This sweet, crispy vegan Anzac cookie recipe is a healthier version of the popular Anzac cookie recipe made with less sugar, no golden syrup and no butter!
What are Anzac cookies?
Anzac cookies are popular New Zealand and Australian cookies mainly made of rolled oats, coconut, butter, baking soda, golden syrup and flour. They are sweet crispy cookies served on the Anzac-day weekend in April and also known as Anzac biscuits.
How to make vegan Anzac cookies?
A classic Anzac cookie recipe is not vegan because it contains butter. To make vegan Anzac cookies you can replace the butter by vegan butter or coconut oil. Also, to add nutrient to your vegan Anzac cookies I recommend using unrefined liquid sweetener like maple syrup or date syrup or coconut nectar.
Let’s have a look at what you need to make crispy Anzac cookies:
- Flour – all-purpose wheat flour or spelt or all-purpose gluten-free flour
- Rolled oats – not instant oats, you need jumbo rolled oats
- Unsweetened dessicated coconut
- Brown sugar – this is the secret to make crispy cookies on the outside but still chewy in the inside. You can also use white sugar but you won’t have a chewy Anzac cookie inside.
- Maple syrup – the classic recipe is made of golden syrup, maple syrup is a refined-sugar-free option that adds a delicious flavor to the cookies
- Baking soda
- Boiling water
- Coconut oil – or melted vegan butter
So basically an Anzac cookie is an egg-free oatmeal cookie with coconut. It tastes like oat breakfast cookies and you don’t have to wait for Anzac day to make some, they are great vegan breakfast cookies for any day.
Why are they called Anzac cookies?
They are called Anzac cookies after the name of the Australian and New Zealand Army Corps (ANZAC) that was established at the beginning of World War I. It is believed that wives of the soldiers were sending them cookies from Australia and New Zealand. But because of the very long trip from downunder to the Western and Mediterranean fronts, they needed a recipe that keeps well.
The making of Anzac cookies became a tradition, in particular to celebrate Anzac Day, which is a public holiday on 25 April in New Zealand and Australia. This date commemorates the landing in Gallipoli on 25 April 1915. The Anzac soldiers where missioned to secure the Gallipoli peninsula, in order to control the access to the Black Sea. This date is now in Australia and New Zealand a day to remember all the men and women who served and died in all wars.
How to make them chewy?
There are two teams when it comes to Anzac cookies. Some people love them thin and crispy and others like them chewy. Let me share my tips to make them match your favorite texture. The key to make your Anzac cookies chewy is to use brown sugar, slightly more liquid sweetener than the classic recipe and to flatten the cookies a bit thicker. If you follow these 3 steps, you will have a chewy cookie in the inside. On the other hand, if you love yours crispy and thin, use white sugar, reduce the liquid sweetener by 2 tablespoons and flatten your cookies thinly before baking. This will make crispy Anzac biscuits.
A healthy Anzac cookie recipe
This recipe contains 30% less sugar than a classic Anzac cookie recipe and uses coconut oil instead of butter. In fact, coconut oil has great antibacterial properties due to the high amount of lauric Acid and it doesn’t contain vegetable oils like you would find in most vegan butters. Also, the flavor of coconut oil is amazing and the texture of the cookies is crispier on the border. However, if you prefer to use vegan butter you can. The cookies will spread more on the baking sheet and the texture will be softer.
More vegan oatmeal cookie recipes
If you love oatmeal cookies but you want something different, try some of the vegan cookie recipes below.
Don’t forget to share a picture of your Anzac cookies with me on Instagram!
Anzac cookie recipe
- Preheat oven to 180°C (350°F). Line 2 cookie sheets with parchment paper. Set aside.
- In a large mixing bowl, combine oats, flour, desiccated coconut, brown sugar.
- In another bowl, combine boiling water with maple syrup, coconut oil and baking soda.
- Pour the liquid ingredients onto the dry ingredients.
- Combine with a spatula until it forms a cookie batter.
- Shape 12 cookie balls of same size and place each ball, 1 thumb appart, on the prepared cookie sheets.
- Slightly flatten each cookie with your hand palm. Thinner will make them crispier. For chewy cookies, keep them thicker. Smoothen the edge if it cracks.
- Bake 12-14 minutes in center rack.
- Remove from the oven and cool 5 minutes on the tray before transferring on a cooling rack.
- The cookie firms up after about 1 hour.
- Store them up to 2 weeks in a cookie jar or freeze in zip bags