I’ve stumbled across a few recipes for Anzac biscuits lately, and while organizing the cupboards today I noticed I’d built up a pretty serious supply of both oats and grated coconut. So I accepted that the stars had aligned for me to finally make some myself, mashed up a few different recipes, subbing in coconut oil for the butter, and set to work. This was more or less a one-bowl recipe, and one batch produced 22 cookies, though I probably could have stretched it to a clean two dozen if I’d been more careful when scooping out the batter.
These are by no means my most healthy recipe, but these cookies (that’s right, I dropped the ‘biscuit’ pretty quickly) are just too delicious not to share them with you. I had to play around with the amount of sugar I used because the first batch I made was a bit too sweet for my taste, but I think I’ve worked that out now with this recipe, and these cookies are a definite winner.
They are also incredibly easy to make. Start with coconut oil (melt it if yours is in a solid form). Add to the bowl the sugar, vanilla, and maple syrup and give it a good stir. In a separate bowl combine the flour, oats, coconut and salt, and then add it to your main bowl.
As the last step, in a small dish combine the boiling water and baking soda, stirring gently as it bubbles. Add it to your cookie mixture and stir well to distribute. You’ll end up with a crumbly looking mixture that in no way resembles batter, but that is ok – you’re on the right track.
Use a measuring spoon (I chose the 1 1/2 tbsp one, but 2 tbsp would work well (producing larger cookies), and use it to pack the crumble into firm scoops and drop them onto your lined cookie sheet 1-2″ apart from each other (the cookies will double in size as they bake, spreading out on the cookie sheet so you want to give them lots of space). I fit 8 cookies safely on one baking sheet.
Even if you bake for longer, by storing these vegan anzac cookies in the fridge they will regain a bit of chewyness (spell check tells me that is not a word, but I insist it is) thanks to the coconut oil solidifying in the fridge.
I love dunking these cookies in tea, but the rest of my family will agree that they are just as good on their own or with ice cream. (mental note: make them more chewy next time and try making ice cream sandwiches).
Hope you enjoy these as much as we are!
- 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)
- Preheat the oven to 180 C and line a baking sheet (or two)
- Warm the coconut oil to a liquid state if necessary and add to your mixing bowl.
- Add the sugar, vanilla, and maple syrup to the oil and stir until uniform.
- In a separate bowl mix the flour, oats, coconut and salt before adding it to the wet mixture. Stir until well combined.
- 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.
- Using a 1½ tbsp spoon, scoop the batter out, packing it well into the spoon before dropping it onto your baking sheet.
- Space cookies 2 inches apart (I baked 8 cookies per sheet)
- Bake in the oven for 8-10 minutes (8 min = chewy; 9-10 minutes = crunchy).
- Let cool and enjoy. Store in the fridge to keep them fresh and chewy.