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).
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- Add all purpose flour, rolled oats, dessicated coconut and light brown sugar to a mixing bowl and mix together.
- Add vegan butter to a saucepan along with golden syrup and heat over medium heat, stirring until melted.
- Add baking soda and stir in. It will foam up (this is normal) so just be careful.
- Immediately remove from the heat and pour it over the dry ingredients. Add in your vanilla extract and mix into a cookie dough.
- Break off pieces of the dough and form flat round cookie patties with your hands.
- Place them onto two parchment lined baking trays. Aim to get 20 cookies in total, placing 10 onto each tray.
- Bake for 12 minutes* until golden brown on top.
- Let them cool and firm up directly on the trays before moving.
*Dessicated coconut – is also called finely shredded coconut.
*Golden syrup – this is a caramel flavored syrup easily available in Australia, the UK and South Africa. It’s available on Amazon as well, and likely at certain stores in the US, but you can also swap this out for maple syrup, dark corn syrup or any table syrup.
*Bake them on two trays. I usually squash all my cookies onto one tray, but not this time! These cookies need space because they are supposed to be flat and crispy. So they just don’t fit well all on one tray. Spread them out over two trays. You can then bake them at the same time but rotate the trays partway through baking, or do what I do and bake them one batch at a time (no rotation of trays needed!).
*Bake time. We found 12 minutes to be perfect. However, they are supposed to be crispy and crunchy! So if you want to bake them a few minutes longer you can definitely do it. Bake up to 15 minutes for an even crunchier, crispier cookie.
*Make them gluten-free: If you need to make a gluten-free version of these vegan Anzac biscuits then just switch out the all purpose flour for a gluten free all purpose flour blend in the same quantity. You’ll also want to ensure your rolled oats are certified gluten-free.
*Storing and Freezing: Keep your biscuits stored in an airtight container at room temperature and the cookies will stay deliciously crunchy for at least a week. They are still good beyond a week but they tend to get softer. You can also store them in the fridge in an airtight container. They are also freezer friendly for 3 months.
- Category: Dessert
- Method: Bake
- Cuisine: Australian, Vegan
- Serving Size: 1 Cookie (of 20)
- Calories: 181
- Sugar: 13.3g
- Sodium: 137mg
- Fat: 9g
- Saturated Fat: 4.2g
- Carbohydrates: 23.3g
- Fiber: 1.3g
- Protein: 1.7g
Keywords: vegan Anzac biscuits