Go Back Email Link
–+ servings
This easy buckwheat ANZAC cookies recipe is gluten free, dairy free and nut free. A simple vegan cookie with that classic combo of oats and coconut! Recipe by Nourish Everyday

Vegan Buckwheat ANZAC Biscuits

This buckwheat ANZAC biscuits recipe is dairy free and nut free, and even better they are super duper easy to make. A simple vegan biscuit with that classic combo of oats and coconut! 
4.67 from 3 votes
Print Pin
Course: Desserts and Sweets, Healthy Baking
Cuisine: dairy free, egg free, gluten free, nut free, vegan, vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18 to 20 cookies

Ingredients

  • 180 grams rolled oats (gluten free) - 2 cups
  • 68 grams desiccated coconut or shredded coconut - 3/4 cup
  • 70 grams buckwheat flour - 1/2 cup
  • 30 grams coconut sugar - about 4 tbsp
  • 100 mL rice malt syrup - 5 tbsp
  • 100 mL coconut oil measured melted - 5 tbsp
  • 60 mL water - 3 tbsp
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp bicarb soda

Instructions

  • Preheat oven to 150˚C and line a large tray with baking paper.
  • Separate out half a cup of the rolled oats and set aside.
  • Place all ingredients in a food processor except for the reserved half cup of oats. Process together to form a rough dough; it will be a little grainy but should easy come together when you pinch it with your fingers.
  • Add the remaining oats to the food processor. Pulse just a few times, until the oat flakes are incorporated into the dough but still visible.
  • Shape the mixture into biscuit shapes (size as desired; I usually get 18 using large heaped tablespoonfuls) and place on baking tray. The mixture doesn't spread too much, so make sure to shape into a biscuit shape and flatten them down onto the tray. Ideally, they should be between 5 mm and 1 cm thick, closer to 5 mm.
  • Bake for approximately 20 minutes or until the biscuits turn a nice golden brown, slightly darker at the edges. They will still feel soft in the centre after this time, but they will harden. If you want to have a slightly softer biscuit, I suggest under-baking. Try taking out between 12-15 minutes of cooking time.
  • Once baked to your liking, remove from oven and allow to cool and harden. Store in an airtight container; they should last 1-2 weeks stored at room temperature.

Notes

*You can use maple syrup, coconut syrup or date syrup instead of rice malt syrup. You can also use honey, but the biscuits will no longer be vegan.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!