Easy Chocolate Covered Oaty Biscuits
A chocolate covered oat biscuit is a classic and simple sweet treat that the family can enjoy together. This recipe is only sweetened with honey and packed with wholegrains, and you can have these goodies baked in only 15 minutes.
The spelt, wholemeal flour and oats provide good quality fibre to help intestinal health and support a healthy gut microbiome. Most shop-bought versions contain emulsifiers, ‘natural’ flavourings and glucose-fructose syrup, so make these at home if you can for a healthier experience!
To make into S’Mores sanwiches, toast one of my homemade Raspberry Marshmallows and sandwich between two chocolate oat biscuits!
These are egg-free and nut-free and see the notes below how to make them dairy-free or gluten-free.
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Easy Chocolate Covered Oaty Biscuits
Ingredients
- 150 g Honey
- 150 g Butter
- 75 g Spelt Flour
- 75 g Wholemeal Flour
- 120 g Oats
- 0.25 tsp Salt
- 1 tsp Baking Powder
- 120 g Chocolate (dark or milk)
Instructions
- Pre-heat the oven to 180°C conventional / 160°C fan. Line two baking trays with baking parchment or silicon liners
- Put the honey and butter into a small saucepan and melt together gently over a low heat.
- Meanwhile mix the spelt flour, wholemeal flour, oats, baking powder and salt in a mixing bowl. Pour in the melted honey and butter and mix well.
- Take heaped teaspoons of the mixture, use your hands to roll and flatten into discs approximately 0.5 cm thick. Place on the prepared trays, making sure to leave enough space for the biscuits to spread a little as they cook.
- Bake in the pre-heated oven for 15 minutes until golden brown. Transfer to a wire rack to cool.
- Put the chocolate in a mixing bowl, set over a pan of simmering water and melt gently. Spoon a little melted chocolate onto the flat side of each biscuit, spread with the back of the spoon and allow to set.
Notes
- Dairy-free use odourless coconut oil like Biona or a good quality vegan spread like Naturli.
- Gluten-free switch the spelt flour to sorghum flour, the wholemeal flour to gluten-free wholegrain flour like the Doves Farm brown bread flour and choose gluten-free oats.
- Store in a cake tin for 3 days and in the freezer for 3 months. They defrost nice and quickly from the freezer.
These sound delicious ☺️
Would the recipe work if I blitzed the oats down to an oat flour? My very fussy eater refuses to eat biscuits with whole oats in them, accusing them of being nuts 😒
Yes this in theory should work just as well!
I have just got these out of the oven and put chocolate on them and wow. They are amazing! Thank you for the receipe.
These are delicious! I made GF versions and swapped sorghum for millet flour. Mine were a bit wet so added more flour. Yummy
AWESOME!
These are delicious – thank you for the recipe!