Chewy & Crispy Vegan Anzac Cookies
These delightful Vegan Anzac Cookies are a modern twist on the classic Australian recipe, perfect for anyone craving a quick and satisfying treat. When first out of the oven, they boast a chewy texture that melts in your mouth, while cooling transforms them into a delightful crispness, making them ideal for dunking in your favorite coffee or tea. Infused with the warm spice of allspice and a sweet coconut flavor, each bite is full of nostalgia. The use of nondairy butter and brown rice syrup ensures that these cookies are entirely plant-based without compromising on taste. Sweetened coconut can be used to tailor the sweetness to your preference. Enjoy these cookies as a snack or as a charming addition to any gathering!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
All-purpose flour
1 cup (sifted)
Granulated sugar
2/3 cup (none)
Rolled oats
1 cup (none)
Shredded coconut
1 cup (sweetened or unsweetened)
Salt
1/2 teaspoon (none)
Allspice
1/2 teaspoon (none)
Nondairy butter
4 1/2 ounces (cubed)
Brown rice syrup
1/4 cup (none)
Baking soda
1/2 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C) and lightly grease a baking sheet or line it with parchment paper.
2
In a large mixing bowl, sift together the all-purpose flour, rolled oats, granulated sugar, shredded coconut, salt, and allspice to ensure all ingredients are evenly mixed. Make a well in the center of the dry ingredients.
3
In a small saucepan, combine the cubed nondairy butter and brown rice syrup. Heat over low temperature, stirring occasionally, until the butter has melted and the mixture is smooth. Remove from heat.
4
Dissolve the baking soda in 1 tablespoon of boiling water and add it to the butter mixture immediately, stirring quickly to mix. This will create a bubbly reaction, so be cautious!
5
Pour the foaming butter mixture into the well in the dry ingredients. Using a wooden spoon, mix thoroughly until all ingredients are well-combined and a sticky dough forms.
6
Using a tablespoon, scoop the dough and drop it onto the prepared cookie sheet, leaving about two inches of space between each cookie to allow for spreading. Gently flatten each mound with your fingertips.
7
Bake in the preheated oven for approximately 20 minutes, or until the edges turn golden brown. Keep an eye on them to achieve your desired crispiness. Once baked, remove from the oven and let cool on a wire rack.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Chewy & Crispy Vegan Anzac Cookies?
These are a modern plant-based twist on the classic Australian recipe, featuring a texture that is chewy when warm and crispy when cooled.
Is this recipe entirely plant-based?
Yes, the recipe uses nondairy butter and brown rice syrup to ensure it is completely vegan.
What is the texture of these cookies?
When first removed from the oven, they are chewy; however, they become crispy as they cool on a wire rack.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How many ingredients are needed for this recipe?
There are 9 ingredients: all-purpose flour, granulated sugar, rolled oats, shredded coconut, salt, allspice, nondairy butter, brown rice syrup, and baking soda.
What type of flour is used?
The recipe calls for 1 cup of all-purpose flour, which should be sifted.
What kind of oats are required?
You will need 1 cup of rolled oats.
Can I use sweetened coconut?
Yes, you can use either sweetened or unsweetened shredded coconut depending on your preference.
What spice gives these cookies their flavor?
Allspice is used to provide a warm, nostalgic spice profile.
How much nondairy butter is needed?
The recipe requires 4 and a half ounces of nondairy butter, which should be cubed.
What sweetener is used in place of traditional honey or golden syrup?
This recipe uses 1/4 cup of brown rice syrup.
How do I prepare the baking sheet?
Lightly grease the baking sheet or line it with parchment paper.
Which ingredients should be sifted together?
Sift together the flour, rolled oats, granulated sugar, shredded coconut, salt, and allspice.
How do I melt the butter and syrup?
Combine them in a small saucepan over low temperature, stirring occasionally until the mixture is smooth.
How is the baking soda added to the recipe?
Dissolve 1/2 teaspoon of baking soda in 1 tablespoon of boiling water before adding it to the melted butter mixture.
Why does the butter mixture bubble?
The baking soda dissolved in boiling water creates a bubbly reaction when mixed with the butter and syrup.
How do I combine the wet and dry ingredients?
Pour the foaming butter mixture into a well made in the center of the dry ingredients and mix with a wooden spoon.
What should the dough consistency be like?
The dough should be well-combined and sticky.
How do I portion the cookies?
Use a tablespoon to scoop the dough and drop it onto the prepared baking sheet.
How much space should be left between the cookies?
Leave about two inches of space between each cookie to allow for spreading during baking.
Should I flatten the dough mounds?
Yes, gently flatten each mound with your fingertips before baking.
How long do the cookies need to bake?
Bake for approximately 20 minutes.
How do I know when the cookies are finished baking?
They are done when the edges turn golden brown.
Where should the cookies cool?
Once removed from the oven, let the cookies cool on a wire rack.
Are these cookies suitable for dunking?
Yes, their crisp texture once cooled makes them ideal for dunking in coffee or tea.
How much sugar is in the recipe?
The recipe calls for 2/3 cup of granulated sugar.
How much salt is used?
The recipe requires 1/2 teaspoon of salt.
How much baking soda is required?
Use 1/2 teaspoon of baking soda.
Is there a specific way to mix the dry ingredients?
Yes, sift them together in a large mixing bowl and create a well in the center for the wet ingredients.
What is the serving suggestion for these cookies?
They can be enjoyed as a snack or a charming addition to any social gathering.