Anzac Biscuit Oatmeal Cookies with Golden Syrup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chewy oatmeal cookies inspired by the traditional Australian Anzac biscuit, enriched with golden syrup and toasted coconut for a nostalgic treat. This Australian-inspired recipe, ready in about 30 minutes, layers rolled oats, all-purpose flour, desiccated coconut into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 24 Australian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Step 2: In a large bowl, combine 2 cups rolled oats, 1 cup all-purpose flour, 1 cup desiccated coconut, and 1 cup packed brown sugar, stirring to mix evenly.
  3. Step 3: In a small saucepan over low heat, melt 1/2 cup unsalted butter with 1/3 cup golden syrup until smooth and combined. Remove from heat.
  4. Step 4: Dissolve 1 tsp baking soda in 2 tbsp boiling water, then stir this into the butter and golden syrup mixture along with 1 tsp vanilla extract and 1/4 tsp salt.
  5. Step 5: Pour the wet ingredients into the dry oat mixture and stir thoroughly until a sticky dough forms.
  6. Step 6: Using a tablespoon, scoop dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
  7. Step 7: Bake for 12-15 minutes until golden brown around the edges and set in the center.
  8. Step 8: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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