Name: Thin and Crispy Anzac Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup wholegrain rolled oats; 3/4 cup organic flour (Use plain (all-purpose) flour or a gluten-free blend.); 1 cup dessicated coconut; 3/4 teaspoon baking soda; 1/2 cup maple syrup; 1 teaspoon honey; 125 g butter (For dairy-free, substitute with vegan butter.); 1 tablespoon boiling water

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I grew up with Anzac cookies in the lunchbox rotation, and this thin, crispy version brings all the nostalgia with a lighter, crunchier bite. These cookies keep to the classic oats-and-coconut formula but are flattened and baked until dark golden for a satisfyingly crisp edge — ideal for dunking in tea or packing for a picnic. If you like chewy coconut-oat treats, you might also enjoy a simpler riff like 4-ingredient crispy coconut oat cookies for a quick alternative.

Why you’ll love this dish

Thin and crispy Anzac cookies are irresistible because they deliver maximum crunch with minimal fuss. They’re fast to make, use pantry-friendly ingredients, and travel well — which is why they’re a favourite for school lunches, bake sales, and holiday platters. The butter-maple syrup mix gives a deep caramel note while the baking soda reaction creates lightness and the signature spread.

“The first bite surprised me — thin, nutty, and impossibly crunchy. Perfect with a strong cup of coffee.” — a weekend-tester

These cookies are also:

Budget-friendly: oats and coconut are inexpensive staples.
Crowd-pleasing: the texture appeals to kids and adults alike.
Convenient: make a big batch and they’ll keep in an airtight tin for weeks.

How this recipe comes together

A quick overview so you know what to expect:

Combine the dry ingredients (oats, flour, coconut).
Gently melt butter with maple syrup and honey.
Remove from heat and whisk in baking soda and boiling water (it will fizz).
Toss the wet mix into the dry mix, form teaspoon-sized balls, flatten, and bake until dark golden.
Cool on the trays so they crisp up.

This process is straightforward and forgiving. Watch the colour closely in the last few minutes — dark golden equals peak crunch.

What you’ll need

1 cup wholegrain rolled oats
3/4 cup organic flour (see notes below)
1 cup dessicated coconut
1/2 cup maple syrup
1 teaspoon honey
125 g butter (1/2 cup)
1 tbsp boiling water
3/4 teaspoon baking soda

Notes and substitutions:

Flour: use plain (all-purpose) flour. For gluten-free, swap to a 1:1 GF flour blend with xanthan gum and use certified oats.
Sweeteners: maple syrup keeps the flavour more refined; you can substitute golden syrup or light corn syrup but expect a different taste.
Butter: for dairy-free, substitute a vegan block-style butter and check firmness — the cookies may spread slightly differently.

If you like biscuit texture experiments, see how other shortbreads are made in this easy pecan sandies slice-and-bake shortbread cookies post for inspiration.

Step-by-step instructions

Preheat the oven to 160°C fanbake / 180°C / 350°F. Line two oven trays with baking paper.
In a large bowl, mix the oats, flour and dessicated coconut until evenly combined.
Put the butter, maple syrup and honey in a small pot over medium heat. Warm just until the butter melts. Do not boil.
Remove the pot from heat. Stir in the baking soda and then the tablespoon of boiling water. Expect a little fizz and bubbling — that’s the reaction that helps the cookies spread.
Pour the hot butter mixture into the dry ingredients. Stir quickly to coat everything; the mix will feel buttery. That’s normal.
Use a teaspoon to portion out level scoops. Roll each scoop briefly into a ball and place on the prepared trays, leaving space for spreading.
Flatten each ball with your fingers or the back of a spatula to about 6–8 mm thick. They’ll spread more in the oven.
Bake for about 12–15 minutes, or until the cookies reach a dark golden colour. Watch carefully — a minute or two can make the difference between perfectly crisp and too-dark.
Remove trays from oven and let the cookies cool completely on the trays. They’ll crisp up as they cool.
Store completely cooled cookies in an airtight container.

Best ways to enjoy it

These cookies shine with simple pairings:

A strong black tea or espresso cuts through the buttery sweetness.
Serve on a dessert board with slices of apple, sharp cheddar and a smear of fig jam for a grown-up snack.
Pack a few for lunchboxes — they stand up well to travel.

For a savoury contrast on a brunch spread, pair them alongside roasted vegetables like these crispy roasted carrots and green beans.

How to store & freeze

Room temperature: keep cooled cookies in an airtight container for up to 2–3 weeks. Layer with baking paper to prevent sticking.
Freeze: place cookies in a single layer on a tray and freeze for 30 minutes, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Food safety: these cookies contain butter; keep them out of direct heat and discard if they develop an off smell or mold.

Reheating: warm a cookie for 5–8 seconds in the microwave or 3–4 minutes in a 150°C oven to revive a bit of that just-baked snap.

Extra advice

Flatten well: for that thin crispy profile, press the balls thinner than you think. They’ll spread more in the oven.
Use a light hand mixing: over-mixing won’t ruin these, but stir just until combined to keep texture even.
Tray rotation: if your oven has hot spots, rotate trays halfway through baking for even colour.
Chill if needed: if your kitchen is very warm and the butter is too soft, briefly chill the scooped trays (10 minutes) to limit excessive spreading.

If you’re experimenting with cookie styles and shapes, you may pick up technique ideas from this pecan sandies cookies guide.

Creative twists

Chocolate-dipped: dip half the cooled cookie in dark chocolate and let set on baking paper.
Add-ins: fold in 1/4 cup chopped nuts, 2 tbsp shredded citrus zest, or 2 tbsp seeds. Keep additions small so cookies remain thin.
Sweetener swaps: replace maple with golden syrup for a more classic Anzac flavour.
Vegan: use a solid vegan margarine and swap honey for extra maple syrup (reduce liquid slightly if too runny).
Sandwich cookies: sandwich two thin cookies with a thin spread of dulce de leche or buttercream for a treat.

For other classic cookie ideas and flavour inspiration, look at this Grandma’s Irish sugar cookies recipe.

Common questions

Q: How long do they take to bake?
A: Aim for 12–15 minutes but start checking at 10 minutes. You want a dark golden colour. Ovens vary, so colour is the best cue.

Q: Can I make these chewy instead of thin and crispy?
A: Yes — use slightly more flour or chill the dough balls so they spread less. Reduce the boiling water to 1/2 tbsp and slightly under-bake (pull when they’re a shade lighter) for a chewier centre.

Q: Are these gluten-free-friendly?
A: Use certified gluten-free oats and a 1:1 gluten-free flour blend (with binder). Texture will be similar though sometimes a touch more crumbly.

Q: Can I use brown sugar instead of maple syrup?
A: Brown sugar can work, but you’ll lose the specific maple note and the dough will behave differently (less runny). If using sugar, add 2–3 tbsp of a liquid sweetener or a little extra butter to help spread.

Q: Do I have to use baking soda?
A: The baking soda is important — it reacts with the hot liquid and creates lift and spread. Omitting it will yield denser, less crunchy cookies.

Conclusion

Thin and crispy Anzac cookies are an easy, reliable bake that rewards simple technique with terrific texture and flavour. For another thin-and-crispy take on Anzacs, try this Perfect Thin and Crispy Anzac Biscuits Recipe which highlights similar tips and timings. If you’d like to compare a classic version, see Easy Anzac Biscuits (a.k.a. Anzac Cookies) – Pudge Factor for a straightforward, traditional approach.