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.
Bake the cookies in your oven for 8-10 minutes (how long depends on whether you want them to be chewy or crunchy), and then remove and let cool.
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.
Welcome!
Making this now, replaced maple syrup with a flax egg, used beet sugar and white flour, and a mix of coconut oil and earth balance butter. Added cocoa powder to one batch and turmeric and ginger to the other! Seems to be turning out good 🙂 Thank you for the recipe!
Hi Gabby!
You’ll have to let me know how the turmeric and ginger ones turn out. That sounds like a combo I’m going to have to try!
Is it possible to replace the white flour with a half cup of coconut flour (you know, to actually use said flour instead of simply admiring it in the pantry). Mmmn, turmeric and ginger!
Hi Carol!
I think it should be ok to replace at least half the flour, though it may make a chewier cookie. I’d experiment with the proportions but start with 1/3 or 1/2 cup substitution and then adjust from there. If you try it, I hope you’ll come back and tell me how it turned out! Sounds like a yummy option. 🙂
Thank you so so much!!! I’ll definitely give them a go and get back to you xxxx
Great! Look forward to hearing how it went Carol 🙂
These look fabulous.
Mine didn’t double in size and just stayed the same after baking…still delicious but not Anzac cookies:( any idea why that happened?
thanks!
Hi Natasha,
One reason I can think of is that maybe your oven was not fully pre-heated? The high heat when you put the cookies in the oven is critical to melting the coconut oil to get that spread. If the cookie bakes faster than the oil liquefies though, then it will bake in mounds and not spread.
Hope you’ll give the recipe another go and have better luck next time!
A cousin that lives in Australia sent pictures of her Anzac biscuits. I had no idea they were a thing! I went looking for a healthy’fied version and found this recipe. Made this a couple weeks back. It turned out like muffin tops, taste was great, but more on the chewy side. It was a bit too sweet for my taste. I think the biscuits didn’t really spread out during baking.
Tried this again today. I made sure to flatten the dough with my fingers /palm on the parchment paper. I flipped the cookies at about the 7 min mark and baked them for another 3 or 4 mins. Omg, I can’t tell you how awesome it turned out. Perfectly crispy on the outside to get dunked into my masala chai. The coconut flavor in the biscuits is just divine. Thank you for sharing this awesome recipe!
So great that you gave them a second try! I love a good crispy anzac biscuit dipped in tea! They are certainly on the sweeter side, but I think it is the sugar that gives it that great crunch. Glad you enjoyed it as much as me, and thanks for taking the time to share your experience here!