Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits}

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Chewy Anzac Biscuits (Oatmeal Coconut Cookies) — The flavors of coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit!

Chewy Anzac Biscuits (Oatmeal Coconut Cookies) — The flavors of coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit!

What Are Anzac Biscuits? 

Last week I was at a potluck lunch at my daughter’s school and someone brought in Anzac biscuits. They were soft, chewy, full of oats and coconut, and I knew I had to recreate them.

I’d been wanting to make them for years, but tasting them gave me the nudge I needed. More like a huge push to research recipes and come up with something. That night. I wasn’t going to bed until I recreated them.

“An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.”

It’s been suggested that the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily, and the biscuits kept well during slow, long naval transport.

Chewy Anzac Biscuits (Oatmeal Coconut Cookies) — The flavors of coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit!

There’s no egg in the cookies and while there is a stick of butter, I have a feeling you could successfully keep them vegan by using a vegan butter substitute.

While I love the lineup of ingredients — brown sugar, oats, and coconut — I had previously read that the cookies were crunchy and crispy, adjectives that don’t belong in my cookies. However, the cookies I tried were soft and chewy, sealing the deal to make them.

I ran into the man who brought the cookies to the potluck, and he told me he used Bill Granger’s recipe, a Sydney chef and cookbook author. I found the recipe online, but I had already made these cookies by the time I ran into him and googled the recipe.

Chewy Anzac Biscuits (Oatmeal Coconut Cookies) — The flavors of coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit!

This is a small batch recipe, making only about 15 cookies, and I needed enough to actually bake with.

The abundance of texture from the oats and coconut is so my thing. Along with the flavors from the honey, maple syrup, and the butter and brown sugar that caramelize while baking, these sweet cookies have layers of rich flavors that just won’t quit.

I’m so glad I went to that potluck because this is a bucket list cookie I’ve had on my mental to-make list for years, and now happily can check it off.

Chewy Anzac Biscuits (Oatmeal Coconut Cookies) — The flavors of coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit!

What’s in the Anzac Biscuits? 

To make these chewy oatmeal coconut cookies, you’ll need: 

  • Unsalted butter
  • Brown sugar
  • Honey
  • Maple syrup
  • All-purpose flour
  • Old-fashioned oats
  • Sweetened shredded coconut
  • Salt
  • Boiling water
  • Baking soda

Chewy Anzac Biscuits (Oatmeal Coconut Cookies) — The flavors of coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit!

How to Make Anzac Biscuits

You don’t need a mixer for the recipe and instead just stir the dough together. Begin by melting 1 stick of butter in the microwave, stir in brown sugar, oats, coconut, honey and maple syrup.

Most online recipes call for golden syrup. It’s very rare to find it in U.S. grocery stores, and it’s an online order. I refuse to ask my readers to order an ingredient online that you need 2 tablespoons of, so I substituted with a blend of honey and maple syrup.

I used more liquid sweetener volume than most recipes which call, usually 1 to 2 tablespoons. I used 4 tablespoons because I didn’t want the batter to be dry.

Chewy Anzac Biscuits (Oatmeal Coconut Cookies) — The flavors of coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit!

After stirring in flour and baking soda, the batter will look something like a streusel topping. Fluffy and loose, but when squeezed together, compacts to form a dough.

To help squeeze and compact the dough into mounds, I used my cookie scoop. Then I chilled the dough mounds overnight before baking.

Traditional Anzac cookies are usually very flat and thin, but I don’t prefer overly flat cookies, so I chilled the dough because cold dough spreads less, plus it gives the flavors a chance to marry.

I baked my cookies for 9 minutes and the edges were just starting to brown, while the centers remain soft and tender. The cookies are exceedingly moist, very soft and very chewy.

Chewy Anzac Biscuits (Oatmeal Coconut Cookies) — The flavors of coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit!

Can I Use Unsweetened Coconut Flakes? 

I used sweetened, shredded coconut. I know I’ll be asked about using unsweetened coconut, and while the recipe will work, I don’t know how the cookies will taste.

