Double chocolate oat biscuits

There’s something so satisfying about baking your own snacks and these biscuits were a definite hit in my house! They make 8 large biscuits but they won’t last long!

I made these gluten and dairy free for a friend of mine who rarely has sweet treats because of their intolerances.

To make them gluten free I used free from oats, blitzed half in my blender to make a flour and used half as whole oats to add that nice oats texture.

I used demerara sugar to make these biscuits crisp! To be honest they are sort of a biscuit/cookie hybrid but I would say more biscuit than cookie.

Let me know if you give these a go by tagging me on Instagram and Facebook!

Double chocolate oat biscuits

Recipe by Sarah's Healthy KitchenCourse: SnacksDifficulty: Easy


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Crisp chocolate chip oat biscuits, that are also gluten free and vegan.


  • 75g coconut oil, melted

  • 90g demerara sugar

  • 1 tsp vanilla extract

  • 180g rolled oats (I used GF)

  • 15g cocoa powder

  • 1 tsp bicarbonate soda

  • 1/4 tsp salt

  • 3 tbsp oat milk

  • 50g chocolate chips


  •  Preheat oven to 180c and line a large baking tray with parchment.
  • Blitz half the oats in a blender until a fine flour forms.
  • Add the melted coconut oil to a bowl, followed by the sugar and vanilla extract and whisk until combined.
  • Add the oat flour, oats, bicarbonate of soda, salt, milk and chocolate chips, then mix until a thick cookie dough forms.
  • Divide the dough into 8 even balls and shape into discs and space out onto the baking sheet.
  • Bake for 10-12 minutes until crisp. Allow to cool on the tray for a couple of minutes before transferring to a wire rack to cool completely.


  • 90g plan flour and 90g oats can be used instead of oat flour and oats.
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Double chocolate oat biscuits
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