Vegan ANZAC Biscuit Recipe: A Healthier Twist on a Classic Treat

Prep Time 15 minutes
Cook Time 10 minutes
Serves Makes approx 12 biscuits!
Vegan ANZAC Biscuit Recipe

Are you a fan of sweet treats that are not only delicious but also healthy? If yes, then you’re going to love this ANZAC BISCUIT recipe!

As you know, ANZAC biscuits are a classic Australian and New Zealand delicacy. They’re made using oats, flour, and sugar, but I’ve put my own twist on them by making them vegan-friendly. This means you can enjoy a delicious snack without any guilt!

The Australian and New Zealand Army Corps is where the name “Anzac” comes from, and the biscuits have a long history. Anzac Day commemorates the anniversary of the first significant military combat conducted by Australian and New Zealand forces.

According to legend, the original Anzac Biscuits were created by the wives of troops during World War I using ingredients that would remain fresh for the several weeks it took for the soldiers to arrive overseas. The original biscuits were rock-hard, but the recipe has changed over time to make them more enjoyable to eat.

To begin with, I chose high-fiber rolled oats to give this recipe a boost of fiber and important vitamins and minerals. Also, they provide the biscuits with a pleasant texture that increases their fullness and satisfaction.

Secondly, to make this recipe suitable for anyone with gluten sensitivities or intolerance, gluten-free flour is substituted for regular wheat flour. But, feel free to indulge if you have no dietary restrictions. You may substitute normal wheat flour if you like.

Unrefined coconut sugar is substituted by ordinary white sugar or golden syrup when it comes to sweeteners. Natural sweetener coconut sugar has a lower glycemic index than white sugar, thus it won’t result in a surge in blood sugar levels. Also, it has a delicate caramel flavor that harmonizes nicely with the oats and coconut in the biscuits.

Finally, to make this dish vegan-friendly, melted coconut oil is used in place of conventional butter. Coconut oil is a wonderful plant-based substitute for butter and gives the biscuits a little coconut taste.

Vegan ANZAC Biscuit Recipe: A Healthier Twist on a Classic Treat

Prep Time 15 minutes
Cook Time 10 minutes
Serves Makes approx 12 biscuits!
Vegan ANZAC Biscuit Recipe


  • 1 cup rolled oats (high fibre and so healthy)
  • 1 cup gluten-free flour (can use wheat flour if you are not gluten-free
  • 1 teaspoon baking powder (essential to help them get nice and bouncy)
  • 1/2 cup coconut sugar (love using unrefined sugar in baking)
  • 3/4 cup desiccated coconut (desiccated is super fine coconut and highly recommend in this recipe)
  • 3 tablespoons maple syrup (again love unrefined sugars and maple just tastes amazing)
  • 1 flax egg (1 tablespoon flax meal and 3 tablespoons water)
  • 1/2 cup coconut oil (melted, can substitute for butter if you prefer – coconut oil is a great vegan option)


  1. Preheat oven at 180 degrees
  2. Line a baking tray with baking paper
  3. Place all ingredients in a bowl and mix well to form a cookie dough.
  4. If the mixture is too wet and oily, add more gluten-free flour.
  5. If it hasn’t formed well then add coconut oil (a teaspoon at a time)
  6. Roll the dough to form flat, round-shaped biscuits – ideally the size of the palm of your hand.
  7. Bake on a baking tray at 180 degrees for 15 minutes (longer for a crunchier biscuit)
  8. Allow to cook and then enjoy

Recipe Notes

Equipment you Need

Vegan ANZAC Biscuit Recipe

Did you know that oats are an excellent source of fiber and can help lower cholesterol levels? That’s right! So not only are you treating yourself to a delicious snack, but you’re also doing your body a favor by consuming a healthy ingredient. These vegan Anzac biscuits are a healthier and more delicious twist on the classic Australian and New Zealand treat. They’re perfect for vegans, those with gluten intolerance or sensitivity, or anyone looking for a healthier snack option. Give them a try and let us know what you think!

If you enjoyed this vegan Anzac biscuits recipe, you’ll love our other vegan recipes at Brisbane Cooking Classes. To learn more and discover new recipes, visit our website or follow us on social media.If you’re interested in learning more about vegan cooking or looking for more vegan recipes, check out our Brisbane Cooking Classes. We have a variety of vegan cooking classes that are perfect for beginners and experienced cooks alike. Our classes cover everything from vegan baking to plant-based meals, so you’re sure to find something that suits your tastes. Thanks for reading, and happy baking!

Frequently Asked Questions

How many biscuits does the recipe make?

This recipe usually yields around 12 biscuits, which is just enough to satisfy your sweet tooth cravings. They are the perfect size to find in the palm of your hand, making them ideal for a quick snack or a lunchtime treat.

Can you store them in the freezer?

Yes, you can absolutely freeze them! Freezing biscuits is a great way to extend their shelf life. Simply place them in an airtight container and freeze them. When you are ready to enjoy them, take them out of the freezer and allow them to thaw naturally. You can enjoy them as they are, or heat them up for a few minutes in the oven to restore their crispiness.

What’s the best way to store them?

To keep your Anzac biscuits fresh for longer, it’s best to store them in an airtight container. If they become soft, you can easily crisp them up again by baking them in the oven for a few minutes.

What kind of oats should I use?

For this recipe, I recommend using rolled oats. They are widely available and provide a great texture to the biscuits. However, all oats can have different levels of absorbency, so you may need to adjust the quantities to achieve the right consistency for your cookie dough.

What other sugar substitutes can I use ?

If you don’t have coconut sugar on hand, you can use brown sugar as a substitute. Alternatively, you can swap out the maple syrup for rice malt syrup, which is very low in fructose. If you’re not vegan, you can also use honey as a substitute