This anise cookies recipe (vegan) is infused with the warm, licorice-like flavor of anise, these cookies are super easy to make has a crisp texture and completely plant-based. They’re ideal for tea time, or simply as a delightful snack.
This is a simple vegan recipe that I enjoy with my morning coffee or afternoon tea. Anise, a sweet licorice-flavored seed, is popular in Palestine and across the Middle East. It’s commonly used in desserts and as an herbal tea, either on its own or blended with other herbs.
Anise is known for its digestive benefits, helping to relieve bloating and soothe stomach aches.
When I was growing up, my mother rarely bought anything from the market, and that was the case for most Palestinians. Everything was made from scratch at home—cookies, cakes, desserts, jams, and more. I grew up accustomed to the taste of homemade food.
When I moved to the U.S., at first, it was exciting to eat out and try all kinds of store-bought treats. But after a while, nothing tasted as satisfying as homemade. I started missing the flavors I grew up with. Over time, I also became more health-conscious and more aware of the ingredients in store-bought products, which made me appreciate homemade food even more.
Here are more easy delicious cookies recipes: anise date cookies, za'atar cookies, rock cookies and date almond balls.
What is Anise?
Anise (Pimpinella anisum) is a flowering plant native to the Mediterranean and Southwest Asia, known for its small, aromatic seeds. These seeds have a sweet, licorice-like flavor and are commonly used as a spice in baking, cooking, and herbal remedies.
Anise is often confused with star anise, which comes from a completely different plant (Illicium verum) but has a similar taste. While both are used for their warm, slightly spicy, and sweet notes, anise seeds are smaller and typically ground or used whole in recipes.
Anise is popular in many cuisines, appearing in everything from Italian biscotti and Middle Eastern pastries to herbal teas and liqueurs like ouzo and Arak. It’s also known for its digestive benefits and soothing properties, making it a flavorful and functional spice!
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Equipment
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- Large Bowl - For mixing the flour, water, and yeast mixture to make the dough.
- Baking Sheets - For baking cookies.
Instructions
Step 1 | In a mixing bowl, combine all the dry ingredients: flour, anise seeds, anise powder, baking powder, and sugar. Mix well.
Step 2 | 3. Add the oil and incorporate it into the dry ingredients until well combined.
Step 3 | Gradually add warm water while kneading until the mixture forms a dough.
Step 4 | Shape the dough: Roll it into a log about 12 inches long, then cut it into smaller pieces, approximately 3 inches each. Shape each piece into a circle.
Step 5 | Arrange the cookies on a baking sheet, ensuring they are slightly spaced apart.
Storage and Expert Tips
- Allow the cookies to cool completely before storing them. You can keep them in an airtight container for up to one week or freeze them in a zip-top bag for up to three months.
- If you like the cookies to be a bit crunchy bake them for an extra 3-5 minutes.
Variations and Substitutions
- You can use butter instead of oil.
- You can use honey, or maple syrup instead of sugar.
Frequently Asked Questions
Absolutely! Substitute all-purpose flour with a gluten-free baking blend. Almond flour can also work, but it may result in a softer, more delicate cookie.
Anise has a strong, licorice-like flavor that is sweet, mildly spicy, and very aromatic.
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More Delicious Cookies
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Anise Cookies Recipe (Vegan)
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 25-30 1x
- Category: Cookies
- Method: Baking
- Cuisine: Palestinian
- Diet: Vegan
Description
This anise cookies recipe (vegan) is infused with the warm, licorice-like flavor of anise, these cookies are super easy to make has a crisp texture and completely plant-based. They’re ideal for tea time, or simply as a delightful snack.
This is a simple vegan recipe that I enjoy with my morning coffee or afternoon tea. Anise, a sweet licorice-flavored seed, is popular in Palestine and across the Middle East.
Ingredients
- 4 cups all-purpose flour
- 1 cup olive oil or (½ neutral oil and ½ extra virgin olive oil)
- 2 teaspoons anise seeds
- 2 teaspoons anise powder
- 2 teaspoons baking powder
- 1 cup of sugar (or ¾ is good anise seeds are sweet)
- ¾-1 cup lukewarm water (add gradually while kneading)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine all the dry ingredients: flour, anise seeds, anise powder, baking powder, and sugar. Mix well.
- Add the oil and mix until fully incorporated.
- Gradually add warm water while kneading until a smooth dough forms.
- Shape the dough: Roll it into a log about 12 inches long, then cut it into smaller pieces, approximately 3 inches each. Shape each piece into a circle.
- Arrange the cookies on a baking sheet, ensuring they are slightly spaced apart.
- Bake for 20–25 minutes or until the bottoms turn golden brown.
- Turn on the broiler for 1–2 minutes to achieve a golden color on top. Watch carefully to avoid burning.
Notes
- Allow the cookies to cool completely before storing them. You can keep them in an airtight container for up to one week or freeze them in a zip-top bag for up to three months.
- If you like the cookies to be a bit crunchy bake them for an extra 3-5 minutes.
- You can use butter instead of oil.
- You can use honey, or maple syrup instead of sugar.
Sara says
These look and sound delicious. Would this be the same as a malateet cookie?
Wafa Shami says
They are very easy to make and so delicious. They're the same but shaped differently, other regions use different names.
Vanessa says
Hi Wafa!
Just wanted to reach out to let you know that I tried this recipe and it came out terrific. So easy and not too sweet; perfect with a cup of tea. Exactly what I was looking for 🙂
Wafa Shami says
Hi Vanessa, that's great glad to hear you liked this recipe, they are one of my favorite.
Sahar Srouji says
Hi, can I use buckwheat to replace all purpose flour, or other gluten-free ?
Thank you
Wafa Shami says
Hi Sahar, I honestly never tried to make it with anything other than all purpose flour. If you've used buckwheat in the past you may want to give it a try, would love to hear how it turned out.
Robin Ulivieri says
Hi! I modiified the recipe and made with 2 cups whole wheat flour and 2 cups almond flour (to sub for most of the olive oil). I used a 1/4c olive oil and kept everything else the same. I'm sure they're really delicious as you make them, but I will get heartburn if I eat too much oil at one time, lol. My version turned out really great! My husband is Italian and compared them to taralli or gioppini. He loved them as well. I'll definitely make them again! Thanks!
Wafa Shami says
Hello Robin, thank you for your review and feedback! I'm thrilled to hear about your modification to the recipe. For next time, you could try using half olive oil and the rest any neutral oil, or even substitute with butter—it works wonderfully as well. I'm so glad this recipe will be a repeat for you. Enjoy!