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
- 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.
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
