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Vegan Anzac Biscuits

The oatmeal cookies or healthy cereal oat crackers. Crispy anzac biscuit cookie with oat flakes on rustic table

Vegan Anzac Biscuits

These Vegan Anzac Biscuits combine oatmeal, brown sugar, golden syrup and shredded coconut for an authentic Anzac cookie with the perfect crunch.

Though traditionally made with butter these plant-based vegan biscuits will not disappoint.

Why You’ll Love This Vegan Anzac Cookies Recipe

These eggless vegan Anzac cookies bake up quickly and easily for a truly authentic Anzac cookie experience.  You’d never know these Anzac cookies were vegan. No funky ingredients required.

Helpful Equipment To Make Healthy Vegan Biscuits

Ingredients To Make this Vegan Anzac Biscuits Recipe 

  • 1 and 1/4 cups (156g) All Purpose Flour
  • 1 cup (100g) Rolled Oats
  • 1 cup (80g) Desiccated Coconut
  • 1 cup (200g) Light Brown Sugar
  • 2/3 cup (150g) Vegan Butter
  • 4 Tbsp Golden Syrup
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract

How To Make This Vegan Biscuits Recipe

Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.

Combine all-purpose flour, rolled oats, desiccated coconut, and light brown sugar in a mixing bowl and mix well to combine.

Heat vegan butter and golden syrup in a saucepan over medium heat stirring until the butter has completely melted.

Once the butter has melted stir in the baking soda. Note the mixture will begin to foam which is normal but be careful not to burn yourself.

Remove from the heat immediately and pour over the dry ingredients in the mixing bowl. Add the vanilla extract and mix it well into the cookie dough.

Pinch off pieces of dough to form flat, round cookie patties using your hands.

Place the cookie patties onto two parchment-lined baking trays. Try to get 10 cookies on each tray for a total of 20 cookies.

Bake for approximately 12 minutes or until the tops turn golden brown.

Cool the biscuits completely on the baking trays before moving them.

All About Anzac Biscuits

Anzac cookies or biscuits are popular in Australia and New Zealand. These cookies are made with rolled oats, flour, sugar, butter, golden syrup, baking soda, and desiccated coconut.

These cookies seem to have been popularized by wives sending them to soldiers abroad as the ingredients were thought to keep well during transportation.

The oatmeal cookies or healthy cereal oat crackers. Crispy anzac biscuit cookie with oat flakes on rustic table

Variations

  • For a change of pace add some raisins, cranberries, or chocolate chips.
  • Add a touch of almond extract or ground cinnamon for a different flavor.

Tips and Tricks/Notes

Desiccated coconut can also be called finely shredded coconut and is usually found in the baking aisle of the grocery store.  You can use sweetened or unsweetened coconut.

Golden syrup is a caramel-flavored syrup readily available in Australia, the UK, and South Africa. It is available to order on Amazon as well and may be available at some stores in the US. You can substitute maple syrup, dark corn syrup, or any other table syrup you have on hand.

Make sure to use two trays to bake these cookies. I typically like to squish my cookies onto one tray so there is less to clean up but don’t do that with these cookies. They need space to spread out as they should be flat and crispy.

You can bake both trays at the same time but rotate them partway through the baking process.  Alternatively, if you don’t have two trays, bake them one batch at a time.

We found a 12-minute bake time to be perfect. These cookies are supposed to be crispy and crunchy so there is no harm in baking them or a few minutes longer to ensure you get a super crisp cookie. All ovens are different so the amount of time will really depend on how hot your oven gets.

If you want to make a batch of gluten-free Anzac cookies you can substitute gluten-free all-purpose flour for regular all-purpose flour in the same quantity. Just make sure all the other ingredients are labeled gluten-free as well.

Though oats are gluten-free by nature they may be processed in facilities where they can come into contact with gluten-containing foods so make sure they are certified gluten-free.

Make sure to use rolled oats and not instant, quick cook, or steel cut.

How To Store

Keep the vegan Anzac cookies in an airtight container at room temperature and they will stay  deliciously crunchy for up to 7 days.

They will still be good to eat after the 7 days but they may get slightly soft. You can place them in the fridge in an airtight container to ensure they stay crispy or freeze them for up to 3 months.

FAQs

How to make vegan Anzac biscuits?

If you are looking for a quick and easy way to make vegan Anzac cookies you have come to the right place! With some flour, oats, vegan butter, desiccated coconut, brown sugar, and a few other ingredients you can make up a batch of these dairy-free Anzac biscuits.

Are Anzac biscuits vegan?

Traditional Anzac biscuits contain dairy butter but this recipe for vegan Anzac biscuits uses a vegan butter making them suitable for those who don’t eat dairy.

Why do Australians make Anzac cookies on Anzac Day?

It is tradition to prepare Anzac cookies on Anzac Day, the day of remembrance observed in Australia and New Zealand.

The oatmeal cookies selective focus close up or healthy cereal oat crackers. Crispy anzac biscuit cookie with oat flakes on rustic table

Conclusion

Oatmeal, coconut, and golden syrup come together for a deliciously crunchy Vegan Anzac cookie that may have you going back for seconds or thirds!

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The oatmeal cookies or healthy cereal oat crackers. Crispy anzac biscuit cookie with oat flakes on rustic table

Vegan Anzac Biscuits


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  • Author: Sam
  • Total Time: 27 minutes
  • Yield: 20 1x
  • Diet: Vegan

Description

These Vegan Anzac Biscuits combine oatmeal, brown sugar, golden syrup and shredded coconut for an authentic Anzac cookie with the perfect crunch. Though traditionally made with butter these plant-based vegan biscuits will not disappoint.

These vegan Anzac biscuits are made with oatmeal, coconut and golden syrup for the most delicious crunchy cookie that will have you going back for seconds (and thirds).


Ingredients

Units Scale
  • 1 and 1/4 cups of All Purpose Flour
  • 1 cup of Rolled Oats
  • 1 cup of Desiccated Coconut
  • 1 cup of Light Brown Sugar
  • 2/3 cups of Vegan Butter
  • 4 Tbsp of Golden Syrup
  • 1 tsp of Baking Soda
  • 1 tsp of Vanilla Extract

Instructions

  1. Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. Combine all-purpose flour, rolled oats, desiccated coconut, and light brown sugar in a mixing bowl and mix well to combine.
  3. Heat vegan butter and golden syrup in a saucepan over medium heat stirring until the butter has completely melted.
  4. Once the butter has melted stir in the baking soda. Note the mixture will begin to foam which is normal but be careful not to burn yourself.
  5. Remove from the heat immediately and pour over the dry ingredients in the mixing bowl. Add the vanilla extract and mix it well into the cookie dough.
  6. Pinch off pieces of dough to form flat, round cookie patties using your hands.
  7. Place the cookie patties onto two parchment-lined baking trays. Try to get 10 cookies on each tray for a total of 20 cookies.
  8. Bake for approximately 12 minutes or until the tops turn golden brown.
  9. Cool the biscuits completely on the baking trays before moving them.

Notes

  • Golden syrup – Is available in Australia, the UK and South Africa. It’s also available on Amazon. Otherwise you can use maple syrup, dark corn syrup or any table syrup.
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Category: Cookies
  • Method: Oven
  • Cuisine: Australian

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