The thing that’s quite a challenge in Vegan baking is not being able to use eggs. I can understand and convert recipes to use Vegan margarine or even substituting coconut oil but the egg thing is a biggy because of the science behind the egg’s participation in the recipe. At first I avoided egg recipes because they are just too difficult to convert but then the blog Vegan Baking came to my rescue, again. Although this recipe does not contain eggs the next one will. Substituting coconut oil for butter was an easy conversion because the cookie already had coconut in it — it was a no brainer. True Anzac lovers might miss the butter, but if it means not being able to indulge at all, I think it’s worth the slight difference in flavour. I hope you like it too.
Vegan Anzac Biscuits
Makes about 22 cookies (I used a 4 cm ice cream scoop)
Ingredients:
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 1/4 cup flaked quinoa
- 1 cup sugar
- 1/2 cup desiccated coconut
- 1/2 cup coconut oil
- 1 tablespoons Lyles Golden Syrup
- 1/4 teaspoon plus a bit baking soda
- 1/8 cup boiling water
Directions:
- Pre heat the oven to 350° F (177° C)
- Line baking sheets with parchment or some other non-stick surface (this is a greasy cookie).
- In a large bowl, combine flour, oats, flaked quinoa (I ran out of oats!), sugar, and coconut oil and stir well with a wire whisk. Set aside.
- In a small saucepan over medium heat, melt coconut oil with syrup. (I do this in the microwave on 30% so the oil does boil over and make a mess)
- Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the oil is hot, it will bubble up considerably.)
- Add oil mixture to dry ingredients, and stir to well combine. This will be a very crumbly mixture.
- Using a 4 cm ice-cream scoop (be sure to pack the scoop tightly so the mixture doesn’t crumble), drop onto prepared baking sheets, about 4 cm apart. Flatten cookies slightly with the palm of your hand.
- Bake until bottom and sides golden brown and firm but not hard, about 10-12 minutes (larger cookies will take longer). Coconut oil seems to have a lower burning point so watch because they’ll go from raw looking to too dark in an instant!
- Transfer to wire racks to cool.
I love the flaked quinoa in here but used maple syrup instead of the golden syrup! Divine! x
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Perfect, sounds like a very Canadian adaptation! I’m going to try it next time.
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🙂 xxx
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I really need to make ANZAC biscuits one of these days. I like them, just not in my baking tradition. Really need to change that, though! Thanks.
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It’s situations like this that I’m thankful that I’m not a baker. I could in no way develop a vegan version of a favorite cookie, for example. It’s just not in my skill set, so, I live vicariously through your “conquests”, Eva. I think it wonderful that you’re able to create these cookies and I’m sure your vegan friends are most appreciative.
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Love these cookies both vegan and regular. Can you buy quinoa flaked or do you use a food processor? Thanks!
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Nicely done! These would have been a treat when we were doing our vegan cleanse. I’m very impressed you attempted vegan baking. I stuck to raw vegan desserts because that was just easy. Love a good Anzac though!
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eggs or no eggs they look delicious and exactly what a cookie “biscuit” is supposed to look like. I bet they taste wonderful! I cant believe it has quinoa in it
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always come up with someting interesting,
whata a lovely Anzac biscuits…..
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Eva, I make a vegan version of your Anzac biscuits every year. Last year I had some Aussie guests who loved them and thought they were very authentic. I’m going to try this version this year!
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They look crisp and chewy at the same time. I like that you have used some flaked quinoa in these anzac cookies too.
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I’ve never tried these before…what do they taste like? They look light. Like Rice Cakes.
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I love that you made Anzac biscuits Eva! They’re such delicious biscuits and so glad that they made their way across the seas to you in Canada! 😀
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I love ANZAC biscuits and they were specifically created for all the ingredients you couldn’t get during the War – like eggs! These are a staple in Oz xx
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I haven’t tried flaked quinoa in baking yet..it is an interesting healthy addition..If I can find it here, I will give these cookies a try
Regarding the vegan egg substitutes.I have tried using ground flax seeds instead of eggs in muffins and they worked beautifully but the substitution only works in recipes that contain 2 or 3 eggs at most.
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I love ANZAC biscuits – perfect for dunking in a cup of tea 🙂
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I like these biscuits but I’ll stick with the regular version for convenience. 🙂
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