Oatmeal Biscuits

I love oatmeal biscuits, unfortunately they are not available in Iceland (at least not my favourite kind which is Nairns). "Necessity teaches the nude lady to make clothes" is an old saying here in Iceland and I often apply that saying to my recipes. We are only 300.000 people living up here on a remote island far up in the North-Atlantic and if Nairns is not available then tough luck, there is no other place to go to and you have to make something similar yourself or skip it. I often make my own things as well when they are stupidly expensive as everything is in Iceland, for example peanut butter, cashew butter, muesli and more. I make my own peanut butter and I love it, it's even better than the one from the health food store. The same goes for the cashew butter and muesli. Sometimes it is good not to be able to buy everything from the shops because it forces you to rethink things and be creative.

These oatmeal biscuits are egg free, nut free, lactose free and vegan. They are lovely with organic peanut butter, jam, cheese or whatever topping you fancy. They are also fantastic for lunch as they provide slow releasing energy from the complex carbohydrates. They are also rich in protein and fibre, making you feel full for longer than say, a sugary biscuit.

You will need a food processor or a blender to grind the rolled oats although you can use quick oats instead.

Lovely and healthy oatmeal biscuits, perfect for lunch

This recipe is:

  • Egg free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Oatmeal Biscuits

Makes 30-35 oatmeal biscuits


  • 270 grams (9½ oz) rolled oats, ground in a food processor or blender
  • 160 grams (5½ oz) spelt flour
  • 65 grams (2¼ oz) raw cane sugar
  • 80 millilitres (3 fluid oz) soy milk
  • 60 millilitres (2 fluid oz) agave nectar
  • 5 tablespoons coconut oil


  1. Place 270 grams rolled oats in a food processor or blender and blend for 15 seconds or until finely ground. Transfer to a medium bowl.
  2. Add the 160 grams spelt flour and the 65 grams raw cane sugar.
  3. In a small saucepan, place the 80 millilitres soy milk, 60 millilitres agave nectar and 5 tablespoons coconut oil. Gently heat for 5 minutes (without boiling) or until well combined.
  4. Pour the ingredients from the saucepan into the medium bowl.
  5. Kneed the dough lightly. Add a little milk (or spelt flour) if needed.
  6. Roll the dough out thinly (2 millimetres/0.08 inch) on a lightly floured surface and cut out the cookies using a cookie cutter (or a glass tumbler with sharp edges).
  7. Place baking parchment on a baking tray and arrange the cookies on the baking parchment.
  8. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 12-15 minutes.
  9. Cool on a wire rack.
  10. Serve with jam, peanut butter, soy cream cheese and more.


  • To make savoury biscuits, use only 2 tablespoons agave nectar and add freshly shaved parmesan, pepper, ground paprika, salt, herbs and more to the dough.
  • You can use maple syrup instead of the agave nectar.         
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use whole wheat flour instead of the spelt flour.
  • You can use almond milk, rice milk, oat milk or semi-skimmed milk instead of the soy milk.