Vegan Anzac cookie recipe

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.

How to make Anzac cookie

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.

Peanut butter banana oatmeal cookies 4 ways
4.82 from 33 votes
Peanut butter banana oatmeal cookies are easy 3 ingredients breakfast cookies with no eggs or milk.
Serves: 8
Prep Time: 10 minutes
Check out this recipe
3 INGREDIENTS BANANA PEANUT BUTTER COOKIES 4 WAYS, no eggs #veganbaking #vegancookies #veganglutenfree #veganeasy #easy #glutenfreebaking #grainfree #healthybaking #delicioushealthyrecipes #cleaneating #3ingredients #veganbaking #healthyvegan #healthyveganrecipes #healthyvegandiet #howtobeahealthyvegan #healthy
Vegan peanut butter oatmeal cookies
4.85 from 32 votes
Vegan peanut butter oatmeal cookies an easy healthy chocolate chips breakfast cookie with almond flour. Plus, it has the most delicious chewy texture and it is refined sugar free, dairy free and gluten free.
Serves: 8
Prep Time: 10 minutes
Check out this recipe
Peanut butter oatmeal cookies

Don’t forget to share a picture of your Anzac cookies with me on Instagram! 

Your friend,


Anzac cookie recipe

A healthier Anzac cookie recipe, egg free, dairy free and refined sugar free.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Course: Dessert, Snack
Cuisine: Australian, New-Zealand
Diet: Vegan, Vegetarian
Keyword: anzac biscuits, anzac cookie recipe, anzac cookies, egg free anzac cookies, healthy anzac biscuits, healthy anzac cookies, vegan anzac cookies, vegan snack
Servings: 12 cookies
Calories: 241kcal
Author: Carine
4.75 from 36 votes


  • 1 cup Rolled oats
  • 1 cup All purpose white flour - or spelt flour or all-purpose gluten free flour
  • 1 cup Desiccated coconut
  • 1/2 cup brown sugar - or coconut sugar
  • 3 tablespoons boiling water
  • 1/4 cup maple syrup
  • 1/2 cup coconut oil - melted
  • 1 teaspoon baking soda


  • 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


Serving: 1cookie | Calories: 241kcal | Carbohydrates: 28g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Sodium: 98mg | Potassium: 101mg | Fiber: 2g | Sugar: 14g | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg




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