Anzac Recipe Vegan: Delicious Plant-Based Biscuits

Few treats evoke the comfort of home and history quite like ANZAC biscuits. Originally baked by families for soldiers in WWI, these humble golden cookies are beloved throughout Australia and New Zealand.

Today, more and more people are seeking ways to enjoy traditional flavors while following a plant-based lifestyle. Enter: the perfect vegan ANZAC biscuit recipe.

This version delivers all the irresistible chew, golden crunch, and caramelized oat-coconut magic of the original—without any animal products.

Whether you’re honoring ANZAC Day, craving a nostalgic sweet, or simply searching for a cozy, crowd-pleasing cookie to share, this vegan twist will win hearts. With pantry staples and minimal effort, you’ll bake up a batch of history and comfort in just half an hour.

Ready to learn how to make vegan ANZAC biscuits that everyone will love? Let’s dive in!

Why You’ll Love This Recipe

• Authentic Flavor: Enjoy the same toasty coconut-oat combination as the classic, minus the dairy and eggs.
• Super Simple: No creaming, no chill time, and minimal cleanup. Perfect for beginner bakers!
• Great for Sharing: These cookies are naturally egg-free and nut-free, making them ideal for potlucks, school lunches, or care packages.
• Long Shelf Life: ANZAC biscuits were made to last. Store them in an airtight container and savor them for days.
• Customizable: Want them chewier or crispier? This recipe adapts to your tastes (see tips and variations below!).

Ingredients

Equipment

• Large mixing bowl
• Medium bowl
• Baking sheet
• Parchment paper or silicone baking mat
• Measuring cups and spoons
• Wooden spoon or spatula
• Small saucepan or microwave-safe bowl
• Oven mitts
• Wire cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.
2. In a large mixing bowl, combine the dry ingredients: rolled oats, desiccated coconut, all-purpose flour, brown sugar, and salt. Stir well to break up any clumps and distribute the ingredients evenly.
3. In a small saucepan (or microwave-safe bowl), gently melt the coconut oil. Remove from the heat and stir in the maple syrup (or golden syrup).
4. In a separate small bowl, add the boiling water to the baking soda. Stir to dissolve. The mixture will fizz—this is normal!
5. Pour the soda mixture into the melted coconut oil and syrup. Stir to combine.
6. Pour the wet mixture into the dry ingredients. Use a wooden spoon or spatula to mix until a thick, sticky dough forms. If it feels too dry, add a teaspoon of water at a time until you can easily scoop it.
7. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, leaving about 2 inches between each for spreading. Gently press each ball to flatten slightly.
8. Bake for 12-15 minutes, or until golden brown and just set. For chewier biscuits, bake for the shorter end of the range; for crispier, leave them a minute or two longer—but watch closely to prevent burning.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Biscuits will firm up as they cool.
10. Enjoy warm or at room temperature! Store leftovers in an airtight container for up to a week.

Tips & Variations

• Tip: If you love extra chew, underbake by a minute and resist moving them off the tray until fully cool.

• Syrup Swap: Golden syrup is classic, but pure maple syrup or brown rice syrup makes these vegan. Agave syrup works in a pinch, too.
• Butter Flavor: Use vegan butter instead of coconut oil for a richer, more traditional taste.
• Whole Wheat Flour: Sub out half (or all) of the all-purpose flour for whole wheat for a nuttier, heartier biscuit.
• Add-ins: Stir in a handful of vegan chocolate chips or dried cranberries for a fun twist.
• Gluten-Free: Use a cup-for-cup gluten-free flour blend. Double-check your oats are certified gluten-free.
• Shape Matters: For thinner, crispier biscuits, flatten the dough balls more before baking.

Nutrition Facts

Note: Nutrition facts are estimates and will vary with ingredient brands and substitutions.

Serving Suggestions

• Classic with Tea or Coffee: Enjoy these biscuits the Aussie way, with a hot cup of black tea or a cozy oat milk latte.
• Dessert Sandwiches: Sandwich two ANZAC biscuits with your favorite vegan ice cream or dairy-free ice cream for a decadent treat.
• Lunchbox Sweet: Pack one or two in your child’s lunchbox—a wholesome, nut-free option for school.
• With Fruit: Serve alongside fresh berries or grilled peaches for a summery dessert.
• On a Cookie Platter: Pair with other vegan treats like the Gold Medal Flour Sugar Cookies or Lazy Cookie Cake for a party spread.

Conclusion

There’s something enduring about the humble ANZAC biscuit. With its roots in history and its simple, honest ingredients, it’s a cookie that brings people together—whether around a kitchen table, at a commemorative event, or tucked into a lunchbox for a midday pick-me-up.

This vegan version proves you don’t have to sacrifice tradition or taste for a compassionate lifestyle.

So, next time you’re in the mood for a treat that’s crunchy, chewy, sweet, and full of heart, bake up a batch of these vegan ANZAC biscuits. They’re a wonderful way to connect to the past, share with friends, and make new memories—one delicious bite at a time.

If you enjoyed this recipe, you might also love exploring our Kodiak Banana Muffins or try your hand at homemade Green Chile Cheese Bread for something savory. Happy baking!

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