Vegan ANZAC Biscuit Recipe

ANZAC day is going to be quite different this year and this recipe for ANZAC biscuits is a little different to usual also as it has vegan, regular and a gluten-free options. As I love to up the nutrition in my recipes I have added chia seeds to the mix as well as using unrefined sugar options and wholemeal flour.

For the gluten-free recipe you will need gluten-free oats which are available and if you are gluten-free you most likely have them in the pantry already. The chia seeds give a lovely little crunch and add protein, antioxidants and omega 3 to the mix. Instead of the usual golden syrup, you have the choice of brown rice syrup, coconut nectar or a thick creamed honey. If all you have in the pantry is golden syrup it is also perfectly fine to use. Coconut sugar is a great substitute for regular soft brown sugar in this recipe and the wholemeal flour adds extra B vitamins, folate and riboflavin.


~New Recipe~

Vegan | Gluten-free

Makes 20

Preheat the oven to 180°C and line a baking tray.

Gather your ingredients and measure the following into a pot:

125g butter


1/2 c virgin coconut oil

1/3 c brown rice syrup, coconut nectar, golden syrup or creamed thick honey

1/4 c water

Melt together on a low heat then add:

1 tsp baking soda

Stir through the melted mixture then measure the following into a bowl:

1 1/2 c rolled quick cook oats

1 c desiccated coconut

1 c wholemeal flour

2 T chia seeds

2 T coconut sugar


1 1/2 c rice flakes or gluten-free oats

1 c desiccated coconut

2/3 c corn starch(flour)

1/3 c brown rice or almond flour

1/3 c coconut flour

1/4 c chia seeds

2 T coconut sugar

Pour the wet mixture into the dry mixture and stir together. Using a table spoon scoop out portions of the mix and shape into a flat circle, push them together in your palms to get them flat and stick them together and push in the sides. Place onto the baking sheet with a centimetre of space in between each biscuit. Bake for 10-15 minutes, until golden brown, remove from the oven and transfer to a cooling rack. Store in a lined tin.

I am a big fan of tins, they somehow make baking taste better and last longer and I do love the annual ANZAC tin. But recently I've noticed that there are more and more ingredients added to these classic biscuits and not the more nutritious type either, and they are made in Australia. Unfortunately they now contain margarine which includes palm oil, flavours and colours.

I hope you enjoy this recipe and tag me on social if you make them :0)

Anna x

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