easy vegan cookies

These dark chocolate vegan hobnobs are a recreation of McVitie&#039;s famous hobnob biscuits, but with a twist. These crunchy oat cookies are made with slightly healthier ingredients, yet still taste very similar to the real thing!

How to Make Healthy Dark Chocolate Vegan Hobnobs

tbsps flax meal

water

oats

oat flour ((Grind/blend rolled oats until completely smooth if you do not have oat flour.))

plain, raw pistachios, (finely chopped/crushed)

tsp kosher salt

maple syrup, (100% pure)

coconut oil

chocolate

First, add the flax meal and water into a small bowl, stir well, and let rest for 10 minutes. Stir it now and then so the two ingredients are no longer separated. This creates flax &quot;eggs.&quot;

Then, add all of the ingredients, including the flax eggs, into a medium-sized mixing bowl and stir until evenly combined. Place the cookie dough in the fridge to chill and firm up for 20 minutes or until it is easily pliable and much less sticky.

Line 3 sheet pans with parchment paper—preheat the oven to 350 degrees Fahrenheit.

Divide the dough into 2 (flat, not rounded out) tablespoon portions. You should get about 16 portions out of the dough. Roll them into balls.

Place a small piece of parchment paper on the countertop and, working with one dough ball at a time, press it down onto the paper. Mold it into a disc that is about an 1/8th inch thick. Lift the piece of paper with the cookie disc on it off the counter, flip it over onto one hand, and carefully peel the piece of paper off the cookie. Carefully place the cookie on a prepared baking sheet. Line the cookies at least 1/2 an inch apart from each other. ALTERNATIVELY, you can press and mold the cookie dough balls directly on your prepared baking sheet if that would be easier for you.

Repeat the last step with all of the cookie dough balls.

Place one sheet pan at a time on the middle oven rack and bake the cookies for 17 minutes. Rotate the pan halfway through. (Keep a close eye on the cookies around the last couple of minutes, so they don&#039;t burn, as everyone&#039;s ovens heat slightly different. They should be a nice golden brown in the end.) Hold the other pan(s) in the refrigerator in the meantime.

Allow the hobnobs to completely cool on the pan before moving them whatsoever and topping them with chocolate. The cookies are very fragile and will break if you try to move them while they&#039;re hot! (They will harden more and get crunchy after chilling them in the fridge with the chocolate later on.)

Biscuit/Cookie Dough

Once the cookies have cooled down, place a small saucepot with about an inch of water in it over low heat. Place a small glass bowl onto the saucepot. The bottom of the bowl should be hovering over the water and not touching it. (This is called a double-boiler.)

Place the dark chocolate chips and coconut oil into the bowl. Heat this, occasionally stirring, until the chocolate is completely melted and smooth.

Chocolate Topping

Using the back of a large eating spoon, spread a heavy 1 tablespoon of the melted dark chocolate evenly onto each cookie.

Place the hobnobs in the refrigerator or freezer and chill them until the chocolate has completely hardened. The cookies will also become much crunchier after being in the fridge due to the fats solidifying! (I also recommend storing them in an airtight container in the refrigerator for optimum shelf life and best texture.)

How to Assemble the Hobnobs

Chewy and lightly sweet and spicy, these vegan tahini oatmeal cookies are a perfect treat anytime and are especially nice during the holiday season! Easy, oil-free, and refined sugar-free, whip up a batch in less than 30 minutes!

Spiced Tahini Oatmeal Cookies

oat flour (Certified gluten-free if needed. See Notes.)

baking soda

cinnamon

allspice

fine sea salt

¼ teaspoon freshly cracked black pepper (Medium grind)

cloves

nutmeg

stirred

coconut sugar (Sub light or dark brown sugar if desired.)

vanilla extract

maple syrup

non-dairy milk

Prep

Preheat oven to 375 degrees F (190 C), and line a large baking sheet with parchment paper.

In a medium-size bowl whisk together the oat flour, oats, baking soda, cinnamon, allspice, salt, pepper, cloves, and nutmeg. In a mixing bowl combine the tahini, coconut sugar, vanilla, maple syrup, and 1 Tbsp of milk. Stir until smooth.

Combine

Pour the dry ingredients into the mixing bowl, and stir to combine. The dough should be thick and somewhat sticky; if it seems too dry, add 1 more tablespoon of milk.

Form

Use a tablespoon or cookie scoop to scoop up approx. 1 ½ tablespoons of dough per cookie. Roll the dough between your palms to form a smooth ball, and place on the prepared pan about 3 inches apart. Use a fork to create a criss-cross pattern on the top of each cookie, gently pressing down to flatten. Dip the underside of the fork tines in coconut sugar to prevent sticking.

