Vegan ANZAC Cookies
Indulge in a classic treat with a plant-based twist—these Vegan ANZAC Cookies are a hearty and wholesome ode to tradition. Made with rolled oats, shredded coconut, and a touch of golden syrup (or maple syrup), these cookies boast a perfectly chewy texture and rich, caramel-like flavor. Vegan butter and brown sugar ensure a satisfying sweetness without the inclusion of animal products, making them ideal for vegans and non-vegans alike. With just 15 minutes of prep and a quick bake time, these egg- and dairy-free cookies are easy to whip up for any occasion. Perfect for sharing or enjoying solo, they pair beautifully with a hot cup of tea. Packed with nostalgic flavors and cruelty-free ingredients, these treats are the ultimate guilt-free indulgence to savor year-round!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup unsweetened shredded coconut
- 0.75 cup brown sugar
- 0.5 cup vegan butter
- 2 tablespoons golden syrup or maple syrup
- 1 teaspoon baking soda
- 2 tablespoons boiling water
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, shredded coconut, and brown sugar. Mix well to evenly distribute the dry ingredients.
In a small saucepan over low heat, melt the vegan butter. Stir in the golden syrup or maple syrup until well combined and warmed through. Remove from heat.
In a small heatproof bowl, dissolve the baking soda in the boiling water. Quickly add this mixture to the melted butter and syrup, stirring vigorously as it will bubble and froth.
Pour the liquid mixture into the bowl of dry ingredients. Add the salt and mix until the dough comes together and all ingredients are well incorporated.
Using your hands or a cookie scoop, form the dough into small balls, about 1.5 inches in diameter. Place them evenly spaced apart on the prepared baking sheet.
Slightly flatten each ball with the back of a spoon to form a round cookie shape.
Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden brown. Keep an eye on them to avoid overbaking.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the vegan ANZAC cookies once cooled and store any leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
2935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2604 mg | 113% | |
| Total Carbohydrate | 366.9 g | 133% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 203.1 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1414 mg | 30% | |
*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.
