vegan anzac biscuits

~ a recipe by The Health Chef – Teresa Cutter.

This vegan Anzac biscuit recipe will give you a healthy option when you are looking for an afternoon sweet snack.




1 and 1/4 cup blanched almonds, skin off  (see notes)

1 cup flaked almonds

1 cup coconut flakes

1/4 cup honey

1/4 cup macadamia nut oil

1/2 teaspoon bicarbonate soda

1 tablespoon water




1.  Preheat oven to 120C.


2.  Place blanched almonds into a food processor or blender and pulse several times until a medium to fine textured meal forms.  Sieve meal into mixing bowl and place larger bits back into food processor to pulse and then sieve again.  Don’t overgrind as the meal will turn into almond butter!

3.  Add the flaked almonds and coconut to the almond meal.


4.  Combine honey and oil in a small saucepan and heat gently.


5.  Mix the bicarbonate soda and water in a glass, and then pour into the honey mixtures.  Keep stirring with a wooden spoon until the honey begins to froth and changes colour.


6.  Add the honey mixture into the dry ingredients and mix with a spoon until well combined.  Add a little water if needed to combine the mixture.


7.  Use a 1 tablespoon or melon baller to scoop the mixture into small cookies.  This recipe will yield about 18 – 22 cookies (if you can avoid eating the mixture as you go along!).


8.  Bake the cookies on a low pre-heated oven at 120C for about 30 minutes, or until golden.




The blanched almonds in this recipe are required to make almond meal.  Shop bought almond meal can be used in its place.  I prefer to keep whole blanched almonds in my fridge as it is a cost effective and versatile way to use almonds in your cooking – the whole almonds can be tossed through a salad, chopped and added to muesli or yoghurt for dessert and can then be blended to make chunky almond bits as an alternate to crumbs or into almond meal.  Similar to making your own breadcrumbs, almond meal is quick and easy to make.

Love, your angel,


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