Vegan ANZAC Biscuits (Oat & Coconut Cookies)
These oat and coconut cookies follow the classic ANZAC biscuit formula, using golden syrup to bind the dough and deliver their signature caramel flavor without eggs or dairy. A short bake at moderate heat gives them crisp edges and a chewy center. They come together in about 25 minutes and pair well with tea or coffee.
Equipment
- Oven
- 2 rimmed baking sheets (half-sheet pans)
- Parchment paper or silicone baking mats
- Medium mixing bowl
- Small saucepan
- Heatproof measuring cup
- Measuring cups and spoons
- Whisk
- Rubber spatula or wooden spoon
- Cookie scoop (#40, about 1.5 Tbsp) or tablespoons
- Cooling rack
Ingredients
For the Biscuit Dough:
- 1 cup old-fashioned rolled oats use thick-cut, not instant; organic if possible for best texture
- 1 cup all-purpose flour spoon and level for accuracy
- ¾ cup desiccated unsweetened coconut finely shredded; not sweetened flake
- ¾ cup packed light brown sugar fresh, soft sugar prevents dryness; dark brown sugar yields deeper molasses notes
- ½ tsp fine sea salt balances sweetness and boosts caramel notes
- ½ cup vegan unsalted butter use a firm, baking-ready block (not spread); European-style vegan butter preferred
- 2 tbsp golden syrup Lyle’s recommended for authentic flavor; maple syrup + light molasses 1:1 is a workable sub
- 1 tsp baking soda fresh; this creates the signature light, lacy texture
- 2 tbsp boiling water just off the boil to activate baking soda properly
- 1 tsp pure vanilla extract optional, for rounder aroma
To Finish:
- 1 pinch flaky sea salt optional, for contrast
Instructions
- Preheat (5 minutes of active prep): Heat the oven to 325°F / 163°C. Line 2 baking sheets with parchment or silicone mats and position a rack in the center. This lower temperature encourages even caramelization without over-browning.
- Combine Dry Ingredients (3 minutes): In a medium bowl, whisk together rolled oats, all-purpose flour, desiccated coconut, brown sugar, and fine sea salt until evenly mixed. You should see the sugar break up with no lumps, and the aroma will be lightly nutty-sweet.
- Melt Butter and Syrup (2–3 minutes): In a small saucepan over low heat, melt the vegan butter with the golden syrup, stirring until smooth and glossy. Do not let it simmer; you want it just melted for a clean, toffee-like flavor.
- Activate the Leavening (30 seconds): In a heatproof cup, stir baking soda into the boiling water until dissolved. Remove the saucepan from heat and immediately pour the soda solution into the butter mixture. It will foam vigorously—swirl the pan to combine. This reaction creates the biscuit’s classic light, lacy crumb.
- Combine Wet and Dry (1–2 minutes): Pour the foaming butter mixture over the dry ingredients. Add vanilla if using. Fold with a spatula until no dry pockets remain; the dough should look evenly damp and hold together when squeezed. If it feels crumbly, add 1–2 tsp hot water and mix again.
- Portion and Shape (4–5 minutes): Scoop level mounds using a #40 scoop (about 1.5 Tbsp) and place 2 inches apart on prepared sheets (you’ll have about 18). For chewier centers, leave mounds slightly domed. For crisper biscuits, gently flatten to about 2.5-inch rounds. Sprinkle with a pinch of flaky salt if desired.
- Bake (12–14 minutes): Bake at 325°F / 163°C until the edges are deep gold and the centers look set but slightly soft—about 12 minutes for chewier, 14 minutes for crisper. Rotate the pan halfway for even color. Visual cue: a shiny surface gives way to a matte finish with caramel rims.
- Cool and Set (5–15 minutes): Let biscuits rest on the sheet for 5 minutes to set, then transfer to a cooling rack until firm and just warm, 10 minutes more. They’ll crisp further as they cool, revealing a toasty oat-coconut aroma.
Notes
Mary’s Tips:
- Authentic Sweetener: Golden syrup is key to classic ANZAC flavor. If unavailable, mix 1 Tbsp maple syrup + 1 Tbsp light molasses for a close profile.
- Texture Control: For chewier biscuits, keep the mounds domed and bake 12 minutes. For crisper, flatten more and bake 14 minutes.
- Butter Choice: Use a firm vegan baking block (around 80% fat). Tub spreads contain more water and can cause excess spread.
- Oats Matter: Avoid instant/quick oats; they make the biscuits floury. Rolled oats keep them pleasantly nubby.
- Gluten-Free: Substitute a 1:1 gluten-free baking flour for the all-purpose flour; rest dough 5 minutes before scooping to hydrate.
- Nutty Twist: Fold in 1/3 cup finely chopped macadamias or pecans for richness.
- Deeper Caramel: Swap half the brown sugar for dark brown sugar or add a teaspoon of barley malt syrup for extra toffee notes.
- Even Baking: Bake one sheet at a time on the center rack for the most uniform color; if baking two sheets, rotate and swap positions halfway.
- Storage: Airtight up to 5 days at room temp; re-crisp in a 300°F / 150°C oven for 3–4 minutes if needed.
Nutrition
Calories: 157kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 14mgSodium: 133mgPotassium: 59mgFiber: 1gSugar: 11gVitamin A: 158IUVitamin C: 0.1mgCalcium: 14mgIron: 1mg
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