RECIPE OF THE WEEK ~CHEWY FLOURLESS OAT Biscuits

 Flourless oat biscuits that are soft, chewy, and so easy to make with only one bowl and 7 healthy ingredients.

It’s been a long while since I’ve shared a recipe with you guys… which is kind of crazy seeing as cooking is totally my jam . 

But biscuits are my really my thing. My mum bought me a book years ago of nothing but biscuit recipes and I’m pretty sure I've made every recipe in that book at least once, with multiple repeats on all my favourites.

I actually have a really vivid memory of removing a batch of bikkies from the oven, and thinking I was so clever because I replaced the chocolate chips in the original recipe with Smarties. Funny how some random memories just stick with you, whereas a lot of the seemingly more important moments don’t.

Either way, I used that book to the point where most of the pages fell out, but it’s still got an honorary spot on my kitchen shelves because I’m kind of obsessed with cook books. 

But anyways, back to the cookies!

So I’m not sure if you have realised it yet, but there’s basically only 25 more Fridays left until Christmas. Can you believe it?!

I mean, it’s more like 161 some odd days, but those last few days don’t count since everyone is in full-on Christmas mode anyways.

And I know, I know… most of you are thinking about just getting through Winter right now. 

But biscuits are classic. Comforting. They’re soft, and chewy, and sometimes even chocolatey…

And these ones just so happen to also be flourless and pretty low in sugar as well… which I realise isn’t necessarily top priority when making sweet treats, buuuuut if you can pull it off without sacrificing on taste, then why the hell not?! Happy, healthy sweet treats man!

Then there’s the nostalgia factor.

I’m not sure what it is, but there’s something about these biscuits that makes them feel so old-fashioned and comforting. Like oaties or digestive biscuits. I baked these at work the other day, and even some of the older customers said they made them think of their childhood despite the fact that I used more “modern” ingredients like almond flour, coconut oil, and coconut sugar.

They’re soft, chewy, gluten-free, and so easy to make with only one bowl and 7 ingredients. I hope you love them as much as we do!! 

Happy eating!

I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!

Author: Tracey @theuniquedivaproject 

Prep Time: 10 mins Cook Time: 7 mins Total Time: 17 mins Makes: 12 – 14 biscuits 

 INGREDIENTS

1 cup (80 g) rolled oats

1 cup (128 g) almond flour

6 Tbsp (72 g) coconut sugar*

½ tsp baking soda

½ tsp baking powder

1 large egg

3 Tbsp (45 ml) coconut oil, melted

**(optional) chocolate chips, melted, for coating.

INSTRUCTIONS

Preheat your oven to 170°C (350°F) and line a large baking sheet with baking paper or a non-stick baking mat. Set aside.

In a large mixing bowl, combine the oats, almond flour, sugar, baking soda, and baking powder. Add the egg and coconut oil, and mix until fully combined.

Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms. Drop the dough onto your prepared baking sheet and gently flatten it with your fingers. The biscuits will spread a little bit, so leave about a centimetre of room between them and don’t flatten them too thin.

Bake for 7 – 9 minutes, until the edges begin to turn golden brown.

Remove the biscuits from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to a week.

Optional: melt some chocolate chips and use a knife or the back of a spoon to spread some chocolate on one side of the biscuits. Place them in the fridge to set before enjoying.

NOTES

* You can also use brown sugar. ** You can also use melted butter.

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