Vegan Crunchie Biscuit
Get ready to elevate your snacking game with these delightful Vegan Crunchie Biscuits—perfectly crisp, irresistibly nutty, and packed with rich chocolatey goodness! Crafted with wholesome ingredients like rolled oats, chopped nuts, and dairy-free dark chocolate chips, these biscuits strike the perfect balance between indulgence and nourishment. Coconut oil lends a buttery texture, while brown sugar adds a caramel-like sweetness that pairs beautifully with the crunch of nuts and oats. Easy to make and ready in under 35 minutes, these plant-based treats are great for sharing or storing as a guilt-free snack throughout the week. Whether you're looking for a vegan dessert or a crunchy companion for your coffee break, this recipe is sure to become a household favorite. Perfect for vegan baking enthusiasts and biscuit lovers alike, these dairy-free delights redefine classic crunchie biscuits with a modern, ethical twist!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Brown sugar
- 100 grams Coconut oil
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 60 milliliters Unsweetened almond milk
- 50 grams Rolled oats
- 50 grams Chopped nuts (e.g., almonds or walnuts)
- 75 grams Dark chocolate chips (dairy-free)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a separate bowl, cream together the coconut oil and brown sugar until smooth and well combined.
Add the vanilla extract and almond milk to the wet mixture, stirring until incorporated.
Gradually add the dry ingredients into the wet mixture, stirring until a dough forms.
Fold in the rolled oats, chopped nuts, and dark chocolate chips until evenly distributed throughout the dough.
Use a spoon to scoop tablespoon-sized portions of dough, rolling them into balls with your hands.
Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between them to allow for spreading.
Slightly flatten each ball with the back of a spoon or your fingers to form biscuit shapes.
Bake in the preheated oven for 12-15 minutes, or until the biscuits turn golden brown around the edges.
Allow the biscuits to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Store the vegan crunchie biscuits in an airtight container for up to one week.
Nutrition Facts
Calories |
2893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 337.2 g | 123% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 129.7 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 299 mg | 23% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1350 mg | 29% | |
*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.
