Anzac Cookies are a delicious mixture of oats, flour, coconut, dark brown sugar, golden syrup plus a few more things. I have added orange extract to really brighten up the nutty flavours. In the middle of winter I just love a burst of orange! These cookies have a nice sweet, nutty taste. I make them small, only about 1.5 inches after baking, so they are a perfect treat when you’re in the mood for something sweet.
Anzac cookies originated in Australia and New Zealand and were made popular during World War I. I had read for years that women would bake these cookies and send them to soldiers fighting on the front lines and that’s how they came by that name. However, this appears to be a myth. They were, however, baked for fundraisers back home to raise funds for the war effort. A connection was made between these cookies and soldiers fighting during the war, so they became known as Anzac Cookies.
Anzac stands for Australian and New Zealand Army Corps and is protected under Australian law. Anzac cannot be used in Australia without permission from the Minister of Veterans Affairs, especially for commercial purposes.
These Orange Coconut Anzac cookies are made without eggs, and therefore keep quite well. You can make them chewy or crisp, but this recipe makes quite chewy cookies.
If you want to make vegan Orange Coconut Anzac cookies, swap up the butter for vegetable oil. Super simple.
I made these cookies quite small. I used a very small cookie/ice cream scoop to get nice, evenly shaped dough.
One or two or these cookies goes very well with a hot beverage on a cold wintery day.
Orange Coconut Anzac CookiesPrint Recipe
- 1 cup rolled oats
- 1 cup flour
- 3/4 cup unsweetened coconut
- 2/3 dark brown sugar
- 1 tsp baking powder
- 1/2 cup butter
- 2 Tbsp golden syrup
- 2 Tbsp boiling water
- 1 tsp orange extract
Stir together the dry ingredients.
Melt the butter, golden syrup together in a small pot or in the microwave.
Add the orange extract after the butter and golden syrup are combined.
In a large bowl, add wet ingredients to the dry ingredients.
Drop by teaspoon (or very small ice cream scoop) onto baking sheets.
Leave 1.5" inches between cookies, as they will spread.
Bake for 12-15 minutes until lightly golden.
To make this recipe vegan or dairy-free, replace the melted butter with a liquid oil of your choice.