ANZAC biscuits that are vegan & gluten-free and have crunchy edges, chewy middles and have a delightful coconut 'buttery' sweet flavour.
I recall being taught to bake ANZAC Biscuits in primary school (so so long ago) for awareness of ANZAC Day; one of the most important days on our Australian calendar.
A day observed on the 25th of April each year to remember and honour those who fought for our great nations (Australia & New Zealand) during the Gallipoli Campaign and all wars.
Lest We Forget.
ANZAC Biscuits are a classic treat, still popular today. These cookies are a great little bickie (yes, us Aussies shorten 'biscuit' to 'bickie') to dunk in your cup of tea. You only need to spare 30 minutes of your time to whip these up.
ANZAC biscuits came about from having little ingredients during the time of war and used ingredients that don't spoil easily and boy are these DELISH!
How to make ANZAC Biscuits
Step 1 - Preheat oven to 170ºC (338ºF)
Step 1 - Prep dry ingredients: In a mixing bowl, combine oats, rice flour, raw sugar and coconut
Step 1 - Prep wet ingredients: Over medium heat in a small pot, combine and stir vegan butter and golden syrup until melted. Add bicarb and boiling water to the melted 'butter' mixture, then stir until frothy.
Step 1 - Pour frothy mixture over dry ingredients, combine all ingredients until wet.
Step 1 - Take tablespoonfuls of mixture and place them on baking paper-lined oven trays in small round shapes, using the back of the spoon, slightly flatten. Leave plenty of room between each biscuit for spreading.
Step 1 - Bake for 15 minutes or until reddish brown.
Step 1 - Allow to cool on trays.
Tips for making vegan & gluten free ANZAC biscuits
As this ANZAC biscuit recipe is gluten-free, rice flour is being used without a binding agent, the biscuit mixture will be wet but crumbly. You'll not be able to form proper cookie dough balls, don't let this alarm you.
I made 24 medium/large ANZAC biscuits from this recipe. Spoon out a tablespoonful of the crumbly cookie dough and shape them as much as you can using your hands into a ball and place them on a baking paper-lined tray. Use the back of a spoon to lightly flatten (still in somewhat of a ball)
Allow enough room between each biscuit as they will expand
Ensure you use gluten-free oats and not just oats if you have a gluten intolerance, as some oats are manufactured using the same equipment they use on 'gluten' products.
If you aren't on a gluten free diet, use plain flour instead of rice flour
Gluten free ANZAC Biscuit dough is crumbly
What makes ANZAC biscuits chewy?
It's the type of sugar used in the recipe. For a chewy ANZAC biscuit use castor sugar in the recipe, for a crunchy biscuit use raw sugar. I personally prefer crunchy, what do you prefer? Leave me a comment below.
What does ANZAC stand for?
Australian and New Zealand Army Corps
I like to enjoy my ANZAC biscuits with a freshly homemade lemongrass and ginger tea.
I like to enjoy my gluten free ANZAC cookies with a cup of home made lemongrass and ginger tea
Gluten free ANZAC biscuit notes
I did try using a binding agent, such as xanthan gum and found the results to be less desirable. The dough looked closer to normal cookie dough, but when baking these, they didn't spread well and were still thick in the middle resulting in a chewy 'cake like' texture. The taste was the same.
Other sweets that might interest you
Anzac Biscuits - Vegan & Gluten Free
- 190 g Rice Flour
- 55 g Desiccated Coconut or shredded coconut
- 200 g Raw Sugar
- 80 g Rolled oats use gluten free oats
- 125 g Plant based spread I used olive nuttelex
- 2 tablespoon Golden syrup
- ½ teaspoon Bicarbonate soda
- 1 teaspoon Boiling water
- Preheat the oven to a low 170ºC (338ºF)
Prepare Dry Indegrients
- In a mixing bowl, combine oats, rice flour, raw sugar and coconut
Prepare Wet Ingredients
- Over medium heat in a small pot, combine and stir plant based spread and golden syrup until melted. Add bicarb and boiling water to melted 'butter' mixture, then stir until frothy.
- Pour frothy mixture over dry ingredients, combine all ingredients until wet.
- Take tablespoonfuls of mixture and place on baking paper lined oven trays in small round shapes, using the back of the spoon, slightly flatten. Leave plenty of room between each biscuit for spreading.
- Bake for 15 minutes or until reddish brown.
- Allow to cool on trays.