Can I Use Instant Oats? 

I used old-fashioned whole rolled oats, not quick cook or instant. Don’t use quick cook because they function more like a coarse flour, and will absorb too much moisture from the dough, rendering it dry and crumbly. Plus, I love the texture of big oats, not pulverized pieces.

Chewy Anzac Biscuits (Oatmeal Coconut Cookies) — The flavors of coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit!

Tips for Making Anzac Cookies

These oatmeal coconut cookies are a touch greasy or oily, but I don’t view that as a bad thing. I view that as a buttery-goodness-with-no-where-to-go-but-to-the-surface thing.

If you prefer drier, firmer cookies, reduce the liquid sweeteners to 1 tablespoon each of honey and maple syrup, and bake for an additional minute or two.

Note that this recipe calls for pure maple syrup, NOT pancake syrup (which is basically just flavored corn syrup). 

Chewy Anzac Biscuits (Oatmeal Coconut Cookies) — The flavors of coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit!

Chewy Anzac Biscuits (Oatmeal Coconut Cookies) — The flavors of coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit!

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Yield: 15

Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits}

Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits}

The flavors of coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit!

Prep Time 10 minutes
Cook Time 9 minutes
Chill Time 3 hours
Total Time 3 hours 19 minutes

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 cup light brown sugar, packed
  • 2 tablespoons honey (golden syrup may be substituted)
  • 2 tablespoons maple syrup (golden syrup may be substituted)
  • 1 cup all-purpose flour
  • 1 cup old-fashioned whole rolled oats (not instant or quick cook)
  • heaping 3/4 cup sweetened shredded coconut
  • pinch salt, optional and to taste
  • 2 tablespoons boiling water
  • 1 teaspoon baking soda

Instructions

  1. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  2. Add the brown sugar, honey, maple, and stir to combine. (If you prefer drier cookies, reduce honey and maple to 1 tablespoon each)
  3. Add the flour, oats, coconut, optional salt, and stir to combine; set aside.
  4. In a small microwave-safe bowl, add the water and heat on high power to boil, about 1 minute.
  5. Slowly and very carefully add the baking soda to the water. Use caution because it will bubble up vigorously. Stir to dissolve the baking soda.
  6. Pour water-baking soda mixture over dough and stir to combine. Dough will look like streusel topping. Fluffy and loose, but when squeezed together, compacts to form a dough.
  7. Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds about halfway with your palm, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter, and these cookies are already prone to spreading and baking flat.
  8. Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  9. Bake for about 9 minutes, or until edges have set and will be just beginning to brown (the coconut in the dough is prone to burning so watch them) and the tops are just beginning to set, even if undercooked, pale, and glossy in the center. Do not bake longer than 9 to 10 minutes for soft cookies because they firm up as they cool; bake for 10 to 12 minutes if you like firmer, crisper cookies (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 10 minutes while oven preheated, and were baked for exactly 9 minutes).
  10. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Notes

Storage: Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 211Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 110mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 1g

More Oatmeal Cookie Recipes: 

ALL OF MY OATMEAL COOKIE RECIPES! 

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies — No butter and no mixer used in these easy cookies dripping with chocolate!

Soft and Chewy Oatmeal Scotchies Cookies — My favorite classic oatmeal cookie base loaded with sweet butterscotch chips! A classic cookie that you’ve just got to try!

 
Cowboy Cookies — These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry! 
 
 
The Best Chocolate Chip Oatmeal M&M’s Cookies — Soft, chewy, and LOADED with M&Ms and chocolate chips in every bite!! Make them today! The cookies are SO GOOD they got me a marriage proposal!!
 
 
Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies — 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!
 
Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies - 3 favorite cookies combined into 1 so you don't have to choose!! Easy, no-mixer recipe, and always a hit!

The Best Oatmeal Chocolate Chip Cookies — Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!

Chocolate Chip Banana Oatmeal Cookies — These cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert! 



