Vegan Anzac Biscuits
These Vegan Anzac Biscuits are a plant-based twist on the classic treat, offering all the nostalgia without compromising on flavor or ethics. Made with wholesome rolled oats, desiccated coconut, and a hint of golden syrup (or maple syrup for a modern touch), these biscuits strike a perfect balance between chewy and crisp. A simple yet satisfying combination of pantry ingredients—including vegan butter—toasts gently in the oven for a golden-brown finish that pairs beautifully with tea or coffee. Quick to prepare in just 30 minutes and yielding up to 20 biscuits, this recipe is perfect for snack lovers and vegans alike. Whether you’re embracing tradition or trying Anzac biscuits for the first time, these dairy-free delights are sure to become a favorite.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 3/4 cup Desiccated coconut
- 3/4 cup Brown sugar
- 1/2 cup Vegan butter or margarine
- 2 tablespoons Golden syrup or maple syrup
- 1 teaspoon Baking soda
- 2 tablespoons Boiling water
- 1/4 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, desiccated coconut, brown sugar, and salt. Stir the dry ingredients together until evenly mixed.
In a small saucepan over low heat, melt the vegan butter or margarine with the golden syrup or maple syrup, stirring occasionally until smooth.
In a small bowl or cup, dissolve the baking soda in the boiling water. Add this mixture to the melted vegan butter and syrup mixture, and stir well. The mixture will foam up slightly.
Pour the wet ingredients into the dry ingredients and mix thoroughly until you have a consistent dough.
Using a tablespoon amount, roll portions of the dough into balls and place them on the prepared baking trays, leaving some space between each for spreading.
Gently flatten each ball with the back of a spoon or your fingers.
Bake in the preheated oven for 12 to 15 minutes, or until the biscuits are golden brown.
Remove from the oven and let the biscuits cool on the baking trays for about 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, the biscuits can be stored in an airtight container for up to a week.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2677 mg | 116% | |
| Total Carbohydrate | 273.5 g | 99% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 112.4 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
