Vegan Anzac Biscuits
Soft and chewy vegan Anzac biscuits that are packed with oats and coconut, with a hint of caramel. You only need common pantry ingredients to make these irresistible biscuits!
Servings: 15 biscuits
Ingredients
- 1 cup (125g) all-purpose plain flour, or gluten-free flour blend (note 1)
- 1 cup (120g) rolled oats, gluten-free, if needed
- 1 cup (80g) desiccated coconut / fine shredded coconut, , unsweetened
- ¾ cup (150g) granulated sugar, brown sugar or coconut sugar (note 2)
- ⅔ cup (150g) vegan block butter, vegan spreadable butter or coconut oil (note 3)
- 2 tablespoons golden syrup, (note 4)
- ½ teaspoon baking soda
- 2-4 tablespoons water, as needed
Instructions
Making the vegan Anzac biscuit dough:
- Preheat the oven to 180°C (350°F). Line 2 large baking trays with baking (parchment) paper.
- Mix the flour, oats, coconut and sugar in a large mixing bowl until combined.
- Add the butter and golden syrup to a small saucepan over low heat. Mix until melted. Add the baking soda and mix again. The mixture may bubble up which is fine.
- Pour the melted butter mixture over the dry ingredients. Mix until just combined. The dough should look a little crumbly but moist. If your dough is too dry, add 1 tablespoon of water at a time and mix. If your dough is too wet, add 1 tablespoon of flour at a time and mix.
Shaping and baking the vegan Anzac biscuits:
- Scoop heaped tablespoons of the dough. Using your hands, firmly roll into balls and flatten into biscuit shapes around 5cm wide. Place the biscuits on your lined baking trays with about 5 cm (2 inches) between them as they will spread.
- Bake in the biscuits for around 12 minutes for soft and chewy biscuits or 15-18 minutes for golden crunchier biscuits with a chewy centre. When you take the biscuits out of the oven, they will continue baking on the trays!
- Enjoy the biscuits warm or at room temperature. Or for extra crunchy biscuits, enjoy them frozen!
- Store leftovers in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks or in the freezer for up to 2 months. The biscuits will soften over time. If you'd like to 'renew' the biscuits, reheat them in the oven for 5-10 minutes at 100°C (210°F) and allow them to cool.
Notes
- I'd recommend adding an extra tablespoon (10g) of gluten-free flour as it's less absorbent than plain flour. If using gf flour, your dough will be wetter than the regular dough. However, your final biscuits will be crunchier!
- If you use brown sugar or coconut sugar, your vegan Anzac biscuits will be chewier and darker in colour.
- You can use anywhere from 125g to 165g of butter (less for softer cookies, more for crispier cookies). If you decrease the butter, add a little more water to your biscuit dough. If you increase the butter, decrease the amount of water (or use none at all).
- Golden syrup can be substituted with maple syrup, rice malt syrup or agave nectar. However, some of those syrups are runnier than golden syrup so you may need to adjust the amount of water accordingly.
Nutrition
Serving: 1 biscuit | Calories: 202kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Sodium: 104mg | Potassium: 70mg | Fiber: 2g | Sugar: 13g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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