• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

David James Di Pardo

- Light Warrior, Coach, Speaker, and Author of Awakening The Light Warrior Within

  • Home
  • About
  • Words of Wisdom
  • Coaching
  • Podcast
  • Book
  • Shop
    • Shop
    • Book
    • Meditation
    • Merch
    • My account
    • Cart
  • Contact
  • Book A Session

Anzac Cookies

July 8, 2016 by David James Di Pardo Leave a Comment

Anzac cookies hold fond memories for me. These are the first recipe I made after discovering Heidi Swanson’s blog 101 Cookbooks. Heidi’s blog and books (her books are awesome too) are filled with vegan and vegetarian recipes.

Its ironic as I discovered her blog years before ever going vegan. It wasn’t until a year later that I realized that I could still eat all the recipes I had loved from her books and blog, some requiring only a few tweaks. If you’re curious about Heidi’s recipe for Anzac Cookies, you can click the link the find her recipe which is absolutely divine with subtle notes and aromas of orange. You can also read about the history of Anzac cookies which I won’t even attempt to repeat. People still talk about the distortions I’ve made to historical events as I try and repeat them, history was never my thing. Heidi’s blog is actually what inspired me to start my first blog about 10 years ago (before going vegan and starting this one). I even scoured the depths of the internet searching for a cast iron heart shaped pan to make my cookies look like hers (thank god for ebay). If you choose to bake these in cast iron, you’ll find they can be a little tricky to remove.

A great alternative to non-stick cooking spray for baking is to make a paste of equal parts coconut oil or non-hydrogenated vegetable shortening, canola oil, and all purpose flour. Mix all three ingredients together in a jar and apply to cast iron or stoneware molds with a pastry brush. Any used paste can be stored in the fridge for months.

Below is my version of Anzac Cookies, tweaked slightly to make it vegan and remove white sugar. These aren’t very sweet which makes them a nice accompaniment for a cup of coffee or tea in the morning. Not that I would suggest cookies are a good replacement for a healthy breakfast, but these are pretty wholesome, and truth be told, I’ve had worse things for breakfast…

 

5 from 1 reviews
Anzac Cookies
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Author: David James Di Pardo
Recipe type: Cookies
Cuisine: Vegan
Serves: Makes about 2 dozen cookies (depending on the size of the molds)
Ingredients
  • 1¼ cups white whole wheat pastry flour
  • 1 cup rolled oats
  • ¾ cup coconut sugar
  • 1 cup unsweetened shredded coconut
  • ¼ teaspoon kosher salt
  • ½ cup coconut oil, melted
  • 2 tablespoons maple syrup
  • ¼ teaspoon freshly grated nutmeg
  • 3 tablespoons water
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F. Lightly grease a cast iron mold or line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the coconut oil, coconut sugar, maple syrup, water, and vanilla extract.
  3. Add the flour, oats, shredded coconut, nutmeg, salt, and baking soda. Stir until combined with a wooden spoon or silicone spatula. The dough should hold together without being sticky. If necessary add additional flour, 1 tablespoon at a time until the desired consistency is reached.
  4. Press 2 tablespoons of dough into the cavity of each cookie mold if using, or drop mounds onto the parchment lined baking sheets, flattening slightly.
  5. Bake for 15 minutes until lightly golden brown. Cool for about 5 minutes prior to transferring to a cooling rack to cool completely.
  6. Cookies can be stored in an airtight container for 3-4 days at room temperature.
3.5.3226

Click share and spread the love!

  • Click to print (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to share on Skype (Opens in new window)
  • More
  • Click to share on Reddit (Opens in new window)
  • Click to share on Pocket (Opens in new window)
  • Click to share on Telegram (Opens in new window)

Related posts:

Gluten-Free Fudge Brownies Raspberry Oat Crumb Muffins 07Raspberry – Oat Crumb Muffins Rocky Road Cookies Holiday Nog

Filed Under: Cookies & Bars, Recipies Tagged With: anzac, coconut, coconut oil, coconut sugar, cookie, cookies, dairy-free, egg-free, healthy, nut-free, nutmeg, oats, vegan

Previous Post: « Practicing Self-Care
Next Post: Strawberries & Cream Cupcakes »

Reader Interactions

Want 15% off your fitmark bag purchase?

Fitmark Bags

Use coupon code “DDC15” at checkout

Fitmark Bags

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Free Self-Love Meditation
Need a Coach?

Use Code “DDC15” for 15% Off

Fitmark Bags

Footer

Hi, I'm David, welcome to my page. I'm a coach, speaker, writer, warrior. Certified by institutions and schooled by life. Come on in, grab a seat, and let's get acquainted.

LET’S CONNECT

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

EXPLORE MORE POSTS

DIY Guacamole
Vegan Chocolate Crinkles
Setting Boundaries

Copyright © 2023 · by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...