Vegan Anzac Biscuits

Vegan Anzac biscuits with crispy edges and a soft chewy centre. They're packed with oats, coconut and have a hint of caramel. This recipe has been tested with several allergy-friendly ingredients!

Course Dessert

Cuisine Australian, Vegan

Prep Time 20

Cook Time 15

Total Time 35

Servings biscuits

Calories 202

Author Anthea

Ingredients

1 cup (125g) all-purpose plain flour or gluten-free all-purpose flour (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 (43g) golden syrup (note 4)
½ teaspoon baking soda
2-4 tablespoons (30-60g) water or dairy-free milk, 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.
Add the flour, oats, coconut and sugar to a large mixing bowl, and mix until combined.
Add the butter and golden syrup to a small saucepan over low heat and mix until melted. Add the baking soda and mix again. The mixture may or may not bubble up (either is fine).
Pour the butter mixture over the dry ingredients and mix until just combined. The dough should be slightly tacky. If you grab and pinch some dough, it should stick together. If your dough is too dry, add a dash of water or milk and mix again. If your dough is too sticky, add a little flour and mix again.

Shaping and baking the vegan Anzac biscuits:

Using damp hands, grab heaped tablespoons of dough. Roll and squash the dough into flattened patties that are around 5cm (2 inches) wide. Arrange the patties on your prepared baking trays with around 5 cm (2 inches) between each (the biscuits will spread).
Bake for around 12 minutes (for soft and chewy biscuits) or 15-18 minutes (for crunchier and chewy biscuits). When you take the biscuits out of the oven, they will continue baking on the trays!
Enjoy the biscuits warm or at room temperature.
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 refresh the biscuits, reheat them in the oven for 5-10 minutes at 100°C (210°F) and allow them to cool.

Video

Notes

The gluten-free version often results in a stickier dough. If needed, add an extra tablespoon (10g). Your final dough will still be stickier than the original version, but 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.
If you use spreadable butter, omit the water/milk. If you use coconut oil, add an extra pinch of salt. You can also customise the texture of your cookies by adjusting the amount of butter. Use 125g butter for softer cookies, or up to 165g butter for crispier cookies. You will need to adjust the amount of water/milk accordingly.
Instead of golden syrup, you can use maple syrup, rice malt syrup or agave nectar. Some of these are runnier than golden syrup so you may need to use less water in the recipe

Nutrition