Vegan and Gluten Free Anzac Biscuits
These gluten free Anzac biscuits have no butter and are vegan! Enjoy these crunchy Australian and NZ treats, but NEVER call them cookies!
Ingredients
- 6 tablespoons rolled oatmeal, dry
- 6 tablespoons gluten-free flour (Bob's Red Mill Gluten-Free 1 to 1 Baking Flour)
- 6 tablespoons unsweetened, shredded coconut flakes
- ¼ cup Swerve, granular
- ½ teaspoon ginger powder (optional, but recommended)
- ¼ cup coconut oil
- 2 teaspoons maple syrup
- 1 teaspoon light molasses
- ½ teaspoon baking soda
Instructions
- 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.
Notes
This is a level 3 recipe (weight maintenance and active lifestyles). Let’s keep it real. It doesn’t matter that these gluten free biscuits are plant based and made with (some) organic ingredients. At the end of it all, they’re still a snack food, not a healthy meal.
When I make these delicious Anzac biscuits, it is really hard not to eat 3-4 (or more!) in a sitting. They have that irresistible combination of sweetness plus a fatty mouthfeel shared with many foods that tend to get overeaten.
Cupcakes, cookies, donuts, brownies, all of those tasty things in bakeries... It’s super hard to stop at just one or two for many of us.
This recipe makes 8 Anzac biscuits. If you live with several people, you probably won’t have leftovers. If you live by yourself, you can freeze leftover biscuits so they aren’t sitting on the counter tempting you.
In truth, I find it’s easiest to avoid the temptation entirely by limiting my baking activities. That said, I still enjoy the occasional treat, whether for a holiday, or because I want to celebrate my Aussie and Kiwi readership. 😊 I’m happy to share this allergy-friendly option for those who need it and want to indulge!
Nutrition information is for one serving of the recipe. Carbohydrates listed are net carbs (total carbs minus the fiber).
Nutrition
Calories: 133kcalCarbohydrates: 15.8gProtein: 1.1gFat: 9.8gSaturated Fat: 8.3gCalcium: 0.6% DVIron: 2.2% DV
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