Vegan ANZAC Biscuits
Golden, buttery biscuits packed with rolled oats and desiccated coconut, held together with rich golden syrup. Crisp edges, satisfyingly chewy centre, and that beloved caramel-like sweetness everyone adores. A timeless favourite — traditionally made without eggs or dairy, so it adapts beautifully to fully vegan baking! Perfect with tea, coffee, or enjoyed as a sweet snack any time of day.
Shared by jessy
Time
40 min
Serves
6
Difficulty
easy
🛒 Ingredients
- 1 cup rolled oats.. 1 cup desiccated coconut — unsweetened
- 1 cup all-purpose flour.. ¾ cup brown sugar or coconut sugar
- ¼ tsp salt.. ½ cup coconut oil — solid, not melted
- ⅓ cup golden syrup.. 2 tbsp water.. ½ tsp baking soda
👩🍳 Instructions
- 1
Prep & mix dry ingredients: Preheat oven to 170°C (340°F). Line two baking trays with parchment paper. In a large bowl, mix oats, coconut, flour, sugar, and salt — stir well to combine.
- 2
Make syrup mixture: In a small saucepan or microwave-safe bowl, combine coconut oil and golden syrup. Heat gently until melted and smooth. Stir in the 2 tbsp water, then add baking soda — watch it foam up!
- 3
Combine dough: Pour the hot syrup mixture straight into the dry ingredients. Stir quickly and thoroughly until everything is evenly moistened and holds together when squeezed.
- 4
Shape & bake: Roll tablespoons of mixture into balls. Place on baking trays 5 cm apart — they spread as they bake. Flatten slightly with your hand or a fork. Bake 12–15 minutes until deep golden all over. They will still feel soft when hot — do not overbake.
- 5
Cool & set: Leave on the hot trays for 15 minutes — this is when they firm up and turn crisp! Transfer carefully to a wire rack once fully set.