• Tori Elyssa Kok

Oat Biscuits

Updated: Feb 23, 2021

The smell of freshly baked biscuits might be even better than the smell of freshly baked bread. Especially biscuits full of toasted nuts and oats. The warming scent is irresistible! So easy to make but so satisfying. I love these biscuits chunky, with a steaming cup of coffee or tea. Or a glass of milk, if you are into that!

I was going to make slightly healthier oat biscuits, to make them a more filling snack. But when they were finished, I felt like they were lacking chocolate - so I topped them with some! You can choose not to do this, as they will still be delicious without. But it definitely adds an extra flavour layer biting through the crunchy chocolate top.

I also topped the chocolate with some dessicated coconut which looks a bit like a sprinkle of snow.

These biscuits are 100% whole wheat, consisting of oat flour, whole jumbo rolled oats, and wholemeal spelt flour. They are packed with almonds and pecans for some healthy fats, protein and fibre. They are relatively low in added sugar, although the addition of apple sauce, dried fruits, and chocolate brings up the sweetness and balances everything out! This recipe uses only half of the recommended butter and sugar and replaces this with apple sauce. By still using some butter and sugar, they still have a buttery biscuit taste, rather than becoming like a flat granola bar.

You can change this recipe up however you want. Use any dried fruit or nut that you love, any chocolate you want, and you can even change the flour! If you can't find oat flour or can't make it yourself, you can use plain flour instead. I have not tried these biscuits with only wholemeal spelt flour and oats, but it might work. You can also swap the spelt flour for another kind of wholemeal such as rye flour.

What I also love about these biscuits, is that you don't have to roll out the dough and use a cutter. You simple use a big spoon or large ice cream scoop if you have one. This makes it much easier, plus you don't have to get your whole counter dirty! Now, let's get to the recipe.

Oat Biscuits

This recipe makes 15 large biscuits (the size I made), or many more small ones!


  • 75 grams pecans

  • 75 grams almonds (with skin)

  • 150 grams oat flour

  • 150 grams whole jumbo rolled oats

  • 75 grams wholemeal spelt flour

  • 110 grams unsalted butter, softened

  • 80 grams caster sugar

  • 2 tbsp (30ml) egg

  • 130 grams sweetened or unsweetened apple sauce

  • 1/4 tsp salt


  • 100 gram chocolate chips

  • 75 grams dried cherries

  • 50 grams dried cranberries

  • 100 grams dark chocolate, melted, for topping

  • sprinkle of desiccated coconut


  • Make the oat flour if you do not already have storebought oat flour. Simply blitz up some porridge oats until it is the consistency of flour (1/2 minutes).

  • Preheat the oven to 180 C (electric) or 160 C (fan). Roast the nuts on a baking tray for 15 minutes until golden and fragant. Take care not to burn the nuts.

  • When the nuts are cool, roughly chop them up.

  • Cream the butter and sugar for 2 minutes until pale and fluffy. You can use a standing mixer, hand-held mixer, or wooden spoon.

  • Add the apple sauce, and egg, and salt, and mixer for one minute.

  • Fold in the oat flour, whole oats, spelt flour, chopped nuts, and other add-ins you want. I added some milk chocolate chips, dried cherries, and dried cranberries.

  • When the dough comes together, stop mixing. Prepare a large baking tray and using an ice cream scoop, make balls of dough and place them on the baking tray, quite far apart.

  • Flatten the biscuits with your hands. These only spread a tiny bit in the oven, so you should create the shape you want them to be after baking.

  • Bake for ~17 minutes until they are golden brown and smell delicious.

  • Melt some chocolate over a bain-marie if you want to top the biscuits with some melted chocolate.

  • Let the biscuits cool down on a wire rack before topping them with the chocolate.

  • Sprinkle some desiccated coconut on top for decoration.

  • Enjoy with the chocolate still soft, or fully set!

I hope you enjoyed this recipe and be sure to let me know if you try them! You can find me on IG @bakingstori :)

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