Dairy-Free Crunchie Biscuit
Satisfy your sweet tooth with these irresistibly crisp and chewy Dairy-Free Crunchie Biscuits! Packed with the nostalgic crunch of crushed cornflakes and a subtle sweetness from maple syrup, these cookies are a delightful treat for anyone avoiding dairy. Made with coconut oil and rice milk, this recipe balances indulgence and dietary preferences perfectly. Plus, they come together in just 15 minutes of prep time, making them a quick-and-easy bake for even the busiest days. Whether you’re serving them as an afternoon snack, giving them as a gift, or enjoying them with your favorite cup of tea, these golden delights are sure to become a household favorite. Bake up a batch today and enjoy a wholesome yet decadent dairy-free dessert!
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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
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir well to distribute the baking powder evenly.
Step 3
In a separate bowl, beat together the solid coconut oil and brown sugar until creamy and smooth using an electric hand mixer.
Step 4
Add the vanilla extract and maple syrup to the coconut oil and sugar mixture and beat until just incorporated.
Step 5
Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until the ingredients are partially combined.
Step 6
Pour in the rice milk, continuing to stir until a uniform dough forms.
Step 7
Fold in the crushed cornflakes, ensuring they are evenly distributed throughout the dough.
Step 8
Using a small cookie scoop or a tablespoon, portion out the dough onto the prepared baking sheet, placing each ball about 2 inches apart.
Step 9
Press down slightly on each mound with the back of the spoon to flatten them slightly.
Step 10
Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown.
Step 11
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.
Step 12
Store the Dairy-Free Crunchie Biscuits in an airtight container for up to 1 week.
Nutrition Facts
| Serving size | (578.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2533.9 |
| Total Fat 127.4g | 0% |
| Saturated Fat 103.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1432.6mg | 0% |
| Total Carbohydrate 335.5g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 133.8g | |
| Protein 24.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 120.8mg | 0% |
| Iron 24.9mg | 0% |
| Potassium 422.6mg | 0% |
Source of Calories