Dairy-Free, Egg-Free Oat Biscuits

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    Dairy-Free, Egg-Free Oat Biscuits

    Dairy-Free, Egg-Free Oat Biscuits


    7 people made this

    I invented these tasty crispy oat biscuits for those on a restricted diet. They taste great, you'd never know the difference!

    Serves: 36 

    • 125g margarine, softened
    • 1/2 cup (125ml) canola oil
    • 3/4 cup (110g) brown sugar
    • 3/4 cup (190g) white sugar
    • 1/2 cup egg substitute
    • 1 teaspoon vanilla essence
    • 1 teaspoon water
    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon bicarb soda
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 2 1/2 cups (375g) rolled oats
    • 1/4 cup oat bran
    • 1/4 cup wheat germ
    • 3/4 cup raisins
    • 3/4 cup (90g) chopped walnuts

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Lightly grease baking trays.
    2. In a large bowl cream together the margarine, oil, brown sugar and white sugar until smooth. Beat in the egg substitute, vanilla and water. Combine the flour, bicarb soda, cinnamon and nutmeg; stir into the sugar mixture. Stir in the oats, oat bran, wheat germ, raisins and walnuts. Drop by teaspoonfuls onto the prepared baking trays.
    3. Bake for 18 to 20 minutes in the preheated oven, or until the edges are lightly browned. Remove from baking trays to cool on wire racks.
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    Reviews in English (4)


    Crispy on the outside, softer on the inside, everyone loved them. You have to let them cool for them to get crispy. I would definitely make these again.  -  21 Dec 2002  (Review from Allrecipes USA and Canada)


    i loved it  -  27 Feb 2009  (Review from Allrecipes USA and Canada)


    - Rated on  -  25 Mar 2017  (Review from Allrecipes USA and Canada)

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