The Perfect Anzac Biscuit (Vegan And Nut-Free)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 cookies
These delicious Anzac biscuits can be baked to your preference for a perfectly chewy treat or a satisfying crunch. These vegan cookies are a sure hit.
  • 1 cup rolled oats (I use thick oats)
  • 1 cup whole wheat flour
  • ⅔ cup cane sugar (you can also use brown sugar - use 1 cup if you like them sweet)
  • ⅔ cup shredded coconut (unsweetened)
  • ½ cup coconut oil
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp boiling water
  • ½ tsp baking soda
  • pinch of salt (optional)
  1. Preheat the oven to 180 C and line a baking sheet (or two)
  2. Warm the coconut oil to a liquid state if necessary and add to your mixing bowl.
  3. Add the sugar, vanilla, and maple syrup to the oil and stir until uniform.
  4. In a separate bowl mix the flour, oats, coconut and salt before adding it to the wet mixture. Stir until well combined.
  5. In a small dish, add the baking soda to the boiled water and stir until it stops bubbling. Pour it onto your batter and stir until well distributed.
  6. Using a 1½ tbsp spoon, scoop the batter out, packing it well into the spoon before dropping it onto your baking sheet.
  7. Space cookies 2 inches apart (I baked 8 cookies per sheet)
  8. Bake in the oven for 8-10 minutes (8 min = chewy; 9-10 minutes = crunchy).
  9. Let cool and enjoy. Store in the fridge to keep them fresh and chewy.
Nutrition Information
Serving size: 1 cookie Calories: 148 Fat: 8.54g Saturated fat: 7.04g Carbohydrates: 17.58g Sugar: 7.9g Fiber: 1.87g Protein: 1.9g
Recipe by Accidentally Crunchy at