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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Comments

  1. These were so delicious! Mine ended up flat, but so yummy! Would definitely make again. Thanks!!!

    Rating: 5
  2. THE BEST! I’ve made these so many times, and because of these I’m known as a great baker by my coworkers. I married an Australian, and these are way better than any Anzac cookies I’ve had in Sydney. A couple changes I’ve made to make them healthier (but still amazing):- I use half the amount of brown sugar (only 1/2 cup)- I use half regular flour and half oat flour- Sometimes I substitute coconut oil for butter

    Rating: 5
    1. Thanks for the 5 star review and glad these were way better than any Anzac cookies you’ve tried in Sydney! Awesome to hear! And that you were able to make them healthier, too.

  3. Just tried to make these… we LOVED the flavor but they came out sooo flat! I thought we just didn’t chil them long enough but just made another batch that sat overnight.. still super flat! What do you think could be the problem?

    Rating: 5
    1. I would increase the flour then. Baking is one of those things that it’s not always an exact science given all the variables with ingredients, climates, ovens, etc. I would add another 1/4 cup or so of flour, enough to nicely stiffen up the dough. And I would also replace your baking soda and start over. One of those things that for 99 cents or 1.99, the fresher the better with baking. Also bake on a Silpat baking mat if possible.

      Thanks for the 5 star review and glad you love the flavor. Those tweaks should get you where you need to be with puffier cookies.

  4. I used unsweetened toasted coconut and toasted oats with 1 cup of brown sugar and 4 tbsp of syrup. After cooling for 20 mins or so, I firmed them up in the freezer. Very manageable if you use parchment paper. Thanks for sharing this great recipe.
    Regards, Rani

  5. I made these last weekend. OMG the dough!!! so yummy!! I had to avoid the fridge. Then I baked them up. Got varying degrees of flat cookies with nice crunchy bottoms and smaller, taller chewier cookies. This was due to my inconsistent sized balls. Loved them all though!! Definitely a keeper of a recipe!

  6. I love these cookies so, so much with the addition of a little spice (1.5 tsp cinnamon and 0.5 tsp ground ginger). I’ve made them at least four times. I always take time to toast the coconut; toasted coconut is just magical to me.

    I used 1 tbsp golden syrup and 3 tbsp corn syrup because I find the flavour of golden syrup gets waaaaay too strong/overpowering for me really quickly. I also doubled the salt and threw in an extra handful of oats because my dough was a bit wet. I find this dough fairly forgiving with add-ins; I’ve experimented with raisins as well as chocolate chips. (I prefer raisins!)

    … just realized I forgot the vanilla extract though. Oh well, there’s so much taste and texture to these cookies I don’t miss it a bit.

  7. I just made a batch and my dough turned out very sticky – almost like a peanut buttery consistency, not sure exactly what happened…but your recipes have never failed me so I’m still feeling optimistic! They’re in the fridge cooling, so hopefully they’ll be alright once I bake them up

    1. It’s so warm this time of year and I think baking in the heat/humidity does change the consistency of doughs. I think you’ll be fine after it chills. Glad my recipes have never failed you!

    2. Alright so these turned out a bit soft which was a bit unfortunate, but they still tasted good. I got some really good golden brown caramelized brown sugar edges to the cookie which were great…I might try make these again, and maybe just bake them for a bit longer at a slightly lower heat so they don’t brown as fast..

      1. You could try a touch more flour and/or oats. Just to firm up the dough a slight amount. And of course you can always bake longer. All ovens and climates vary so just bake as long as you think they need in your situation. Thanks for trying the recipe.

  8. I made these recently and I really liked them. My son doesn’t like coconut so they actually lasted for a few days. :) I made them just a little different…didn’t let them sit in fridge or make them flat. But, I will be trying that soon! Here is the link to my version. http://wp.me/p5P7wr-af  Thank you for this great recipe. 

  9. Hands down the best cookies going! Thanks for the heads up on the chilling, its a must. Sooooo good!

  10. Hello!
    The pictures of your biscuits look delicious! Can’t wait to bake them – just wondering when you add the butter? I probably have just overlooked it, but can’t seem to see where you are supposed to add it?

