ANZAC Biscuits | Australian Oatmeal Cookies

This ANZAC biscuits recipe tastes just like the sweet, buttery biscuits of my childhood, but has been adjusted to be suitable for vegans! 

ANZAC biscuits on cooling rack

If you grew up in Australia, then your family probably had an ANZAC biscuits recipe. I grew up eating these delicious treats as a kid, and can still remember looking forward to ANZAC day when our kitchen would be filled with the smell of rich golden syrup. 

ANZAC biscuits’ history is a fascinating one, which dates back to the first world war. This treat was created for the Australian and New Zealand Army Corps, or ANZAC (hence the name!). Back at home, folks would make the biscuits with ingredients included in their ration packs, and sell them to raise money for the war effort. They would also send packages containing ANZAC biscuits to their loved ones serving overseas. Nowadays, we make them around April 25th in honour of Anzac day. 

Ingredients for ANZAC Biscuits (Vegan Recipe)

The traditional recipe for ANZAC biscuits calls for rolled oats, flour, butter, golden syrup, coconut, and baking soda, but I’ve made these ANZAC biscuits vegan by substituting a couple of ingredients. You’ll get the same sweet and crunchy result, and I’m sure none of your non-vegan friends and family members will notice the changes.

  • Rolled oats. Make sure you use the rolled variety rather than instant or quick oats, otherwise the texture won’t be right. 
  • All-purpose flour. If you don’t have all-purpose flour, then you could also use Bob’s Red Mill 1:1 with similar results. 
  • Sugar. You’ll need to use fine-grained sugar for this recipe. Cane or castor sugar is ideal. This will ensure that the granules melt and become nice and caramelized. 
  • Coconut. It’s important to use finely shredded or desiccated coconut for this ANZAC biscuits recipe. If you’re struggling to find them in the store, then you could make your own from coconut shreds. Simply place the pieces into a food processor and blitz until you have a fine consistency. 
  • Golden syrup. This type of syrup is common in Australia and New Zealand, but harder to find in other parts of the world. If you can’t get your hands on any, then you could substitute it for maple syrup. I’ve tried both, and loved them equally!
  • Vegan butter. Salted butter works well for this ANZAC biscuits vegan recipe. If you’re cutting back on sodium then unsalted is also fine. 
  • Baking soda and hot water. 
Hand holding giant ANZAC biscuits

How to Make ANZAC Biscuits Vegan

  1. Preheat oven. Before you start preparing the biscuits, preheat your oven to 350F/176C and line a cookie sheet with parchment paper. You could also use a silicone baking mat
  1. Prepare the biscuit dough.
    • Melt the vegan butter and golden syrup (or maple syrup) in a small saucepan, and stir to combine. In a separate glass, mix together hot water and baking soda, then pour the solution into the melted vegan butter mixture. Stir to combine.
    • Combine the rolled oats, all-purpose flour, sugar, and finely shredded coconut in a small bowl. Tip the dry ingredients in the melted vegan butter mixture and stir well.
    • Once everything is combined, use your hands to form the dough into 16 small balls. You should aim to make the balls about the size of an unshelled walnut. Place the balls out on the prepared cookie sheet, leaving enough space between each ball to spread during baking (about 1 inch / 2.5cms on each side).
  2. Bake the biscuits.
    • There is an ongoing debate about what texture ANZAC biscuits should be. Some people like them soft and chewy, and others swear by crunchy. In my opinion, both are delicious. You’ll bake the biscuits for between 10-16 minutes, depending on your preference. 
    • For chewy ANZAC biscuits: Bake for 10-12 minutes. 
    • For crunchy ANZAC biscuits: Bake for 15-16 minutes.  

4. Cool the ANZAC biscuits.

ANZAC biscuits on cooling rack

ANZAC Biscuits Recipe Swaps

As I mentioned earlier, you might struggle to find golden syrup outside of Austalia and New Zealand. No worries! Just use maple syrup in its place for equally yummy results. 

How to Serve and Store

ANZAC biscuits are best enjoyed straight after cooling, while they’re still chewy or crunchy. I like mine alongside my morning cuppa tea of coffee. 

If you can resist scarfing the whole batch in one day, then store any leftover biscuits in an airtight container for up to three days.

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ANZAC Biscuits | Australian Oatmeal Cookies

  • Author: Rachel Steenland
  • Total Time: 30-36 minutes
  • Yield: 16 cookies 1x


This delicious recipe for ANZAC biscuits vegan swap is just as sweet and buttery as the traditional ANZAC biscuits recipe from my childhood!




  1. Preheat oven to 350F/176C and line cookie sheet with parchment paper or silicone baking mat.
  2. Into a small saucepan, add vegan butter and golden syrup (or maple syrup) and stir until melted. Meanwhile, mix hot water and baking soda together in a glasss and then pour into the melted vegan butter mixture. Stir to combine.
  3. Into a mixing bowl add rolled oats, all-purpose flour, sugar and finely shredded coconut, stir to combine. Pour in the melted vegan butter mixture, then stir well to combine ingredients together.
  4. Form the mixture into 16 balls (see photo example in post above, the balls need to be about the size of an unshelled walnut). Place the balls out on the prepared cookie sheet, leaving enough space between each ball to spread during baking (about 1 inch / 2.5cms each side).
  5. Place the cookies dough balls into the oven and bake for 10-12 minutes for chewy Anzac biscuits or 15-16 minutes for crunchy Anzac biscuits.
  6. Remove the cookies from the oven, let them cool on the cookie sheet for about 5 minutes. Then transfer them to a wire rack so they can finish cooking.

Store cookies in an airtight container on the counter, and consume within 3 days.

  • Prep Time: 20 minutes
  • Cook Time: 10-16 minutes

Keywords: anzac biscuits

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Rachel Steenland

Rachel Steenland

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