Vegan ANZAC cookies

Did you know that last Saturday was ANZAC_Day so we're just a week behind...

This cookie was popularized by World War I care packages to soldiers of the Australia New Zealand Army Corps (ANZAC), since they could be made without eggs, and they kept well on the overseas voyage to Europe. The dough is very crumbly, but a small ice-cream scoop will enable you to form the biscuits quickly and in a uniform size and shape.

Makes about 3 dozen

• 2 cups all-purpose flour
• 2 cups rolled oats
• 2 cups sugar
• 1 cup desiccated coconut
• 1 cup (2 sticks) vegan margarine
• 2 tablespoons Agave Nectar Syrup
• 3/4 teaspoon baking soda
• 1/4 cup boiling water

Directions

1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
2. In a small saucepan over medium heat, melt margarine with syrup. Dissolve baking soda in boiling water, and add to margarine mixture. Stir to combine. (Be careful; if the margarine is hot, it will bubble up considerably.)
3. Add margarine mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.
4. Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.


Of course we didn't have any Lyle's syrup - and I looked it up and it does look yummy - but we had to settle for Karo...

I handled the hot syrup and butter, but Scout did most of the stirring...

I love vegan cookie dough - you can eat it fearlessly...

They were really good and I'm sure we'll make them again - the recipe really did make 3 dozen cookies - that's a lot of cookies for our small family - I hope they really do keep well...