Chocolate Anzac Biscuits/Cookies

Apple and Cinnamon with Fruity Streusel
Makes: 30 +


1 ½ cup LLWF Baking Mix

1 cup rolled oats, rolled quinoa flakes

1 cup chopped almonds

2 1/2 tbs cacao powder

½ cup coconut sugar

½ cup cocoa butter buttons

1/3 cup honey

2-3 tbs water





  1. Preheat oven to 160 degrees Celsius and line a large baking tray with non stick baking paper

  2. Add baking mix, oats, quinoa flakes or almonds flakes (which ever you decide to use) and almonds to a large mixing bowl and stir to combine

  3. Add the cacao butter, sugar and honey to a small pot and gently mix and melt until it dissolves together.

  4. Add the 2 tbs of water to the melted honey mixture then pour into the dry ingredients and stir through. It will need a bit of mixing and stirring until it all comes together. You may need to add another 1-2 tbs water to create a thick dough that will form a ball when pressed together. 

  5. Press 1 tablespoon into a ball or scoop out with a rounded tablespoon measurer then place onto the baking tray, repeat with the rest of the mix

  6. Gently press each one down to flatten slightly then bake for 12-15 minutes or until lighty browned on the edges

  7. They will firm up once they cool

  8. Store in an airtight container. 


  1. NOTES:

  2. You can substitute butter or coocnut oil for the cacao butter if it's unavailable. 

  3. Almond flakes can be substituted with quinoa flakes which are not strictly Paleo but they are a seed and not a grain and some allow on a grain free diet. 

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