    Thanks!
    Rachael

    1. From the recipe, STEP ONE
      In a large, microwave-safe bowl melt the butter, about 1 minute on high power….

  11. I just caved and bought a new baking ingredient: honey! So I made this, using slightly watered honey instead of honey + maple syrup (I don’t have maple syrup, and usually use this when a recipe calls for it). The honey flavor was strong, but I didn’t find it too overwhelming and found the cookie to be quite delicious! Thank you for creating and sharing this recipe. ;)

  12. You should try the recipe with more salt.

    Traditional ANZAC biscuits have more salt in them- not only does it enhance the sweeter flavours (so you don’t need to use so much!) but the salt was also a natural preservative.

    I know it’s not the healthiest suggestion but if you want to experience a more authentic flavour… worth a try ;)

    *1st gen Australian, NZ parents.

  13. Thanks Averie, I checked the baking soda and found it expired in 2009. I just bought it yesterday at Target! I will definitely check next time and I will try and make the Anzac cookies again.

    1. Target should be ASHAMED of themselves!! That’s AWFUL!!! Bring it back the next time you’re there. They deserve to eat the costs of that one, even though it’s cheap, but still. Ugh! Yes, try again with functioning baking soda (if it doesn’t bubble, it’s bad) and you will be fine. Keep me posted!

  14. I was so excited about making these cookies but something went wrong. The only part that I was not happy about was the baking soda in the boiling water did not bubble up vigorously as you had mentioned. The cookies were very flat even though I only had 6 on my cookie sheet and basically ran together. The taste is fine but they do not look like a cookie. Any ideas?

    1. Sounds like your baking soda was not fresh. If it didn’t bubble, it means it is not active and that is why your cookies baked flat. Replace your baking soda and don’t continue with the recipe til you see bubbles – I think some new soda is all you need and you’ll be set next time.

  15. Have you tried substituting gluten-free flour for reg flour? Do you think it would still work? I bought a blended GF flour from Trader Joes and want to use it for these any suggestions? :)

  16. It’s fascinating to hear the backstory of beloved foods – from now on I’ll think of a sweeping romance whenever I see Anzac biscuits. Love your chewy renditions!

    1. If you’ve never tried these Val you would love them. They are SO you. If you ever need a very easy, smallbatch, no mixer, no fuss cookie – MAKE these!! :)

  17. I’ve never heard of Anzac biscuits but anything that slightly resembles a chewy oatmeal cookie sounds good to me! Plus they have coconut!

  18. The cookies were amazing using coconut sugar! I refrigerated the cookies overnight, but they still spread a lot! No worries though, my research group loved them :)

    1. That’s great that they worked with coconut sugar. I have a feeling that’s why they spread more…certain sugars make things spread more, and that could be it. Also I always bake on a Silpat so the cookies have traction and can ‘grip’ the mat so they spread less. But sounds like they were a hit with your group – wonderful! :)

  19. I have not heard of Anzac biscuits, but I had to give these a whirl today and if this is what Anzac biscuits taste like, my family loves them already! It’s so great to follow a blog where the recipes are simple, fun and well-spelled out. I probably wouldn’t Google Anzac biscuits otherwise, LOL, so having them appear in my inbox and be so closely related to a soft oatmeal cookie, makes them a winner, for us anyway! :-)

    1. I’m glad they appeared in your inbox, too, and thanks for making them the same day I posted them. Leave it to you :) It’s always nice to have a little bit of the history/story of food and glad you don’t have to wait to google these & that your family enjoyed! xoxo

  20. oh my gosh these look amazing!! i only have coconut sugar right now, do you think that would significantly change the texture vs brown sugar?

    1. It will change the texture but I don’t necessarily think in a bad way, i.e. the recipe would fail. I think it will still work and there’s already coconut in them, so would be a nice flavor! LMK if you try!

      1. thanks for getting back to me! i’m making them tonight and i am already so psyched. they look absolutely delicious, and i’ll definitely let you know how they turn out!

