If you’re looking for a lovely little afternoon treat but don’t want the dairy that often comes along with it, our dairy-free biscuits are the perfect option. These chewy dairy-free oat biscuits have the perfect texture and use vegetable oil instead of butter. You also don’t need to use any electric beaters for this recipe so the clean up is minimal!
What makes these dairy-free biscuits so fantastic?
We love the texture of these biscuits. They’re chewy, oaty, and have a lovely almost caramelised flavour which just pairs perfectly with a cuppa tea or afternoon coffee.
If you’re looking for some other dairy-free baking recipes, why not check out our dairy-free chocolate cake, dairy-free fondant, or dairy-free mini apple pies?
What goes into our dairy-free biscuit recipe?
The substitute for butter in this recipe is vegetable oil. This oil has a mild flavour making it a good option. If you don’t have vegetable oil, you could also use canola oil.
Recipe and photo by Greer Worsley with additional notes by the Australia’s Best Recipes team.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup caster sugar
- 1 tsp vanilla essence
- 1 egg
- 1 cup plain flour
- 1/2 cup rolled oats
- 1/2 tsp bicarbonate of soda
- 1 tbsp cornflour
- Pinch salt
Method
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Step 1Preheat oven to 160°C. Line two oven trays with baking paper.
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Step 2In a bowl, whisk together oil, sugars, vanilla and egg until smooth. Add remaining ingredients and fold to combine.
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Step 3Drop tablespoons of mixture onto the tray, leaving plenty of room to allow for spreading. Bake for 14 minutes until golden. Cool.
Recipe Notes
Can I change around the baking time for chewier biscuits?
If you prefer a chewier biscuit, we suggest you take them out of the oven 1-2 minutes earlier. Likewise, if you like a crunchier one, leave it in for a 1-2 minutes extra.
How long can I store these biscuits for?
These little biscuits will last well in an airtight container. They’ll be good to go for up to a week.
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