I remember having these biscuits growing up. Dunking them into my tea was delicious.
So I decided to make a recipe that is close to the taste and texture of what I remember. But I wanted them gluten free.
These biscuits turned out so scrumptious! The texture is so close to the original Chocolate Digestive Biscuit which are a coarse brown wheat flour.
The texture is a crunchy. The flavour is nutty, with the sweetness of the chocolate covering. You can make these with a chocolate top of dairy free and sugar free options.
Looking at this picture, you can see the textured grains of the oat almond flour.
History of the digestive biscuit
The digestive biscuits were first developed in 1839 to aid digestion. The belief is antacid properties due to the use of sodium bicarbonate when they were first developed.
In 2009, the digestive was ranked the fourth most popular biscuit for tea dunking among the British public. The UK consumption of these biscuits is record breaking 6 million consumed each day. That represents 70 each second! Wow!
Ingredients in the original Digestive biscuits are made with coarse brown wheat flour. Giving it the distinctive texture and flavour. Contains sugar, malt, vegetable oil, sodium bicarbonate, malic acid and salt. There is also the dried whey cultured skim milk.
Vegan, vegetarian, GF, DF, Celiac Friendly, Child Friendly, Diabetic Friendly, Sodium Friendly.
Chocolate Covered Digestive Biscuit - Vegan Dairy Free
Equipment
- Blender or Food Processor
- 1 large mixing bowl
- whisk, spatula
- tsp, 1/2 tsp, tbsp
- Parchment Paper
- Large baking sheet
Ingredients
- 1 1/2 cups Oat Flakes gluten free
- 1/2 cup Raw Almonds
- 4 tbsp Vegan butter (1/4 cup) cubed. keep cold until ready
- 1/4 cup Almond Butter
- 2 tbsp Coconut Sugar
- 1/4 cup Non dairy milk unsweetened. I used Oat milk.
- 1 tsp Baking Soda
Flax egg:
- 1 tbsp Flax meal
- 3 tbsp Filtered water
Chocolate topping
- 1 cup Dark chocolate chips or light chocolate chips. Choose dairy free or sugar free stevia or monk fruit.
- 2 tsp Refined Coconut oil It does not taste like coconut
Instructions
- Preheat the oven to 350°F
- Blend or Food Process the Oat flakes and almonds together on high for approximately 2 minutes. You should have a fine flour meal.Add Oat Almond flour into a large mixing bow. Take out 2 tbsp and set aside for rolling out the cookies.Now add in the baking soda, sugar, and chucks of the cold butter. Use 2 forks to mash and mix together until you can form a ball. If the dough is too wet add 1 tbsp at a time of oat flour. If it is too dry then add 1 tbsp of non dairy milk.
- Add a piece of parchment paper to the baking pan. set aside.Form the cookies:Lightly flour the parchment paper, add the dough ball, and rolling it out between 2 parchment papers. You could also use another flat pan to press down and flatten the ball.Lightly flour them if you have any left over . Don't make them too thin, approximately 1/4" thick. Add each cookies to the prepared baking pan.Use a cookie cutter or the rim of a glass to cut out the round cookies.Scrape together and reroll the leftover flour. And repeat to form more cookies.Makes approximately 10 cookies.
- Bake for 15 - 18 minutes. Until they are slightly browned.After 10 minutes - Turn the tray around in the oven to evenly cook.
Melt Chocolate
- Use a double boiler or add an inch of water to the bottom of a pot, and add a smaller pot into it. Set burner on medium heat.Add the chocolate chips or cut of chocolate bar to your smaller pot, careful not to let any water in.Once you see the chocolate start to melt, begin to slowly whisk the chocolate until it is all melted but no bubbling. Add the chocolate to a small plate and let cool for 5 - 10 minutes.
- Dunk each cookie on the top side that is rounded, and set back on the baking pan that it cooked on.Once all are done, put in the fridge for 15 minutes.If you need more chocolate repeat the double boiler.Dunk each cookie again so it will be double chocolate. Set the cookies back on to the baking pan and put in fridge for 15 minutes to harden.
- Store in container in the fridge or cupboard out of the sun and heat.Good for 1 - 2 weeks.