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Hemp Seed Anzac Biscuits (Paleo, Gluten-free)

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Made with protein-rich, healthy fats filled hemp seeds, these paleo Anzac biscuits are as good as the originals minus the grains and dairy. Perfect as a nutritious treat or a snack! 


Paleo Hemp Seed Anzac Biscuits (gluten-free, grain-free)

While I’m not a huge cookie eater, I do have a soft spot for Anzac biscuits. Slightly chewy, nutty and almost toffee tasting, the Anzac biscuits are very popular in Australia and New Zealand, and are sometimes called the rolled oat biscuits. They were used for fund raising to support the military back in the day, and are now commercially manufactured and enjoyed as an everyday cookie.

In a traditional recipe, the key ingredients in an Anzac biscuit are rolled oats, flour, sugar, butter, golden syrup, and desiccated coconut (optional). They’re pretty sweet and buttery, and certainly not something to be indulged in on daily basis. I wanted to make a slightly healthier version using paleo friendly ingredients, including hemp seeds, which have a lovely nutty flavour and are full of fibre, plant-based protein and healthy fats. I thought they would work really well in place of oats, and would give the biscuits a lovely texture too.

Paleo & Gluten-Free Hemp Seed Anzac Biscuits

You only a handful of ingredients and less than 15 minutes in the oven, so these are great to whip up if you’re short on time and need something baked for guests or a party.

Paleo Anzac biscuits ingredients

I like to use almond flakes for texture and flavour but you can make a nut-free version with pumpkin seeds or sunflower seeds instead. You can also reduce the amount of maple syrup used or replace it with honey or coconut syrup, although I think that the maple syrup will keep the flavour more true to the original.

Making paleo cookies with hemp seeds

Do note, they still contain a fair bit of maple syrup (1/4 of a cup for the whole batch) and are a sweet treat, so consume mindfully. Having said that, there are worse things to eat!

Baking paleo cookies

Once you’ve mixed the dry and wet ingredients together, make sure to shape the biscuits into small circled and to leave enough space around each cookie on the baking sheet as they will spread out and flatten during baking.

Baking paleo anzac biscuits

Let the biscuits cool slightly and then store in an air-tight container for up to a week.

Baked paleo biscuits with hemp seeds

Finished product! These were lovely and crunchy on the outside with a slightly soft centre. The flavour was really lovely and quite similar to the real Anzac biscuits but not as sickly sweet. And of course, you get the health benefits of the hemp seeds!

Paleo Anzac Biscuits With Hemp Seeds

4.5 from 8 reviews
Hemp Seed Anzac Biscuits (Paleo, Gluten-free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking
Serves: 10
Ingredients
  • ½ cup hemp seeds (I like this brand)
  • ½ cup desiccated coconut (unsweetened, try this brand)
  • ½ cup almond flakes/silvered almonds
  • ½ cup cassava/tapioca flour (I like Otto's Cassava flour)
  • ⅓ cup melted coconut oil
  • ¼ cup maple syrup (can be less)
Instructions
  1. Preheat the oven to 170 C / 335-338 F.
  2. Combine the dry ingredients in a mixing bowl: hemp seeds, coconut, almonds and cassava flour.
  3. Add the melted coconut oil and maple syrup and mix through really well. The mixture should be thick and sticky.
  4. Line a flat baking sheet with parchment/baking paper and grease with some coconut oil.
  5. Shape the mixture into small, round biscuits and place on the sheet, allowing some space between each cookie. You can use a spoon and your hands (wetting them in between batches). When baking, the biscuits will spread and flatten, so they need that space around them.
  6. Place in the oven, middle shelf, for 12 minutes. Keep an eye on them at a 10-minute mark, to make they don't burn. They should be golden brown. Remove from the oven and allow to cool on the sheet for 5-10 minutes. Store in an air-tight container for up to a week or so (longer in the fridge).

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Hemp Seed Anzac Biscuits (Paleo, Gluten-free, Vegan)

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21 Comments
    1. I would say yes but I am not sure how that might affect the texture. One main thing to consider is that coconut flour takes in a lot of the moisture so you need to use half the amount.

  1. ALSO – anyone having issues with the amount of coconut oil in this – I found the same thing, and you can try two solutions – both worked for me.

    1. Refrigerate the dough BEFORE you roll out the cookies. Once you’ve baked them, as SOON as you take them out of the oven, plonk them straight onto a cooling rack that you’ve put paper towel over – the excess oil will absorb REALLY quickly into the paper towel (pro tip: also gently press some paper towel over the top)

    2. Reduce the amount of coconut oil to 1/4 cup, add a couple of tablespoons of milk of choice, AND up the tapioca by an extra tablespoon or so, OR a little protein powder.

  2. So…okay. Okay, okay.

    Okay.

    *breathes*

    Okay.

    I’ve made three batches of this, two of which are variations, and I just…I…oh, sweet, merciful LORD. I’ve also eaten a good third of all three batches. Yeah. I’m not exaggerating.

    These are just…I was so surprised.

    So, the original recipe is DA BOMB DOT COM. I actually made really tiny tiny ones, and they were ADORABLE. I used sugar-free maple syrup and added a little pretentious crack of Himalayan salt, and I…oh, my. They blew me away! Truly! Crunchy-crispy on the outside, chunky-chewy on the inside. Truly wonderful.

    I also made two variants: cacao-orange and vanilla-goji. For the cacao orange, I replaced the shredded coconut with cacoa powder and 2 tsp chia seeds, added the zest and juice of a tangelo + orange, and swapped the almonds for hazelnuts.

    For the vanilla-goji, I replaced the almonds with goji berries and replaced the tapioca with vanilla protein powder.

    …I’m sorry, I hope this doesn’t look like I’m bellowing “OH LOOK HOW I IMPROVED THIS” because that’s not what I intended – I just got so enthusiastic with the original, and I was so completely surprised at the texture alone!

    Irena, as a fellow Aussie, let me just say, “Onya, tiger!”

    For everyone else, there’s Mastercar–I mean, GO MAKE THESE IMMEDIATELY! GO! GO GO GO! GO!

    p.s. Aussies looking for hemp seeds – ALDI! I’m serious!

    1. Thank you so much and I think you – hands down – win the best comment of the month award!!! I love all those variations too.

  3. Seems like there is too much coconut oil in the recipe. I followed it to the letter and they were very oily and took 25 minutes to cook. Typo maybe?

    1. Just checked and the ingredients amounts and the timings are as I made them. I’ve seen pics of others making these and they turned out fine but troubleshooting it in my head …it could be that the oven temperatures can differ and sometimes people don’t preheat it enough before starting to bake…maybe that’s the cause? Mine would have been burnt after more than 15 minutes, so not sure what’s going on there. Oil wise, I didn’t think they were too oily, but it might be a personal preference as well. You could definitely try adding less, I was afraid they would come out too dry.

  4. Hi Irene, How do you get your recommended brand of Hemp seeds from Amazon if you are in Australia. Amozon does not ship to Australia.

    1. Hey Beryl,

      I am an Aussie but I actually live in London at the moment (well right now I am travelling in Spain) and I have 50% of my audience in the U.S. so Amazon is the easiest online link to provide (it also takes my UK and Canada readers to their country’s Amazon stores). I thought my Aussie readers would easily be able to Google where to get hemp seeds there, but I will find a link for my preferred store in down under and add it to the post. Appreciate your feedback!

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