Dairy-Free Classic Oat Biscuits
Indulge in the wholesome goodness of Dairy-Free Classic Oat Biscuits, a perfect blend of simplicity and rich, natural flavors. These easy-to-make biscuits feature rolled oats, coconut oil, and a touch of maple syrup for a subtle sweetness, making them ideal for dairy-free and plant-based diets. With a quick prep time of just 15 minutes, this recipe yields 24 golden, chewy treats that are perfect for snacking, sharing, or pairing with your favorite dairy-free beverage. The use of vanilla and almond milk adds a comforting, aromatic touch, while the crispy edges and tender centers ensure they're irresistible. Whether for a midday snack or a guilt-free dessert, these oat biscuits are sure to satisfy while catering to your dietary needs. Serve them warm or store them for up to a week—a delightful and sustainable snack option!
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Recipe Information
Ingredients
- 200 grams Rolled oats
- 100 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 100 grams Brown sugar
- 100 grams Coconut oil
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 3 tablespoons Unsweetened almond milk
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, and salt. Mix well to ensure even distribution of the dry ingredients.
In a separate bowl, beat together the brown sugar, coconut oil, and maple syrup until smooth and well combined. If your coconut oil is solid, melt it gently before combining.
Stir the vanilla extract and almond milk into the wet mixture until fully incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until a dough forms. The dough should be firm enough to hold its shape but not overly sticky.
Take tablespoon-sized amounts of dough and roll them into balls using your hands, then place them on the prepared baking sheet, leaving space between each biscuit for spreading.
Flatten each ball slightly with the back of a spoon to form round discs.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the biscuits are firm to the touch.
Allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the dairy-free oat biscuits in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1734 mg | 75% | |
| Total Carbohydrate | 350.4 g | 127% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 137.5 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 286 mg | 22% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1123 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
