How to Bake Your Own Vegan Biscuits

Everyone loves a nice biscuit or two, with a cup of tea! And considering they are very quick and easy to make (and store well for a few days in a biscuit tin), it’s surprising that more people don’t bake their own.

These jammy biscuits (The Veg Space) are like homemade versions of jammy dodgers. The homemade shortbread is filled with quality cherry jam. They’re nice served with vegan vanilla ice-cream or as a Christmas snack at the table.

Read our post on zero waste baking tools.

Keep these biscuits away from young children (due to nuts and seeds) and away from pets (due to nuts, dried fruits, citrus, nutmeg and chocolate). For the same reason, don’t give leftovers to garden birds or wildfowl.

Just bin citrus peel, as acids could harm compost creatures.

Nothing weird here, these recipes are shared from favourite food bloggers around the world. All of them are plant-based with natural wholesome ingredients, super-affordable and quick to bake. Master your favourites, and you’ll never go back to plastic-wrapped store-bought biscuits!

Why Bake Wholesome Vegan Biscuits?

As well as containing natural animal-kind ingredients, vegan biscuits have zero cholesterol, and you can also control your own ingredients (by swapping and subbing, and reducing fat content if needed for health reasons, or if you are trying to lose weight).

You can even add in nutritious ingredients like applesauce and nuts, and oats of course are full of fibre, and a great way to reduce ‘bad’ cholesterol.

You can also use plant milks for lower fat and calories, whole wheat flour for more fibre, and dates or fruit as natural sweeteners (and binders).

We’ve carefully chosen these recipes, to be super-tasty (you don’t eat biscuits for health reasons!) Everything on our site is designed to be simple and affordable.

That does mean that the most popular flavours for English biscuits are mostly not included, as to make them is not that simple (Maryland cookies, Jaffa cakes, custard creams, malted milk, bourbons, shortbread, hob nobs and chocolate digestives).

But rather than try to replicate existing flavours, the biscuits below do take some of these flavours and morph them into new simple affordable baking pleasures, for your biscuit tin!

Oatmeal Raisin Biscuits

Oatmeal Raisin Biscuits (Rainbow Nourishments) are likely the healthiest, and you can also make them without raisins, if preferred. You’ll need Flora vegan block butter (no palm oil), raisins, brown sugar, maple syrup and optional walnuts, for this recipe.

Anthea’s Anzac Cookies are an Aussie take on our humble oatmeal biscuit, with a lot more oats, and a hint of caramel and tropical coconut.

Peanut Butter Biscuits

3-Ingredient Peanut Butter Cookies (Rainbow Nourishments) are simple to make, just be sure to choose an organic brand of peanut butter without palm oil. These biscuits use almond flour (sold in health shops) to replicate buttery texture, sweetened with maple syrup.

The only other ingredients you need are maple syrup and almond flour (almond flour is easy to make (or choose European-sourced for better sustainability, to protect bees!)

Chocolate Chip Biscuits

These chocolate chip biscuits (Cookie + Kate) are amazing! You don’t need vegan butter for this recipe, as they are made with neutral-flavoured oil, mixed with whole wheat flour, sugar, baking agents and chopped vegan chocolate. Sprinkle with flaky sea salt.

Swiss Vegan Biscuits (no palm oil in plastic-free packs)

Rhythm 108 is a Swiss brand that is vegan, free from palm oil and sold in plastic-free packaging (the wholesale individually-wrapped biscuits are ideal for cafes and restaurants, to serve alongside drinks). Flavours include: