Dairy-Free Crunchie Biscuit
Indulge in the irresistible crunch of these Dairy-Free Crunchie Biscuits, a delightful twist on classic cookies that are perfect for anyone avoiding dairy! Made with rich coconut oil, brown sugar, and a hint of maple syrup, these cookies are sweet, buttery (without the butter!), and utterly satisfying. The real magic lies in the crushed cornflakes folded into the dough, which give each bite an extra crispy texture. With just 15 minutes of prep and a quick bake time, these biscuits are as easy to make as they are to devour. Enjoy them as a mid-morning snack, in lunchboxes, or with a warm cup of tea. Plus, they’re 100% dairy-free, making them a guilt-free treat for anyone with dietary restrictions. Perfect for sharing or keeping all to yourself, these crunchy delights are bound to become a household favorite!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 125 grams coconut oil, solid
- 100 grams brown sugar
- 50 grams cornflakes, crushed
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 60 milliliters rice milk
- 2 tablespoons maple syrup
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir well to distribute the baking powder evenly.
In a separate bowl, beat together the solid coconut oil and brown sugar until creamy and smooth using an electric hand mixer.
Add the vanilla extract and maple syrup to the coconut oil and sugar mixture and beat until just incorporated.
Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until the ingredients are partially combined.
Pour in the rice milk, continuing to stir until a uniform dough forms.
Fold in the crushed cornflakes, ensuring they are evenly distributed throughout the dough.
Using a small cookie scoop or a tablespoon, portion out the dough onto the prepared baking sheet, placing each ball about 2 inches apart.
Press down slightly on each mound with the back of the spoon to flatten them slightly.
Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown.
Remove from the oven and 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 Crunchie Biscuits in an airtight container for up to 1 week.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1433 mg | 62% | |
| Total Carbohydrate | 335.5 g | 122% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 133.8 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 423 mg | 9% | |
*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.