Bake

Bake 10 to 12 minutes or until the bottoms are golden. The cookies will be very soft straight out of the oven. Allow to rest on the baking sheet for a few minutes, then transfer cookies to a cooling rack. As they cool the outsides will crisp up while the insides remain chewy.

Cool

Once cool, store in an airtight container at room temperature for 2 to 3 days, or freeze for longer storage.

These cookies are delicious and remind me of Chai tea, which I love. Thank you so much for this wonderful recipe!

I made these cookies today and added some semi-sweet dark chocolate chips to the recipe. These cookies are the best! Thank you for this lovely, easy and very tasty recipe.

These are my kind of cookies. I put a third of a cup of brown sugar and I used pumpkin pie spice instead of allspice because I didn’t have any. I love these cookies!

These look amazing! We will be trying them soon. Thanks for all your amazing recipes!

I love these cookies! I followed the recipe as written. After cooling, the cookies had a pleasing taste and crispness to them. The spices were subtle and not overwhelming. Enjoy them with vanilla ice cream!

In the words of my sister-in-law, these cookies "smell like Christmas." The spice on these is more than right, it's spot-on perfect! Love the use of the black pepper and allspice; we added some fresh grated ginger. Finally, the cookie that I've tried forever to make at home, and finally was able to! A few notes for the health-nuts out there: I replaced the sweeteners with 1/4 c. molasses, cut the tahini in half, and added in about 1/3c applesauce. It was a hit all the way around; I also like that this is a smaller batch that I can make just for me and enjoy without any guilt. Thanks a million, Lori!

I made these today and they are really interesting!! Found the time for my oven was 9-10 minutes or else they were too crunchy, but some may want that!! Melted a tiny bit of white chocolate and drizzled on top of one to try. Good both ways!!

Delicious!! Even better with the addition of chocolate chips.

Wonderful recipe! I make a lot of tahini based cookies and these are so different and delicious with all the warming spices. They'll definitely be a staple this fall and winter! thank you!

Beautiful cookie! Crunchy outside, chewy inside, wonderful mixture of flavors. Thank you for sharing! Xo

These were great in flavor profile and I like how it's gluten free. At  1/2C of sweetener, it was slightly too sweet for me, but that's just personal preference.  Great recipe!

Made these last Friday. Everybody loved them!

These are delish.  These cookies offer a blend of spices that I have not tasted before, never having ground pepper in a cookie, and the crisp factor was on point.  I tested two batches with different sugars.  In one batch, I used dark brown sugar and the other date sugar.  The dark brown sugar batch came out like the pictures here.  Both were delectable.  This recipe will be a great holiday cookie to share with friends and family, and it is s a solid oil-free vegan cookie recipe that I will use again. Highly recommend!

No roll vegan oat speculaas cookies (biscoff) that are as easy as blend, pour and bake! The not-too-sweet cookies ares also gluten-free and oil-free.

Vegan Oat Speculaas Cookies (Easy, GF, Oil-Free)

rolled oats ((certified GF as needed))

coconut sugar ((see notes for options))

nuts

speculaas spice combination ((see notes below))

salt

Preheat

Preheat the oven to 350F (180C). Spray a large rimmed baking sheet (I used an 18x13 inch half sheet pan) with nonstick cooking spray. (if you can eat some oil) or line with parchment paper.

Blend

In a blender, process the oats, coconut sugar, nuts or seeds, water, spices, vanilla and salt (not the baking soda) until smooth. Stop and scrape down the sides of the container several times until completely smooth. Add the baking soda and blend a few second to combine.

Spread

Pour the batter onto the prepared baking sheet. Spread with a spatula into an even layer (lift and tilt the pan for even and complete coverage).

Bake in the preheated oven for 10 minutes.

Remove the baking sheet from the oven; using a knife or pastry scraper, cut into rectangles (I cut into 7x8 rows, 56 cookies).

Return the cut cookies to the oven and bake for another 30 to 35 minutes until deep golden brown and crispy (they will look dry, and also feel firm to the touch).

Transfer

Remove all the cookies that look done. If any cookies (towards the middle) need additional baking, keep them on the baking sheet and return to the oven for several more minutes until the cookies are crisp.

Completely cool the cookies on a cooling rack.

Made these with toasted pecans. Good news is they are DELICIOUS, bad news is I can’t stop eating them!

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The most viewed easy vegan cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine