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!
It's kind of fitting that I'm posting about Buckwheat ANZAC Cookies this week, when I'm feeling particularly homesick. Though I've had the most lovely Easter long weekend with my husband, this time of year is usually one we'd spend with extended family. For a number of reasons I feel the ache of Australia being so far away a little more painfully right now.
London is such an intense, exciting place, and there are still so many areas I've yet to explore. But as the weather warms up and the sun lingers in the sky longer, I can't help but be reminded of being at home in Sydney. Sunning up in the backyard and inviting people over for barbecues. And the expansive, chilled out calmness that is my hometown of Newcastle, and where all of my immediate family live.
However, let's set this wistful homesickness aside and talk about something a little more fun. ANZAC cookies! Buckwheat ANZAC Cookies, specifically. Made with a combination of oats, coconut and buckwheat flour, they're actually pretty healthy. I've minimally sweetened mine using a small amount of coconut sugar and rice malt syrup. I find the desiccated coconut in the cookie adds lots of sweetness without needing to bump it up that much.
These Buckwheat ANZAC Cookies are really simple to make too. Basically, you just drop everything into a food processor (or blender), blitz up a rough dough and mash into cookie shapes. The cookie dough is easy to handle. It's not too sticky, so you can shape the cookies with your hands and then flatten them onto a tray. The dough is fun to shape into cookies with kids, especially as the recipe is nut free, meaning they should be able to make it into most school lunch boxes!
Note: This recipe produces a crunchy, hard ANZAC cookie if you bake it for the full time specified in the recipe below. If you prefer them a little softer, I would recommend under-baking the cookies. You could also slightly increase the wet ingredients - I would start with 1 extra tablespoon of rice malt syrup plus 1 extra tablespoon of water.
Buckwheat ANZAC Cookies
- 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
- 4 tbsp coconut sugar (about 28-30 grams)
- 100 mL rice malt syrup - 5 tablespoons*
- 100 mL coconut oil melted - 5 tablespoons
- 60 mL water - 3 tablespoons
- 1 tbsp vanilla extract
- 1/2 tsp fine salt
- 1/4 tsp bicarb soda
- 15 min
- 20 min
- 35 min
- 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 cookie 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 cookie 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 cookie 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 cookies turn a nice golden brown, slightly darker at the edges. The cookies will still feel soft in the centre after this time, but they will harden. If you want to have a slightly softer cookie, I suggest under-baking these cookies. 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.
*You can use maple syrup, coconut syrup or date syrup instead of rice malt syrup. You can also use honey, but the cookies will no longer be vegan.