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–+ servings

WFPB Anzac biscuits

Catherine BarclayCatherine Barclay
A warm, golden, whole‑food take on a classic — these WFPB Anzac biscuits are chewy, nutty, and naturally sweetened with dates, built from rolled oats, coconut. They deliver all the nostalgic crunch without butter or refined sugar, making them a wholesome everyday treat that still feels like home.
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Course Snack
Cuisine New Zealand
Servings 12 biscuits

Ingredients
  

Dry

  • 1 cup rolled oats
  • 1 cup desiccated coconut
  • ¾ cup oat flour I blended rolled oats to make the flour
  • ½ tsp baking soda

Wet

  • ½ cup date paste or 20 regular pitted dates blended with a splash of hot water until smooth.
  • 2 tbsp peanut butter or almond, cashew butters
  • 1 tbsp blackstrap molasses provides the "golden syrup" depth and colour
  • 2-3 tbsp boiling water

Instructions
 

  • Heat your oven to 160°C (320℉) (fan-forced). Line a baking tray with parchment paper or a silicone mat.
  • In a large bowl, whisk together the oats, coconut, flour, and bakingsoda.
  • In a small bowl, whisk the date paste, nut butter, and molasses until smooth.
  • Optional: Traditional recipes use boiling water and baking soda for a specific lift. You can mix the boiling water into your wet ingredients just before pouring them into the dry.
  • Pour the wet mixture into the dry ingredients. Mix until a sticky dough forms. If it feels too dry to hold a ball, add an extra teaspoon of water.
  • Roll tablespoons of dough into balls and place them on the tray. Flatten them firmly with the palm of your hand or a fork (WFPB dough doesn’t spread as much as the butter-heavy original).
  • Bake for 15–20 minutes. They should look deep golden.
  • This is the most important step! They will be soft when they come out. Let them cool completely on the tray to firm up and get that characteristic "snap.

Notes

  • For Extra Crunch: If you prefer a very crunchy biscuit, leave them in the oven (turned off) with the door slightly ajar for an extra 10 minutes after baking.
  • ​The Sweetener: If you find date paste too mild, you can use a small amount of maple syrup, but the date paste keeps it firmly in the "whole food" category by retaining the fibre.
  • ​Storage: These keep well in an airtight container for up to 5 days, though they are best on day two once the flavours have fully melded.
Keyword Anzac, Fiber rich, Fibre rich, no oil, plant-based, vegan, vegeterian, wfpb, wholefood
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