Vegan Anzac Biscuits

Posted by Penny Benjamin on

Chewy, crunchy and easy to make, these vegan Anzac biscuits are a hit with young and old. This recipe by Nutritionist Penny Benjamin is completely plant-based, refined sugar free and can be made gluten free too. Bake a batch for a delicious smelling kitchen and happy tummies all round.

Makes 25-30 biscuits Prep: 10 mins Total time: 30 mins


1.5 Cup rolled oats (or quinoa flakes for gluten-free)
1 Cup buckwheat flour
1 Cup almond meal
1 Cup desiccated coconut
2 T chia seeds
1 Cup coconut oil
4 T golden syrup (or 2 T Blackstrap Molasses + 2 T Maple Syrup)


    1. Preheat oven to 160 degrees celcius and line 2 baking trays with baking paper. 
    2. Combine dry ingredients together in a bowl.
    3. Melt the coconut oil then combine wet ingredients together in a separate bowl.
    4. Add wet ingredients to dry and combine well. Assess the consistency of your batter. It should not be crumbly and should be easy to form into balls. If needed, add a little water or more coconut oil.
    5. Take tablespoon-sized portions of the biscuit dough and roll into balls and place onto the lined baking trays. Press the balls down with your fingers to flatten into a biscuit shape.
    6. Bake for 15-20mins (depending on your oven, and how soft/crispy you like your ANZAC biscuits).
    7. Remove from oven and allow to cool.
    8. Store in an air-tight container at room temperature for 4 days before placing in the fridge or freezer.

    Vegan Anzac Biscuits

    Original recipe and images by Penny Benjamin.

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