Vegan Crunchie Biscuit
Indulge in the irresistible crunch of these Vegan Crunchie Biscuits, a delightful plant-based twist on a classic treat. Packed with wholesome ingredients like rolled oats, chopped nuts, and dairy-free dark chocolate chips, these biscuits offer a perfect balance of sweetness and texture. The use of coconut oil and almond milk ensures a rich, buttery flavor while keeping the recipe 100% vegan-friendly. Ready in under 40 minutes, these versatile cookies are ideal for everything from afternoon tea to on-the-go snacking. With hints of vanilla and a lightly golden crisp, these homemade biscuits are both satisfying and easy to make, appealing to vegans and non-vegans alike. Store them in an airtight container to enjoy their crunchy goodness all week long. Perfect for those seeking a dairy-free, egg-free treat without compromising on indulgence!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3
In a separate bowl, cream together the coconut oil and brown sugar until smooth and well combined.
Step 4
Add the vanilla extract and almond milk to the wet mixture, stirring until incorporated.
Step 5
Gradually add the dry ingredients into the wet mixture, stirring until a dough forms.
Step 6
Fold in the rolled oats, chopped nuts, and dark chocolate chips until evenly distributed throughout the dough.
Step 7
Use a spoon to scoop tablespoon-sized portions of dough, rolling them into balls with your hands.
Step 8
Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between them to allow for spreading.
Step 9
Slightly flatten each ball with the back of a spoon or your fingers to form biscuit shapes.
Step 10
Bake in the preheated oven for 12-15 minutes, or until the biscuits turn golden brown around the edges.
Step 11
Allow the biscuits to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Store the vegan crunchie biscuits in an airtight container for up to one week.
Nutrition Facts
| Serving size | (651.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2893.1 |
| Total Fat 156.4g | 0% |
| Saturated Fat 98.7g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2733.2mg | 0% |
| Total Carbohydrate 337.2g | 0% |
| Dietary Fiber 21.2g | 0% |
| Total Sugars 129.7g | |
| Protein 43.4g | 0% |
| Vitamin D 22.3IU | 0% |
| Calcium 299.4mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 1349.7mg | 0% |
Source of Calories