  21. I have been meaning to make these kind of cookies forever. But yours look waaaaay better than the recipe I have! :)

    1. Dorothy considering you love coconut and have a thing for Magic Bars and I know your overall likes…you would freakin’ LOVE THESE! No mixer, so easy!

  22. I made these cookies last night! YUM! I couldn’t help from eating the dough, you were right about that! I only chilled the dough an hour and a half and broke down and baked 8. They did flatten out a tad more than yours but the taste was supreme! Crispy edges with soft middles full of texture! My husband liked them better then my oatmeal lace cookies I make for him and that’s a big compliment! Nice work Averie, as always!

    1. Glad to hear that your hubs like these even better than something else you normally make for him! That’s a huge compliment and thanks for trying these the same day I posted the recipe!

  23. YES! I love Anzac “biscuits” and these look especially amazing–esp. all the oats I can seee mmmm!

  24. Thanks for the long comment and sharing your thoughts. I try to write recipes that I know people will make, so I call for ingredients that most of my readers will have in their pantry. I love G.S., yes, it’s great stuff – but I have to be realistic.

    Glad you like the post!

    1. It’s been nice to hear from so many Aussies – had no idea you all were reading :) And thanks for all the ideas about the subs. Something to play around with!

  25. I love how many oats are peeking through the batter! As a chocoholic, I tend to forget about other types of cookies, especially ones made with oatmeal. I’m sure yours turned out even better than the ones at the potluck — your photos of them just look so gorgeous!

  26. These cookies are the absolute best. I’m from New Zealand and I make these ALL THE TIME. My mum’s in love with them {isn’t everyone?!} so there’s almost always a batch of Anzac cookies hanging around the house when I’m home. They’re just so good!

  27. Completely love your Blog, BTW.
    I’m an Aussie, and just like every other Aussie, grew up on Anzac Biscuits. My husband isn’t a sweets fan, I know this makes him more than weird, he also hates PB and any combination of chocolate and banana, sometimes I can’t think why I married him, but anyway… Anzacs are his favourite/only biscuit he’ll eat. He loves them crispy around the edges and chewy in the middle, says this is the only way they should be. I have made many inedible (according to him) batches before nailing my cooking time to precisely 11 minutes.
    Above, someone mentioned sub-ing Molasses for Golden syrup, do it! Really, I highly recommend it, it’ll allow for a much more traditional flavour.
    That said, if you feel like splurging and ordering Golden Syrup online, I recommend that even more highly!!! I can give you a dozen recipes to use up the rest of the jar, that you will love! The flavour of Golden Syrup is simply spectacular, you have to try it, and really a dozen recipes easy!!!

    1. Can’t agree more. Golden Syrup is a staple of sweet baking here in the UK, and Australia. There is really nothing to compare to it and while it’s great not to want to encourage your readers to buy something that uses such a small amount in this case it’s more than worth it! A spoonful on porridge/oatmeal makes winter days seem just a little more bearable and as others say there are tons of recipes out there. You will not be disappointed, I promise!!

      1. I can’t even get people to buy bread flour for bread in the local supermarket; to get them to buy an expensive-ish product online, just to make cookies they’ve never heard of…well, I write recipes so that people make them, so I always give realistic options. I agree though G.S. is great – but not everyone will pop for it!

    2. As I’ve told other Aussies (all of a sudden, you all come out! I’ve had more Aussies come out of the woodwork in 1 post than in 5 years of blogging) :) But I said that I can’t even get people to buy bread flour for bread in the local supermarket; to get them to buy an expensive-ish product online, just to make cookies they’ve never heard of.…well, I write recipes so that people make them, so I always give realistic options. I agree though G.S. is great – but not everyone will pop for it! I love molasses too. There’s not a syrup I don’t love! Thanks for reading my site and sharing how you make these cookies!

      1. Just a note that I found golden syrup (Lyle’s) in the baking section of my Harris Teeter in Northern Virginia – maybe it’s becoming more widely-sold in the U.S.? I purchased it for another recipe and am glad I had another excuse to use it!

