There’s something special about a cookie with history. ANZAC cookies, originally baked to send to Australian and New Zealand Army Corps soldiers overseas, are a beloved tradition that’s stood the test of time.
Crisp at the edges, chewy at the center, and packed with the goodness of oats and coconut, these iconic treats bring comfort in every bite. Today, I’m sharing a vegan ANZAC cookie recipe that captures all the nostalgia and flavor of the original—without any animal products.
Whether you’re new to vegan baking or just looking for a plant-based twist on a classic, this recipe is wonderfully simple, quick to make, and uses pantry staples. Gather your ingredients, preheat the oven, and get ready for a batch of cookies that’s as wholesome as it is delicious.
If you love old-fashioned recipes with modern flair, you’re going to adore these vegan ANZAC cookies!
Why You’ll Love This Recipe
- Plant-Based Goodness: 100% vegan, with no dairy, eggs, or honey required.
- Easy Ingredients: Uses pantry staples you likely already have at home.
- Rich in Tradition: Classic ANZAC flavor and texture, reimagined for today’s kitchen.
- Perfect Texture: Crispy edges, chewy centers—cookie heaven!
- Quick & Simple: Ready in about 25 minutes, with minimal prep and cleanup.
- Customizable: Add your favorite mix-ins or adjust sweetness to taste.
If you enjoy nostalgic recipes, you might also love the Grandma’s Old Fashioned Bread Pudding With Vanilla Sauce or the Lazy Cookie Cake Recipe for another easy vegan treat.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Rolled oats | 1 cup (100g) | Use old-fashioned oats for best texture |
| All-purpose flour | 1 cup (120g) | Can substitute whole wheat for a nuttier flavor |
| Desiccated coconut | 3/4 cup (60g) | Unsweetened, finely shredded |
| Brown sugar | 2/3 cup (130g) | Light or dark brown sugar |
| Vegan butter | 1/2 cup (115g) | Room temperature, or coconut oil |
| Golden syrup | 2 tablespoons | Or use maple syrup or agave nectar |
| Baking soda | 1 teaspoon | |
| Boiling water | 2 tablespoons | |
| Salt | 1/4 teaspoon | Enhances flavor |
Equipment
- Large mixing bowl
- Small saucepan
- Baking sheet
- Parchment paper or silicone baking mat
- Wooden spoon or spatula
- Measuring cups and spoons
- Wire cooling rack
Instructions
-
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat. This ensures your cookies don’t stick and makes cleanup a breeze.
-
Combine dry ingredients.
In a large mixing bowl, add the rolled oats, all-purpose flour, desiccated coconut, brown sugar, and salt. Stir together until evenly mixed.
-
Melt vegan butter and syrup.
In a small saucepan over low heat, melt the vegan butter together with the golden syrup (or maple/agave). Stir occasionally until fully combined.
Remove from heat.
-
Dissolve the baking soda.
Add the boiling water to a small cup or bowl. Stir in the baking soda until completely dissolved (it will fizz up slightly).
-
Combine wet and dry ingredients.
Pour the baking soda mixture into the melted butter/syrup. Stir well—this will cause the mixture to foam slightly, giving your cookies a lovely lightness.
-
Mix everything together.
Pour the wet mixture into the bowl of dry ingredients. Stir until just combined.
The dough should be moist but not too sticky; if it seems dry, add a splash more water.
-
Shape the cookies.
Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet. Leave about 2 inches between each, as they will spread.
-
Flatten slightly.
Gently press each cookie ball with your fingers or the back of a spoon to flatten them a bit (about 1/2 inch thick).
-
Bake.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are just set. For chewier cookies, bake a minute less; for crispier cookies, a minute more.
-
Cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Tip: Don’t overbake! ANZAC cookies continue to firm as they cool, so take them out when they’re just golden at the edges.
Tips & Variations
- Swap the sweetener: If you can’t find golden syrup, use maple syrup or agave nectar. Each lends a slightly different flavor, but all work beautifully.
- Go gluten-free: Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour.
- Add-ins: Try adding a handful of vegan chocolate chips, chopped dried fruit, or chopped nuts for a twist.
- Make them crispier: Press the cookies thinner and bake a few minutes longer for a crunchier result.
- For softer cookies: Bake for the minimum time and store in an airtight container.
- Storage: These cookies keep well in an airtight container for up to a week, and freeze beautifully for up to 2 months.
“ANZAC cookies are a wonderful base for creative baking—don’t be afraid to make them your own!”
Nutrition Facts
| Serving Size | 1 cookie (out of 18) |
|---|---|
| Calories | 110 |
| Total Fat | 5g |
| Saturated Fat | 2g |
| Carbohydrates | 15g |
| Sugar | 6g |
| Fiber | 1g |
| Protein | 1g |
| Sodium | 60mg |
Note: Nutrition values are approximate and will vary with ingredient brands and portion sizes.
Serving Suggestions
- With a cup of tea or coffee: ANZAC cookies are perfect for afternoon tea, dunked in your favorite hot drink.
- As a lunchbox treat: Pack a couple in your lunch for a comforting, satisfying snack.
- With vegan ice cream: Sandwich a scoop of Goat Milk Ice Cream (No Eggs) or your favorite dairy-free ice cream between two cookies for a decadent dessert.
- Crumbled over yogurt: Sprinkle broken cookies on top of your vegan yogurt for a delicious breakfast or snack.
- Gift them: Tie up a batch in a pretty box or jar—ANZAC cookies make a thoughtful homemade gift.
Conclusion
Baking vegan ANZAC cookies is about more than just making dessert—it’s about honoring tradition, bringing people together, and enjoying simple, wholesome flavors. These cookies deliver all the nostalgia of the classic recipe, but are crafted to fit a plant-based lifestyle, so everyone at your table can indulge.
Whether you savor them with a hot drink, share them with a friend, or sneak one as a midnight snack, these cookies are sure to become a staple in your baking repertoire. If you’re looking for more plant-based inspiration, check out my Kodiak Banana Muffins Recipe and Go Macro Bar Recipe for more easy, delicious vegan treats.
Happy baking!
📖 Recipe Card: Vegan ANZAC Cookies
Description: These classic ANZAC cookies are made vegan, with a chewy texture and delicious coconut flavor. Perfect for a sweet snack or afternoon tea.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 16 cookies
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 3/4 cup shredded coconut
- 1/2 cup brown sugar
- 1/2 cup vegan butter
- 2 tablespoons golden syrup
- 1/2 teaspoon baking soda
- 2 tablespoons hot water
- Pinch of salt
Instructions
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a large bowl, mix oats, flour, coconut, brown sugar, and salt.
- In a small saucepan, melt vegan butter and golden syrup over low heat.
- Mix baking soda and hot water in a small bowl, then add to the melted butter mixture.
- Pour wet ingredients into dry ingredients and stir to combine.
- Scoop tablespoonfuls of dough onto the tray, flattening slightly.
- Bake for 12-15 minutes or until golden brown.
- Allow to cool on the tray before transferring to a wire rack.
Nutrition: Calories: 110 kcal | Protein: 1.5 g | Fat: 5 g | Carbs: 15 g
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