Wheat-free Vegan Chocolate Biscuits 
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So it was Xmas and I fancied a bit of something sweet and chocolaty. All the shop bought biscuits that I found had ingredients with wheat, milk, eggs and margarine. So, I went out on the hunt for something like a healthier treat and found the recipe for these biscuits. Now being a bit of a health nut, I am not in the habit of baking biscuits so the outcome was an unknown. The result was delicious rich chocolate biscuits. Quick too. 15 minutes to prepare and 13 minutes to bake. (That is if you already have the sunflower seed butter) I had to make some from scratch. 2 Cups sunflower seeds, a bit of salt, a little sweetener of choice, and 2 tablespoons of oil. I used some sweet macadamia nut oil. I blended it all up in my Vitamix Super Blender and I enjoy the balance as part of my salad lunch or on a cracker.

With no further ado, here is the recipe.  Wheat-free Vegan Chocolate Biscuits


1.     Preheat oven to 350F and line a large baking sheet with parchment paper.

2.     In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.

3.     Add the rest of the wet ingredients into the bowl with the flax egg (coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla). With a hand-             held electric mixer, beat the ingredients until combined and smooth.

4.     Now, beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour). If your dough is         a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not             super sticky.

5.     Finely chop the chocolate (it should be the size of peas). Beat the chocolate into the batter or simply stir by hand.

6.     Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball           with your hand to form a disc (it should be 1/2-inch thick or so).

7.     Bake for about 12-13 minutes (I baked for 13 mins) until the cookies are spread out nicely.

8.     Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.

Credit: http://ohsheglows.com

Wheat-free Vegan Chocolate Biscuits