        I tried making these with a vegan butter substitute for a friend that cannot have dairy – they didn’t work out but not because of the recipe; some things just aren’t meant for a butter substitute! I’ll try them again with good ol’ butter soon ;)

      2. I was afraid that vegan butter or butter subs may not work…because as you said, some things just aren’t meant for a butter sub (great that you recognize that – and I agree!). Interesting about the H Teeter in VA stocking golden syrup. I have searched high and low in my area (15+ stores – no one ever has it) but that’s awesome you found it! LMK if you try the cookies again & what you think!

  28. I love that you made these! As a proud Aussie they are very popular here, obviously of course on Anzac day- a tribute to the fallen soldiers of war in Australia.

    I sent some packet ones recently to a fellow blogger in America who adored them!

  29. Very interesting history. They really do look so chewy and moist. And I know that feeling when you get a recipe idea and can’t help but stop everything and make it! Love your passion for cookies!

  30. I just love those giant stacks of cookies! I could probably shove a whole stack of them in my mouth right now. I’ve never heard of Anzac Biscuits, but I love that you went and made them that night! I feel like you could probably bake anything and it would turn out deliciously. :)

  31. I have never heard of these but they look delicious! There is nothing not to love about coconut and oatmeal!

  32. Another Aussie here…ANZAC cookies are the bomb…love them & each year on ANZAC Day gives me the reason to make – I love how you incorporated a bit of history to your post.
    ANZACS are best soft in the middle but I know people who also love them hard.

    Another point I picked up this post was that you mentioned my all time favourite Chef Bill Granger – absolutely love his simple & basic receipes…if you have not seen any of his books these are a must – I have them all :-)

    Awesome post with all my favourites.

    1. Thanks for your thoughts and praise – on everything from the history I gave, the B. Granger reference, and the compliments on my cookies. It’s especially appreciated coming from an Aussie!

      1. Yesterday (yr today) was ANZAC day in Australia, traditionally every year I make ANZAC cookies on this day of rememberance. This year I thought I would try your version, they taste great but they ended up big & flat. Not sure if I am doing anything wrong, I chilled the dough for 3 hours.

      2. Well mine are pretty darn flat! I use King Arthur flour which I find reduces spreading compared to other flour AND always, always always bake on a Silpat. Those 2 things are my top 2 tricks for reducing spreading, along with dough chilling of course. Glad you loved the taste!

  33. I would love to try one of those right now! I love the tips about quick oats compared to old fashioned, also love the beginning history about these delicious cookies! Great post!

  34. I knew very little about Anzac Biscuits before reading this post, Averie! The combination of oats, coconut, and butter sounds like one fabulous dessert though. Can I just say that I love how inspired you were to recreate these cookies at home? And using readily available ingredients, too. And not to mention, putting your own chewy, soft, moist spin on them! A classic recipe made over. I know I would love them just by looking at the photos. :)

    1. Thanks for the tweet and yes, I have a feeling you’d love these Sally! They’re like streusel topping meets supremely soft & chewy cookie. Like nothing else in my arsenal. I loved recreating them and for a quick, stir-together cookie (that doesn’t even have an egg in it!) they are a total win!

  35. As an Australian these were a staple cookie growing up and I still love them today! I have made an adapted version for my American friends before, an Anzac & Salted Caramel Blondie! It was kind of amazing!!!!

    meg-made

    Great post xx

  36. I read quite a few Australian food blogs so I’ve heard of Anzac biscuits. These look scrumptious, love the adjustments you made to keep them nice and chewy!

  37. What a fun find!!! Where have these crispy chewy honey maple coconut goodies been all my life?

  38. Never once have I heard of these anzac biscuits, but your look pretty awesome! Brown sugar, butter and oats are always a goo combo! Oh and I just read your response to Chung-Ah. Wow, those school potlucks sound super lame! I mean, they are kids let them live a little!

