Anzac Cookies Vegan Recipes

ANZAC COOKIES (VEGAN)

Anzac Cookies (Vegan) image

This is a modified version of the recipe from Baking: A Commonsense Guide. When they first come out of the oven, they're chewy and delicious. When they cool, they become crisper, ideal for dunking in coffee or tea. (And of course they're still delicious.) I added allspice just because I like it. If you use sweetened coconut, you can probably cut back on the sugar some.

Provided by dreaxbamf

Categories Drop Cookies

Time 40m

Yield 26 cookies, 26 serving(s)

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
2/3 cup granulated sugar
1 cup rolled oats
1 cup shredded coconut (sweetened or unsweetened)
1/2 teaspoon salt
1/2 teaspoon allspice
4 1/2 ounces nondairy butter (I use Earth Balance, but who doesn't)
1/4 cup brown rice syrup
1/2 teaspoon baking soda

Steps:

Preheat your oven to 350*F and lightly grease a cookie sheet.
Sift the flour, oats, sugar, coconut, salt, and allspice into a large bowl and make a well in the center.
Combine the cubed butter and syrup in a small saucepan over low heat and stir until the butter has melted and the mixture is smooth. Remove from heat.
Dissolve the baking soda in 1 tablespoon boiling water and add immediately to the butter mixture. This is going to instantly foam up, so be chill. Pour into the well in the dry ingredients and stir with a wooden spoon until well-combined.
Drop by level tablespoons onto your cookie sheet, allowing about two inches for spreading. Gently flatten each cookie with your fingertips.
Bake for about twenty mintutes, or until browned. Woohoo!

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