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Vegan oat and chocolate cookies

Very crunchy and quick to prepare

by Ada Parisi
5 min read
Biscotti vegani avena e cioccolato

Crunchy and easy to make, vegan oat and chocolate cookies are perfect for breakfast. Energetic but light, you don't even need a rolling pin to roll out the dough. The recipe for vegan oat and chocolate cookies is very simple: you just have to mix all the ingredients, roll out the dough with your fingertips and cut out the cookies.

This is one of my wildcard recipes when we want something good but not too caloric. I use type 1 flour and oat flakes, brown sugar and agave syrup. And of course dark chocolate, that you can use in drops or by coarsely chopping a bar of dark chocolate with a minimum of 70% cocoa.

Vegan biscuits, some alternative

If you love vegan cookies, made without using dairy products or eggs, you can also try VEGAN GRANCEREALI WITH COCOA AND HAZELNUTS, the VEGAN PISTACHIO COOKIES, the WINE DONUTS typical of the Castelli Romani. In any case, if you are not vegan you can take a look at my 18 EASY BISCUIT RECIPES TO MAKE AT HOME and at 12 RECIPES OF SHORTCRUST BISCUITS WITH A SINGLE DOUGH, of which you will also find the VIDEO TUTORIAL.

Coconut oil, of seeds or extra virgin olive oil: which one to use

As fat, you can choose between coconut oil and a light fruity extra virgin olive oil (for example an oil of Garda Dop), so that it does not interfere too much with the taste of the cookies. I don't like to use seed oil in sweets, but this is also an alternative. Coconut oil is my first choice, first of all because cold is solid and then I can work it as if it were butter or lard. Secondly, because it leaves a delicate coconut aftertaste that I like.

You can customize these cookies by adding dried or dehydrated fruit to taste, as raisins, Ribes, blueberries, apricots, nuts, hazelnuts or almonds. Store the oat and chocolate biscuits in a cool, non-damp place and they will remain crispy for a long time. Bon appétit!

Vegan oat and chocolate cookies

Biscotti vegani avena e cioccolato


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 3.1/5
( 25 voted )


120 grams of whole wheat flour

120 grams of oat flakes

50 grams of whole cane sugar

a large pinch of salt

50 grams of chocolate chips

20 grams of agave syrup

80 grams of coconut oil or light fruity extra virgin olive oil

vanilla extract, to taste

5 grams of baking powder or ammonia or cream of tartar

oat or rice milk, as needed to bind the mixture


Put wholemeal flour in a bowl or on the work surface, oat flakes, brown sugar, salt and sifted yeast. Mix, then add the agave syrup, vanilla extract (or vanilla powder), coconut or extra virgin olive oil and start kneading. Add oat or rice milk as necessary to obtain a solid but homogeneous and workable dough.

Roll out the dough with your hands until you get a layer no more than half a centimeter thick, as you see in VIDEO RECIPE. If you prefer, you can use a rolling pin and roll out the cookie dough between two sheets of parchment paper.

With a pasta cup, a cookie cutter or simply a glass, make the biscuits and put them on a baking sheet lined with parchment paper. Put the cookies in the refrigerator until it is time to cook.

Preheat the oven to 180 degrees static. Bake the cookies for about 15-20 minutes or until they turn golden. Remove from the oven and leave to cool completely before tasting. Bon appétit!

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