    1. Girl it’s insane what you can and cannot bring into school here. Maybe it’s b/c it’s a private school, maybe b/c it’s Cali and everyone is so health-conscious, but there is absolutely no birthday cake. Crazy, right! Good thing we love (everything else) about the school :) And you would love these cookies, Tieghan. The flavors are right up your alley!

  39. I made and posted Anzac biscuits a long time ago. I love them and made them again last week to satisfy a craving. So yummy! Mine are always soft and chewy. And yes, the dough is addictive!

    1. I remember that post of yours from probably almost a year ago, actually! It was on my bucket list then to make them. And the time finally came to just do it. Glad you’re a fan of them too!

  40. I am so glad you’ve shared these Anzac biscuits with us – I’d never heard of them, but boy, do I want to make them now! Love all these ingredients together. And I love that you made them soft and chewy. There’s nothing better! Pinning!

  41. These look delicious–with the coconut and oatmeal combo together. I haven’t had Anzac Biscuits before–so YOURS will be the one to try first!

  42. You have excellent timing Averie! We just read a book for book club that mentioned anzac biscuits and none of use had ever heard of them – of course we were all too lazy last night to just google it at our get together : ) haha Sending this to them! They actually do sound pretty good! You can’t go wrong with oats and coconut!

    1. They were better than ‘pretty good’ for me! They were EXCELLENT! Well I may be biased :) But seriously I loved them! And that’s awesome about the timing – serendipity. Thanks for sending the link to your book club!

  43. I have never heard of Anzac biscuits (or golden syrup) but I love all the oats and coconut in them–great texture! I like the looks of your soft and chewy version too. I am considering what to take across the street to the neighborhood Halloween party Friday–I was sold on the butterfinger bars you posted last week but now I see these. I’ll have to see how my afternoon shakes out Friday–I might be able to pull off a batch of each and then wouldn’t have to decide!!

    1. They’re like no other cookie I’ve make because all the other oatmeal cookies I’ve made either follow the traditional creaming process (no melted butter) and then use an egg. This dough is exceptionally moist – in a sense it reminds me of flourless PB cookie dough that it looks like wet pebbles but when squeezed, will stick together. Same concept. The BF Bars will be a huge party hit – that’s party food right there! But if you need a cookie too, these are excellent!

  44. These look great! I had never heard of these biscuits before, but they have an interesting story. Thanks for sharing :)

  45. These look absolutely delicious, I think with coconut, oatmeal and maple syrup you really can never go wrong! :D

  46. I’ve never heard of Anzac cookies, but it has all my favorite flavors, so I’m sure I’d love them!

  47. These looks so good and they remind me of my great grandmother’s gudrum cookies (a Norwegian tradition). Oatmeal, coconut, buttery and delicious!!

    1. Oh wow, I grew up in MN where there are a lot of Norwegian, Swedish, Scandinavian roots, and I don’t recognize the name ‘gudrum’ but I bet I’ve had them growing up!

  48. Your Anzacs look great. We love them and make them a lot, actually I put up a recipe for these on my blog in June! The oats persuade me that these are definitely good for us….

  49. I am an Aussie and love making ANZAC biscuits. They are a classic. I would recommend using a combo of molasses and honey if you can’t find golden syrup. Molasses is hard to find here in Australia so I normally sub golden syrup for molasses in recipes and think it would work the other way. Your biscuits reminded me of what to make this weekend…

  50. The thing about crunchy ANZACs and chewy ANZACs is simply down to the baking! I find the more syrup to sugar ratio produces a chewy cookie, especially if you fold in the ingredients. I adore these biscuits; so simple and everyone loves them

    Yay for the Australian cookie love!

  51. I’ve never head of an anzac biscuit but you totally sold me on it! And dude, I bet the moms are so thrilled when you bring stuff to the potluck! I need to go to one of your potlucks!

    1. It’s so strict actually – no peanuts, PB, nothing super high sugar, nothing with candy in it…for bday’s, the kids aren’t even allowed to bring in cake/cupcakes. Get this…fruit cups, rice cakes, sugar free popsicles -those are the choices. Not how I grew up!