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Chocolate Macadamia Anzacs - These are the ultimate Anzac Biscuit - a nourishing, low-sugar treat that tastes incredible. The recipe includes a regular and Thermomix method and there are lots of allergy/ intolerance friendly options too. The whole family are going to just love these delicious bikkies.
4.85 from 20 votes

Chocolate Macadamia Anzac Biscuits

This is a slightly decadent twist on the classic, without massive amounts of sugar. Simply delicious!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Servings: 12 biscuits


  • 100 g butter
  • 85 g rice malt syrup or honey (¼ cup)
  • ½ tsp bicarbonate of soda
  • 2 tbsp coconut sugar or rapadura (this is optional if you need extra sweetness)
  • 120 g wholemeal spelt flour (1 cup approx.) or almond meal
  • 50 g desiccated coconut (½ cup approx.)
  • 115 g rolled oats ( cup approx.) see gluten-free below
  • 60 g macadamia nuts (½ cup) chopped

Chocolate drizzle

  • 50 g dark chocolate -broken into pieces
  • 1 tbsp coconut oil


  • Preheat the oven to 180℃/350℉ (fan-forced)and line a large biscuit tray with baking paper.
  • In a large pot, gently heat the butter and honey or rice syrup until melted. Remove from the heat. Add the bicarbonate of soda and mix very well.
  • Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together.
  • With wet hands roll the mixture into approximately golf sized balls and place well apart (they do spread) on a large biscuit tray. Flatten very slightly with the back of a wet fork and bake until golden (approximately 10-20 minutes).If the mixture is a little dry, add a tablespoon of water to bring it together. 
  • The longer they are baked the crispier they become. So if you like a slightly chewy biscuit remove just as they start to brown. For a crunchy biscuit, leave a little longer. I also find the gluten-free version cooks quicker still.
  • Whilst they are baking, melt the chocolate by bringing a small pot of water to the boil. Place the chocolate and coconut oil in a bowl and sit over the hot water, mixing until the chocolate is melted.
  • If you're feeling lazy, you can break the chocolate on top of the biscuit before cooking (not as pretty, but yum none the less).
  • When they are cooked, cool the bikkies on the tray (they will harden as they cool) and then drizzle over the melted chocolate. 

Thermomix Method

  • Melt the butter and syrup/honey, 1 minute, temp. 90, speed 3.
  • Add the bicarb and mix 10 seconds, speed 3.
  • Add the remaining ingredients and mix approx. 20 seconds, reverse, interval speed until combined.
  • For the chocolate drizzle, you can grate the chocolate (20 sec, speed 5), add the oil and melt 1 min, temp 50, speed 3.
  • Roll and bake as per above method.


  • These should be stored in an airtight container and they can also be frozen. 


Gluten and grain-free

Replace the oats with quinoa flakes and spelt flour with almond meal. You may have to adjust the amounts so that the mixture is sticky and moist but able to be rolled into balls.


Replace the butter with coconut oil (but they do loose the classic buttery ANZAC flavour). They will also toughen as they cool (which is nice for a crunchy biscuit). Choose a dairy free chocolate or raw chocolate for the drizzle.


Replace the coconut with a heaped tablespoon of almond meal or more spelt.

Fructose friendly

Choose rice malt syrup as your sweetener and omit the rapadura/ coconut sugar. Use 90% dark chocolate for the drizzle (or make your own raw chocolate).


Chose rice malt syrup as your sweetener and the dairy-free variation.


This Anzac Biscuit recipe is divine, nourishing and nut-free. Perfect for the school lunchbox too. My ebook The Well Nourished Lunchbox is 100% nut-free and is full of inspo, click HERE to find out more.

I'd love to hear what you think of these - they are my families new favourite treat. Post a comment below and better still 'rate' this recipe so more people decide to make it too.