Preheat the oven to 350°F (175°C).
In a medium-sized mixing bowl, mix the oats, flour, ginger (if using), coconut, and Swerve. Set it aside.
Melt the coconut oil in a small pan over medium-low heat. Whisk in the molasses and maple syrup.
Whisk the baking soda into the mixture in the pan. It will foam up and double in size. Quickly remove it from the heat and pour it into the flour mix.
Stir the wet and dry ingredients together. You should have a fairly cohesive mixture without having to add additional water.
Line a large, dark baking sheet with parchment paper. With clean hands, roll ⅛ of the dough (about 2 tablespoons) into a ball.
Flatten the dough firmly between two hands and place it on the lined baking tray. Leave the dough rounds thicker for chewy Anzac biscuits and thinner for crunchy Anzac biscuits.
Shape the other 7 vegan biscuits and place them on the lined baking tray. Leave some room on the baking tray between the biscuits as they do spread a little.
Bake the gluten free biscuits in the top third of the preheated oven for a 7-8 minutes at 350°F (175°C).
Let the Anzac biscuits cool at room temperature for at least 15 minutes before eating. They'll start out chewy and crisp up as they cool, becoming crunchy biscuits in a few hours.