Makes 12 Preparation Time 10 Mins Cooking Time 13-15 Minutes
These simple little biscuits are reminiscent of home-baked hobnobs with their crunchy oaty base. A very simple biscuit to make and apart from the chocolate only 7 nutrient-rich ingredients are needed. You can leave the chocolate off if you want, but for me, that just finishes the biscuits off.
- Energy giving
If you do not have any oat flour then simply blitz down the amount of flour needed of oats,, it does not have to be too fine.
- pinch of rock salt
- 100g oats
- 1 tbsp ground linseeds (optional)
- 30g oat flour
- 25g sunflower seeds
- 50g ground almonds
- 80ml melted coconut oil
- 80ml agave nectar or maple syrup
- 75g vegan dark chocolate
- Preheat the oven to 180C and line a baking tray with parchment.
- In a mixing bowl combine together the oats, oat flour, ground almonds, sunflower seeds and salt.
- Pour in the liquid to the dry ingredients and mix until combined. If you find the mixture is a little thick, add a little more coconut oil.
- Take tablespoons of the mixture and roll into balls and place on the tray. Wet your fingers with cold water and press on the balls to flatten down until they are quite thin.
- Place into the oven and cook for 13 minutes or until slightly golden. Remove from the oven but leave on the tray for around 10 minutes before moving to a cooling rack.
- Either in a microwaveable bowl or a heatproof bowl set on a saucepan containing water on a low heat, melt the chocolate. Making sure the water does not touch the bottom of the bowl or get into the chocolate, as this will make the chocolate seize.
- Once melted spread the chocolate over the biscuits in an even layer. I place a sheet of baking parchment under the cooling rack to catch the drips. For the drizzle, effect wait until the chocolate is fairly set, then with a spoonful of melted chocolate quickly drizzle over the top of the biscuits. I sometimes like to do this bit with white or milk chocolate.
I normally make a double batch of these as they freeze so well. Also they disappear so fast that I have to hide some for myself.
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If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.No block selected.
I just wanted to say that having never baked before, I used your cookie recipe and created some lovely, delicious biscuits. I was surprised/impressed by the fact the finished articles looked exactly like your picture. I wanted to thank you for the work you have put into this helpful blog having been diagnosed gluten intolerant six months ago and choosing a vegan lifestyle over 3 years ago. One question – I am thinking of replacing the peanut butter with melted vegan white chocolate mixed in with the spread. Keep up the great work and thanks again
Thank you so much for your kind words. I love doing my blog but it is sometimes sporadic because of my disability. Just put up yummy Butterfly buns x
I have only tried it with peanut butter, both melt and set. I would give it a go and be creative, you never know.