Vegan Classic Oat Biscuits
Indulge in the wholesome simplicity of Vegan Classic Oat Biscuits, a delightful treat that's perfect for snacking or a cozy tea break. Packed with the goodness of rolled oats and whole wheat flour, these biscuits are sweetened naturally with maple syrup and infused with a hint of vanilla for a warm, comforting flavor. Coconut oil lends a subtle richness while keeping the recipe entirely plant-based. Quick and easy to prepare, these biscuits come together in just 30 minutes, making them an ideal choice for busy days or last-minute baking. Whether enjoyed fresh out of the oven or stored for a week, these golden, lightly-crisp oat biscuits are sure to become a household favorite. Perfect for vegan baking enthusiasts or anyone looking for a healthier cookie alternative!
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Recipe Information
Ingredients
- 150 grams Rolled oats
- 100 grams Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 75 grams Coconut oil, melted
- 100 milliliters Maple syrup
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
In a separate bowl, mix together the melted coconut oil, maple syrup, and vanilla extract until smoothly combined.
Pour the wet ingredients into the dry mixture and stir until a dough forms. The dough should hold together when pressed between your fingers.
Using a tablespoon, scoop portions of the dough and roll them into balls. Place each ball onto the prepared baking sheet and flatten slightly with the palm of your hand or the back of a spoon.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are lightly golden around the edges.
Remove the tray from the oven and allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Store the oat biscuits in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1523 mg | 66% | |
| Total Carbohydrate | 262.3 g | 95% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 90.7 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 862 mg | 18% | |
*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.
