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ANZAC Cookies

These crispy ANZAC cookies are quick to prepare and loaded with oats and coconut, perfect for dunking in tea or as a snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Australian
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup wholegrain rolled oats Use old-fashioned oats for best texture.
  • 3/4 cup organic flour Plain/all-purpose; swap for gluten-free flour blend if needed.
  • 1 cup desiccated coconut Unsweetened preferred.
  • 3/4 teaspoon baking soda Dissolved in boiling water for better texture.
Wet Ingredients
  • 1/2 cup maple syrup Can replace with golden syrup for a more traditional flavor.
  • 1 teaspoon honey Optional; omit for strict vegan and increase maple by 1 tbsp.
  • 125 g butter Use salted or unsalted; if salted, skip extra salt.
  • 1 tablespoon boiling water Used to dissolve the baking soda.

Method
 

Preparation
  1. Preheat the oven to 160°C fan / 180°C conventional / 350°F. Line two baking trays with baking paper.
  2. In a large bowl, stir together the oats, flour, and desiccated coconut until evenly combined.
  3. In a small saucepan over medium heat, combine the butter, maple syrup, and honey. Warm just until the butter melts — do not boil.
  4. Remove the pan from the heat. Stir the baking soda into the tablespoon of boiling water, then quickly add this to the butter mixture. It will foam and fizz — that’s normal.
  5. Pour the foaming butter mixture over the dry ingredients. Stir briskly to evenly coat the oats and coconut.
Baking
  1. Use a teaspoon to scoop level portions of the mixture. Roll each portion lightly into a ball and place on the prepared trays. Leave generous space between balls.
  2. Flatten each ball to about 6–8 mm thick.
  3. Bake for 12–15 minutes, watching closely from the 11th minute onward. Remove when edges are dark golden brown.
  4. Allow cookies to cool completely on the trays to crisp before storing.

Notes

For vegan cookies, use plant-based butter and swap honey for extra maple syrup. If you prefer chewier cookies, reduce the baking time slightly and flatten less.