Chewy Anzac Biscuits (Coconut Cookies) – Vegan

by Sharon on January 1, 2018

Traditional Australian cookie made healthier by using spelt flour and coconut oil. The results are Chewy Anzac Biscuits, a coconutty vegan delight!

Chewy Anzac Biscuits

A big hello to 2018! My year played out with lots of baking, which is always a good thing, right? The year also ended on a high note with some sunny days that enabled me to actually be able to snap a few photos before these beauties were gobbled up. Vancouver is known for epic rainfall during the winter, so I need to take full advantage when the sun is shining.

These Chewy Anzac Biscuits became a personal project after becoming slightly obsessed with an Australian author. I’ve been reading anything by Liane Moriarty that I can get my hands on. All of her books were wait-listed at the library which confirms her awesomeness. 🙂 One of her novels is called ‘The Hypnotist’s Love Story’ and in it one of the characters bakes a batch of Anzac Biscuits.

Chewy Anzac Biscuits

Anzac Biscuits? I had never heard of them. I know that biscuits generally means cookies but the rest was a mystery. After a quick visit to good old Google’s search bar, I found this recipe and learned that Anzac Biscuits were sent out to Aussie and Kiwi troops during WW1, being egg-less made them safe to travel without spoiling. I also decided they could be made much healthier by replacing butter with coconut oil, white flour is OUT and spelt is in, and my usual coconut sugar sub in seems natural with all of the other coconut action going on.

Chewy Anzac Biscuits

It’s the start of a new year and I’m into reflecting and goal setting and all of that fun stuff. This time last year when I wrote about 2016 things were so different! 2016 was a hard year but I felt optimistic about 2017. I’m so happy to report that those positives feeling resulted in a year to remember. Some highlights include: seeing Depeche Mode live (amazing – and I don’t use that word lightly – it was amazing), being the maid of honour in my sisters wedding, and breaking a few page view records to the Honour System. Not too shabby. 😉

One of my intentions in 2018 is to continue reading for pleasure. I have this great cookie recipe because of a book! I was even invited to join a book club. SO excited. We joked that if the first rule of book club was you can’t talk about book club we’d all be thrown out. We keep talking about our book club. Bunch of book nerds and I’m in heaven. Lol.

Best wishes to all of you for an incredible 2018!


Chewy Anzac Biscuits

Based on this recipe.

Yields 15

Chewy Anzac Biscuits (Coconut Cookies) – Vegan
Save RecipeSave Recipe


  • 1/2 cup oats
  • 1/2 cup spelt flour
  • 1/2 cup shredded, unsweetened coconut
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil
  • 1 tbsp maple syurp
  • 1/2 tsp baking soda
  • 1 tbsp boiling water


  1. Preheat oven to 325 and line a sheet with parchment paper. Set aside
  2. In a large bowl, combine the oats, spelt, coconut, coconut sugar and stir well. Set aside
  3. In a small saucepan over low heat melt together the coconut oil and maple syrup. Meanwhile in a small bowl, dissolve the baking soda into the boiling water. Pour the baking soda/water into the melted coconut oil, remove from heat and stir it well.
  4. Pour the coconut oil mixture over the dry mixture and stir until fully combined
  5. Roll tablespoon sized balls and place three across on the baking sheet, leaving room between each as they spread a bit
  6. Bake 12 - 15 minutes, shorter bake times means a chewier cookie


{ 11 comments… read them below or add one }

Colleen January 5, 2018 at 3:10 pm
I love coconut in baked goods, and these cookies sound so delightfully chewy. They look easy to make too. Thanks for sharing!
Sharon January 6, 2018 at 11:58 pm
Coconut is such a great ingredient. Thanks Colleen. 😊
Leslie-Anne January 5, 2018 at 6:44 pm
I loved Liane Moriarty last year! Such fun reads. ANZAC biscuits are so tasty - I like how you switched them up to make them a bit more healthy. Let's hope there will be a new book out this year to enjoy!
Sharon January 6, 2018 at 11:56 pm
That would be awesome! I've already burned through almost all of her books. Maybe I'll be inspired to try another Aussie classic!
Denise from Urb’n’Spice January 5, 2018 at 9:54 pm
Hi, Sharon! I am delighted to see your recipe for Anzac Cookies, and am particularly pleased that it is dairy free. I am looking forward to baking up a batch with the kiddies soon. Thank you for sharing.
Sharon January 6, 2018 at 11:54 pm
Thanks Denise! My big kiddo (45) loved these. Hope yours enjoy!
Nicoletta @sugarlovespices January 6, 2018 at 1:05 pm
Love that you used oats and spelt flour in these cookies! And coconut sugar, my favorite! Anzac cookies are so good and yours look amazing!
Sharon January 6, 2018 at 11:53 pm
All my favourite swaps! Thanks Nicoletta. 😊
Sean@Diversivore January 6, 2018 at 3:59 pm
I'll admit, I'm not normally big on subbing in coconut oil because I find that everything ends up tasting vaguely tropical - BUT - I make an exception when there's already coconut on-board, as is the case with this delicious looking recipe! They look wonderfully chewy and tasty. And I'm glad you were able to take care of our rare West-Coast windows of sunshine. I personally can't wait for them anymore, and do most of my shooting with full-spectrum lights!
Sharon January 6, 2018 at 11:53 pm
I should consider lights. And I'm so glad you're on board with the coconut oil. It really does work well on these. Thanks Sean!
Edwina January 13, 2018 at 8:03 pm
These look delicious. I love your take on these, making them healthier. I always love using coconut oil in baking so it's good to see it in there!

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