Vegan ANZAC Chocolate Chip Cookies

The traditional Anzac bikkie is usually a simple mixture of flour, oats, golden syrup, dessicated coconut, sugar, butter and bicarbonate of soda. The first recorded recipe for ‘Anzac biscuits’ is completely different to modern Anzacs, though other very similar recipes existed under names like “rolled oat biscuits” and “soldier’s biscuits” in cookbooks during the early 1900s.

As they have a fair amount of sugar and butter, these ingredients have been removed or replaced with a vegan and non sugar, non “bad” fat products.  The original recipe came from the passionately Karen website. So all hats off to her for this one. I have however changed a few ingredients  and processes to my preferences and added the Vegan Chocolate chips for my children. Perfect wholesome snack with my coffee and a perfect “healthy treat” for my kids. 

This recipe is Vegan, Sugar free and Gluten free. 


  • 2 cups gluten-free rolled oats
  • 1/2cup desiccated coconut
  • 1/2 cup flaked or chopped almonds
  • 3-4 tablespoons maple syrup or rice malt syrup (for sugar free)
  • 2 tablespoons peanut butter
  • 2-3 tablespoons coconut oil (melted), add 2 then a 3rd if neede
  • 2-3 tablespoon of hot water
  • 1 tbl extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder   
  • 2-3 tbl vegan chocolate chips



Preheat oven to 180 deg Celsius.

Add all the dry ingredients to a bowl. Leave the chocolate chips aside until last.

Add the wet ingredients (oil, maple syrup, water and vanilla extract) into the dry ingredients.

Melt the coconut oil and peanut butter and stir to ensure it’s all melted thoroughly.

Add the melted ingredients to the dry mix and stir through. (You can use a food processor to blend if you like a smoother biscuit). I however like a more chunky crunchy oatie bikkie. 

Once combined we’ll, stir through the chocolate chips. (If you used a food processor, add mix to a bowl then add chocolate chips and stir through).

Take a spoonful of mixture and form into a small ball. Place onto a baking sheet lined with baking paper. (You can spray olive oil on paper if you like also).

Repeat with the remaining mixture.

Flatten the cookie using the back of the spoon with enough room around each cookie so the cookies don’t crowd into each other.

Bake in a low 150 – 180 deg Celsius oven for 20 -30 minutes or until golden brown.

Cool completely before eating.

Store in an airtight container for about a week.


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