5 Top Vegan Biscuit Recipes!

You may be a vegan and looking for a new vegan treat to add to your baking book, or you could simply be looking for a biscuit to dunk into your cup of tea that will not leave you feeling guilty. Either way, we have cherry picked 5 Top Vegan Biscuit Recipes which are amazingly yummy and not only taste too good to share, but each have a dollop of healthy goodness added to the mixing bowl, before being baked to perfection!

1. Salted Caramel Popcorn Biscuits

Ingredients (makes 10-12)
192g (1 ½ cups) chickpea flour
½tsp baking soda
110g (1/2 cup) banana puree
110g (1/2 cup) apple sauce or puree
1tsp vanilla extract
3tsp peanut butter
Dairy free chocolate chips (add as preference)
Crushed caramel popcorn (add as preference)
Sea Salt

Method: Preheat the oven to 175 degrees C (350 degrees F, or gas mark 4). Whisk the flour and baking soda and set aside, in a separate bowl mix the banana puree, apple sauce (or puree), vanilla extract, and peanut butter. Add the wet ingredients to the dry ingredients you prepped before, mix until a batter is made, fold in as many dairy free chocolate chips you would like.

Roll into balls and place on baking sheet and tray, press the crushed caramel popcorn into the cookies, and lightly sprinkle them with sea salt. Bake them for 10-15 minutes or until they begin to brown. Remember to let them cool for at least five minutes. If you want an extra bite, try adding salted peanuts to them. Just press them in at the same time as the caramel popcorn. Really tasty and filling!

2. Almond Banana and Date Biscuits  

Ingredients (makes 24)
1 medium ripe banana
2tbsp natural almond butter salted
175g (1 cup) dates (soaked for 10 minutes in warm water and then drained)
75g (3/4 cup) almond meal
75g (3/4 cup) rolled oats

Method: Add dates into food processor and pulse until small chunks are left then add banana, almond butter and mix again. Next add the dry ingredients (rolled oats and almond meal) until a sticky dough is formed. Place in a mixing bowl and if too wet, add sprinkles of almond meal, or oats until its dry enough to handle.  Preheat oven to 175 degrees C (350 degrees F, or gas mark 4) and leave the dough to chill in the fridge for ten minutes. Place small balls (1tbsp) onto sheet and tray, bake for 15-18 minutes or until golden brown.  

You can add dark chocolate chips, raisins, or nuts to this recipe too, simply delectable!

3. No Bake Biscuit Bars

Ingredients (makes 8)
18 medjool dates
3tbsp natural peanut butter salted
87g (½ cup) non-dairy chocolate chips
45g (½ cup) rolled oats

Method: Pulse the dates in a food processor until they are ground, add oats, chocolate chips, peanut butter and mix again until combined.  Transfer into a 9×9 large tray and press down until evenly flat. Set in the freezer for 15 minutes, then remove and cut into eight biscuit bars.  Loads of energy in this!

4. Coconut No Bake Biscuits

Ingredients (makes 15)
96g (½ cup) coconut sugar
2tbsp unsweetened dairy free milk of your choice (I like almond for this)
3tbsp coconut oil
2tbsp unsweetened cocoa powder
40g (½ cup) unsweetened shredded coconut
80g (1 cup) rolled oats
85g (1/3 cup) salted natural nut butter of your choice, crunchy or smooth (I like crunchy)
½tsp pure vanilla extract
Pinch of salt
Shredded coconut

Method: Add coconut sugar, milk, cocoa powder and coconut oil to a saucepan and bring to a low boil, stirring frequently.  Let it bubble for one minute, then remove from heat and add nut butter, oats, shredded coconut, vanilla, salt and stir together to form batter. Scoop tbsp amount of mixture onto prepared baking sheet and tray, sprinkle with shredded coconut. Leave to stand at room temperature for 30 minutes. Enjoy a taste of the exotic!

5. Ginger Oat Biscuits

Ingredients (makes 18)
113g (½ cup) dairy free butter
85g (2/3 cup) demerara sugar
1 dessertspoon golden syrup
113g (1 1/3 cup) of rolled oats
113g (1 1/3 cup) of self-raising flour
1tsp (heaped) of ground ginger
½ piece stem ginger in syrup, finely chopped

Method:  Preheat the oven to 190 degrees C (375 degrees F, or gas mark 5). Melt the dairy free butter, sugar and syrup gently, then add oats, flour, ground ginger and finely chopped stem ginger. Once mixed put into heaps onto the sheet and tray and flatten with a fork dipped in flour. Bake for 10-15 minutes then leave to cool and harden for at least five minutes. Hmmm! Really delicious and homely!

What we love about all of these recipes is that each can be slightly modified to your taste and what you prefer, dietary needs or allergies. You can even throw in extra amounts of what you like most! For me that’s dairy free chocolate chips (of course)! Baking your own Vegan biscuits is a great way to add extra calories into an otherwise usually low calorie diet. They are a great source of fibre in most cases, protein and even calcium! Make sure to take a snap of your vegan biscuit inventions, and share them with us on Twitter and Instagram at @keepfitkingdom. Happy biscuit baking!

Claire Michalski

Claire is a very active and health conscious vegan. She likes to make working out fun and so often does a variety of different activities that feel adventurous. Her most favoured fun workouts are Stand Up Paddle boarding, long distance walking and tree top climbing, such as Go Ape. Her regular fitness routine includes, HIIT training and moonlight swimming. Claire is always on the lookout for new vegan recipes, and is forever reviewing studies on how a vegan diet and nutrition can cure and reverse health challenges.

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