Coconut Oat Biscuits

These crumbly biscuits are inspired by Australia’s much loved Anzac biscuits, which combine oats with coconut. The ground ginger used here gives them a warming flavour. Agave syrup comes from the cactus plant and has a naturally low GL, to avoid upsetting blood sugar levels.


Makes 10

75g (3oz) coconut oil, butter or dairy-free margarine suitable for baking

25g (1oz) xylitol (or brown sugar)

1 tbsp agave syrup (or golden syrup)

100g (4oz) whole rolled oats

50g (2oz) desiccated coconut

1–2 tsp ground ginger (optional)


1 Preheat the oven to 170°C/325°F/gas mark 3. Line a baking tray with baking paper.

2 Gently melt the oil, butter or margarine and xylitol with the syrup, taking care not to let it boil. Stir in the oats, coconut and ginger.

3 Shape the mixture into ten walnut-sized balls. The mixture will be very crumbly at this stage, so press it together firmly then place the biscuits on the baking tray.

4 Bake for around 20 minutes or until they’re just turning golden on top. Leave to harden and cool on a wire rack.

Cook’s Notes

Wheat-free, dairy-free if you use coconut oil • V • Can be made in advance • Suitable for freezing

From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.

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