Totally Oaty biscuits

Totally Oaty Cookies.

This recipe came about as I was curious if you could replace wheat flour with oat flour in biscuits without losing the integrity of the biscuit.

Totally Oaty biscuits

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Snacks & Sweets
Servings 36


  • 125 grams Soft magarine
  • 1/2 cup Brown sugar
  • 1/3 cup Caster sugar
  • 1 Egg
  • 1 teaspoon Vanilla essence
  • 2 cups Oat flour *See below
  • 1/2 teaspoon Bi carbonate soda
  • 1/2 teaspoon Baking powder
  • 1 cup Chocolate chips


  • *To make the oat flour I popped 3ish-4 cups of rolled oats into a food processor and blitzed as fine as possible to make the 2 cups needed. Possibly a blender would work but I have not tried this.
  • Beat margarine and sugar in a bowl, when light and fluffy add vanilla and egg.
  • Sift the bi-carb and baking powder into the 2 cups of oats and mix a little.
  • Fold the oat mix into the butter/sugar mix with the cup of chocolate chips until all incorporated. This makes a fairly wet mix.
  • To make the biscuits you can either use 2 teaspoons to drop small balls of dough onto a baking tray. You may need to round them a little to tidy them up then use a fork to flatten. OR Pop the bowl into the fridge for 15 mins or so to firm up, roll into balls and flatten. I spoon the first tray then pop the bowl into the fridge so it firms for the next tray in etc.
  • Place on a lined tray to bake in a 160-170*C preheated oven for 12 -15minutes. These biscuits will spread, leave room between them.
  • The biscuits will be thin and crispy when cooled on a wire rack. Store in an air tight container.


These can be frozen once cooked.
The dough can be frozen.
Use any chips they don't have to be chocolate, I chop up a chocolate block.
Dried fruit can be used instead of chocolate chips.
You could possibly use a little less sugar if you wish.

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