These Nutty Vegan Chocolate Biscuits are my favorite homemade chocolate treat. About 30 minutes, 1 bowl, and you've got crunchy, nutty, chocolatey biscuits that feel way fancier than the effort it takes.
Even better? They're naturally vegan, easy to customize, and pretty much foolproof.
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Ingredients
- Oat flour - It's easy to make your own, just add store-bought rolled oats to a food processor and pulse until fine flour.
- Baking powder - Gives the biscuits a slight lift without making them cakey. I use aluminum-free baking powder for a cleaner taste.
- Brown or white sugar - Brown sugar gives a hint of molasses flavor that pairs so well with oats. But honestly, if all you have is white sugar or even coconut sugar, it'll still work great.
- Maple syrup - My go-to for moisture and rich sweetness. Agave or even date syrup could work as substitutes if that's what you have on hand.
- Vanilla extract - Adds that warm bakery aroma. Use good quality pure vanilla (no nasties) for the right flavor.
- Cinnamon - A little warmth and depth. You can even play with adding a pinch of nutmeg or cardamom if you want a slightly different flavor profile.
- Almond milk - Just enough to bring the dough together. Any plant-based milk will work here: soy, oat, or cashew are great too.
- If you love recipes like this, check out my no-bake oreo cheesecake or my no-bake oatmeal cookies for more ideas!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Vegan Biscuits
- Preheat your oven to 356 F.
- In a mixing bowl, combine oat flour, sugar, baking powder, salt, and cinnamon.
- Add melted coconut oil, maple syrup, almond milk, and vanilla extract. Mix into a soft dough. If too sticky, chill for 15-20 minutes.
- Roll the dough between 2 sheets of baking paper to about 6x12 inches. This prevents sticking without adding extra flour, which can dry out the dough.
- Cut out biscuits with a 2 ½ inch round cutter. Re-roll scraps to make about 6 biscuits total.
- Place on a baking tray lined with parchment paper and bake for 15-17 minutes until golden.
- Let biscuits cool completely on a wire rack.
- Melt dark chocolate in the microwave in short bursts, stirring in between.
- Stir chopped nuts into the melted chocolate until well coated.
- Spoon the chocolate-nut mixture over each cooled biscuit.
- Chill in the fridge for 5-10 minutes to set the topping.
- Store in an airtight container at room temperature.
Tips
- Blend your own oat flour - It's cheaper, fresher, and gives better texture than most store-bought options.
- Don't skip chilling if the dough feels too soft - Especially if your kitchen is warm. Even 15 minutes in the fridge will make rolling so much easier.
- Keep your cutter floured - Lightly flour your cookie cutter between cuts to keep nice clean edges.
- Don't overbake - They might still feel slightly soft when you pull them out, but they firm up as they cool.
- Good quality chocolate makes a difference - Spend a little extra on chocolate you actually enjoy eating on its own.
- Toast your nuts - Just a few minutes in a dry pan or oven enhances the flavor dramatically.
- Try different flavors - Orange zest, a drop of almond extract, or a sprinkle of flaky sea salt on top add a fun twist.
- Skip the nuts if needed - The chocolate topping is still delicious even without the added crunch.
Freezing And Storing Instructions
- To Store. Once fully cooled and set, keep the biscuits in an airtight container at room temperature for up to 5 days. If your kitchen is very warm, you can store them in the fridge to keep the chocolate firm.
- To Freeze. Freeze the plain baked biscuits (without the chocolate topping) in a freezer-safe bag or container for up to 2 months. Thaw at room temperature and add the topping fresh.
- To Make Ahead. You can prepare the dough and store it in the fridge for up to 24 hours before baking. Or bake the biscuits a day ahead and top them with chocolate right before serving.
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Recipe Card
Nutty Vegan Chocolate Biscuits
Easy Nutty Vegan Chocolate Biscuits made with oat flour, dark chocolate, and toasted nuts. Quick, gluten-free, and perfect for busy families. Ready in 30 minutes!
Ingredients
Method
- Preheat your oven to 356 F.
- In a mixing bowl, combine oat flour, sugar, baking powder, salt, and cinnamon.1 cup oat flour, ¼ teaspoon salt, 2 tablespoons brown or white sugar, ¼ teaspoon cinnamon, ½ teaspoon baking powder
- Add melted coconut oil, maple syrup, almond milk, and vanilla extract. Mix into a soft dough. If too sticky, chill for 15-20 minutes.2 tablespoons maple syrup, ½ teaspoon vanilla extract, 1 ½ tablespoon almond milk, 2 tablespoon coconut oil
- Roll the dough between 2 sheets of baking paper to about 6x12 inches.
- Cut out biscuits with a 2 ½ inch round cutter. Re-roll scraps to make about 6 biscuits total.
- Place on a baking tray lined with parchment paper and bake for 15-17 minutes until golden.
- Let biscuits cool completely on a wire rack.
- Melt dark chocolate in the microwave in short bursts, stirring in between.
- Stir chopped nuts into the melted chocolate until well coated.½ cup dark chocolate, ⅓ cup almonds or toasted peanuts
- Spoon the chocolate-nut mixture over each cooled biscuit.
- Chill in the fridge for 5-10 minutes to set the topping.
- Store in an airtight container at room temperature.
Nutrition
Notes
- To Store. Once fully cooled and set, keep the biscuits in an airtight container at room temperature for up to 5 days. If your kitchen is very warm, you can store them in the fridge to keep the chocolate firm.
- To Freeze. Freeze the plain baked biscuits (without the chocolate topping) in a freezer-safe bag or container for up to 2 months. Thaw at room temperature and add the topping fresh.
- To Make Ahead. You can prepare the dough and store it in the fridge for up to 24 hours before baking. Or bake the biscuits a day ahead and top them with chocolate right before serving.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
This recipe has been slightly adapted from Nadia.
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