Healthy oat crumble biscuits are delicious crunchy cookies made with oats, peanut butter and a little honey. There's no refined sugar, no dairy and they are gluten free.
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What you'll love about the recipe
- Easy to make with just 4 everyday ingredients
- Healthy oat crumble biscuits have a satisfying crunch (if you'd prefer a softer cookie, try these healthy oat and raisin cookies)
- Wholegrain oats are full of fibre to keep you feeling full. Peanut butter and coconut oil provide healthy fats, and these crunchy oat biscuits are dairy free and gluten free.
- Oat crumble biscuits are a delicious healthy snack. Pop them in a lunchbox or enjoy them at home with coffee or your favourite cuppa.
Ingredients
Porridge oats. Old fashioned porridge oats will give these cookies a lovely crunchy texture. Jumbo oats will tend to make the biscuits fall apart, but you could blitz jumbo oats to a slightly finer texture in a food processor if they are all that you've got.
For gluten free oat crumble biscuits, use certified gluten free oats which have been processed separately from other grains.
Peanut butter. This adds a lovely flavour and richness. Use almond butter if you prefer.
Coconut oil keeps the cookies dairy free.
Honey. There's just a little honey in the recipe for sweetness. For vegan oat crumble cookies, use maple syrup in place of honey.
How to make healthy oat crumble cookies
Preheat the oven to 160 degrees. Line a baking tray with baking paper - this isn't necessary if you've got a good non-stick tray.
Add the peanut butter, coconut oil and honey to a food processor and blitz until smooth.
Add the oats and pulse until the mixture starts to come together. Don't over process the mixture or you'll lose the texture of the oats.
Tip the mixture onto a board and divide and roll into 10 balls. Squish the mixture together with your hands firmly so that it sticks together well.
Flatten each ball into a flat biscuit about 3-4mm in thickness. I used my knuckles to flatten them whilst curving my other hand around the biscuit to keep the edges neat.
Carefully lift the biscuits onto a baking tray with a pallet knife.
Bake for 20 minutes until crisp and golden. If necessary, turn the tray partway through baking to ensure the biscuits brown evenly.
Remove the tray from the oven and leave to cool for a few minutes. Lift your oat crumble biscuits onto a wire rack, and when completely cool, store in an airtight container.
Recipe tips
- If you want to make oat crumble cookies without a food processor, melt the peanut butter, coconut oil and honey together in a pan over a gentle heat. Stir the oats into the mixture.
- I love the flavour of peanut butter and honey, but you could also add some cinnamon or mixed spice
Other healthy biscuit recipes
You might also like these other healthy biscuit recipes. They are all low in added sugar, and can be made dairy free and gluten free.
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Recipe
Healthy Oat Crumble Biscuits
Equipment
- Food processor optional
- baking tray
Ingredients
- 150 g porridge oats
- 2 tablespoon peanut butter
- 2 tablespoon coconut oil room temperature
- 3 tablespoon honey
Instructions
- Preheat the oven to 160 degrees. Line a baking tray with baking paper (not essential if you've got a good non stick tray).
- Add the peanut butter, coconut oil and honey to a food processor and blitz until creamy.2 tablespoon peanut butter, 2 tablespoon coconut oil, 3 tablespoon honey
- Add the porridge oats, and pulse gently until the mixture just holds together.150 g porridge oats
- Tip the mixture onto a board and roll into 10 balls. Squish the balls together firmly in your hands.
- Flatten each ball into a biscuit. I find it easiest to use the knuckles of one hand whilst curving the other hand around the edge of the biscuit to make a neat edge. Each biscuit should be about 3-4mm thick.
- Using a pallet knife, carefully lift the biscuits onto the tray. Bake for 20 minutes until golden and firm.
- Leave to cool on the tray for a few minutes and finish cooling on a wire rack. When completely cool, store in an airtight container.
Notes
- To make healthy oat crumble biscuits without a food processor, gently melt the peanut butter, coconut oil and honey together in a pan. Stir in the oats and follow the rest of the recipe.
- To make the recipe gluten free, use certified gluten free oats which have been processed separately from other grains.
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
Susan says
Thank you for your reply, I'm looking forward to making them. Love your flapjacks to, a family favourite.
Susan Frudd says
Hello Can I use another oil instead of coconut, family are not a fan of it. Really love to make them as they sound delicious.
Thank you for any feedback.
Wendy Faulkner says
Hi, yes, you can. Any healthy oil, or even butter could be used. (I tend to avoid extra virgin coconut oil as it tastes of coconut, but if you use ordinary coconut oil you probably won't notice the taste). I hope you enjoy the biscuits:)