cookies for their soldier husbands who went abroad using ingredients that were not easily spoiled. These Anzac cookies looked like a cookie simple enough to make, plus I love coconut, so it seemed like the perfect recipe to try. I have to admit that at first, I tried to make these gluten / dairy free cookies. Although the results of my gluten / dairy free experiments produced a spectacular cookie, they were not at all like Katrina's Anzac cookies (Stay tuned, I will be posting this gluten / dairy free recipe soon!). I went back to Katrina's original recipe, this time making just a few adjustments to make them a bit healthier, but sticking to similar ingredients: substituting whole wheat white flour for white flour (which Katrina mentioned she might try next time), juice Organic evaporated cane sugar and unsweetened coconut for sweetened coconut (Katrina also mentioned that she might try this). With the exception of changing these few ingredients, I followed the recipe as-is. I was a little embarrassed after making two previous batches of gluten-free / dairy-free cookies that didn't look like Anzac cookies at all, so I didn't want to mess with the recipe anymore. Although the cookie dough seemed dry, I continued to form and bake my first cookie sheet. Not surprisingly, this batch of cookies has crumbled, almost like the consistency of butter cookies, not as well-formed as Katrina's.

Not enough moisture for a crumbly sweet bun like a cookie, still delicious!

For the second sheet of Anzac Cookies, I added a little water, enough to bind the ingredients together. I baked the cookies for 8 minutes until they were lightly browned, although Katrina baked her cookies for 16 minutes. This batch came out perfectly (ugh!). Temperatures vary from oven to oven, and I changed some ingredients, so perhaps this explains the dryness of my dough (in my first batch of cookies) and the reduced baking time. Although I had a few mishaps when I tried to modify this recipe, the end result was worth it!

Like Katrina, I have a house full of children; however, I am more of a cook than a -, which is probably a good thing; otherwise you would be eating all test cookies. Congratulations to Katrina!

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From Katrina’s Baking and Boys! with a few adaptations I made these cookies a bit healthier using whole wheat white flour, organic evaporated cane sugar, and unsweetened coconut (these cookies are pretty sweet!).

Anzac cookies


  • 1 cup old fashioned oatmeal
  • 1 cup white whole wheat flour
  • 1 cup of sugar
  • 3/4 cup sugar
  • 3/4 cup unsweetened coconut flakes
  • 1/2 cup Earth Balance butter stick
  • 2 tablespoons of maple syrup
  • 1/2 teaspoon of baking soda
  • 1 tablespoon of boiling water
  • 1-2 tablespoons water to bond cookie dough if crumbles too much


  1. Preheat the oven to 350 degrees. Combine oatmeal, flour, sugar and coconut. Set aside.

    Combine butter and syrup and melt in microwave. Set aside.

    Mix baking soda and water and add to the butter mixture.

    Mix with the oat mixture.

    Add more water if necessary to join the cookie dough.

    Place tablespoons of dough on parchment-lined baking sheets about 2 inches apart.

    Bake about 7-8 minutes or until lightly browned.


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