Anzac Cookies

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2 star Avg. rating 2 from 135 votes.

Recipe Information

Recipe Created By: Beth (and Dave)


1 cup rolled oats
1 cup sugar
1 cup coconut (optional)
1 cup flour
1/2 cup oil
1 Tbsp corn syrup
3 Tbsp water
2 tsp baking soda
nuts (optional)


Mix dry ingredients. Heat oil, syrup, and water to boiling. Add baking soda to liquid and quickly add to dry ingredients. Add nuts if used. Mix well.

Place by teaspoonfuls on cookie sheet allowing plenty of room for spreading. Bake 12 – 18 min at 325 F.


ANZAC’s (stands for Australia/New Zealand Army Corps) was first used on the battlefields when nothing was available.

When you add the baking soda, do it quickly. The soda causes a bubbling reaction reminding you of a school science experiment).

I also spread this into a bar cookie. I also use all oat flour if I want a smoother texture (teething cookie). I have also used all wheat flour for a lighter/whiter cookie. I have even added a little extra flour and rolled them out as a cut out cookie.


To make wheat free, replace wheat flour with oat or rice flour. Oat flour works great, rice only so-so.

To make corn free you can use honey for the corn syrup, although the author does not prefer the taste.

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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