Oat Biscuits

Only six ingredients are needed to make these delicious oat biscuits. These biscuits are incredibly easy to make and the cashew butter mixed with the maple syrup lends a caramel flavour…seriously good!

If you don’t have cashew butter in the cupboard, I’m sure another nut butter or even a seed butter would work, although I think tahini may be slightly overpowering.

Oats are a great source of fibre and are higher in protein and fat too compared with other grains. The fibre oats contain is soluble fibre called beta-glucan. Benefits of beta-glucan include helping lower blood sugar levels, promotes healthy gut bacteria and can also help reduce cholesterol.

Oat Biscuits

These oat biscuits take only 6 ingredients to make!
Course: Snack, sweet treat
Keyword: dairy free, Gluten free, vegan
Servings: 10 biscuits
Author: Rebecca


  • 11/2 cups gluten-free rolled oats
  • 1/2 cup ground almonds
  • 1/2 cup cashew butter
  • 1/3 cup + 1 Tbsp. maple syrup
  • 1 tsp. vanilla extract
  • pinch salt


  • Pre-heat oven to 180C/355F.  Line a baking sheet with parchment paper and set aside.
    Place the oats into a food processor and pulse until broken up – you don’t want them too fine like flour but you want them broken up.
    Place the broken up oats and ground almonds in a large bowl.
    Place the cashew butter, maple syrup and vanilla extract in a pan over a low to medium heat.  Warm gently, stirring often until fully combined.
    Pour the wet ingredients into the dry ingredients and add a pinch of salt.  Mix well until fully combined.
    Dampen your hands slightly and take a golf ball size amount of mixture and roll into a ball then flatten into a biscuit shape, place on to the prepared baking sheet.
    Continue to do this until all the mixture is used up.
    Place the biscuits into the pre-heated oven and bake for 12-17 minutes.  The biscuits should just be starting to brown on the edges but still be slightly soft in the centre when touched.
    Place the biscuits on a cooling rack and allow to cool completely – or slightly before you test one!
    Store in an airtight container for up to 4 days.

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