Dairy-Free, Egg-Free Oat Biscuits

    (4)
    40 minutes

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


    7 people made this

    Ingredients
    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

    Directions
    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 and Ratings
    Global Ratings:
    (4)

    Reviews in English (3)

    by
    30

    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)

    by
    4

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

    by
    0

    I made these tonight because I needed something to do. The snow is falling fast keeping me indoors and t.v. is always lame. I thought the spices needed bumping up so I doubled all the spices and then some. I added some ground fresh black pepper (About 1/8th teaspoon) and freshly ground seal salt too (I ground the sea salt over the cookies before popping them in the oven). I like sharp flavours! I didn't have canola oil so I used 1/2 cup salted butter. I added 1 1/2 cups whole frozen cranberries for some tartness and probably doubled the raisins. I had no egg substitute so used 3 large eggs. Bake for 15 minutes. Remove from oven and loosen from cookie sheet. Let cool and transfer to container. AWESOME!!! Very light and full of flavour!!! If you don't like strong spices don't follow my alterations!!!!!  -  07 Jan 2015  (Review from Allrecipes USA and Canada)

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