Vegan ANZAC Cookies
Chewy, golden, and irresistibly nostalgic, these Vegan ANZAC Cookies put a plant-based spin on an iconic treat. Packed with wholesome ingredients like rolled oats, shredded coconut, and maple syrup, these cookies deliver a perfect balance of nutty sweetness and buttery richness—without any animal products. The secret lies in the classic combination of melted vegan butter and baking soda dissolved in boiling water, which creates a frothy, caramel-like base that binds the dough beautifully. Ready in under 30 minutes, these cookies are perfect for sharing, whether you’re honoring tradition on ANZAC Day or indulging your sweet tooth at any time of year. Serve them with a warm cup of tea or coffee for the ultimate cozy pairing, and enjoy the fact that they’re as simple to make as they are delightful to eat. Looking for a dairy-free, egg-free cookie that doesn’t compromise on flavor or texture? This vegan recipe has you covered!
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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Slightly flatten each ball with the back of a spoon to form a round cookie shape.
Step 8
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.
Step 9
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.
Step 10
Serve the vegan ANZAC cookies once cooled and store any leftovers in an airtight container for up to a week.
Nutrition Facts
| Serving size | (543.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2536.7 |
| Total Fat 148.8g | 0% |
| Saturated Fat 105.2g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2639.0mg | 0% |
| Total Carbohydrate 272.9g | 0% |
| Dietary Fiber 26.9g | 0% |
| Total Sugars 111.8g | |
| Protein 32.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 171.3mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 1101.2mg | 0% |
Source of Calories