These oat biscuits offer a soft, slightly tender texture with lightly crisp edges, making them ideal for everyday baking.
The dough is made from finely ground gluten-free oats combined with rice flour, creating a balanced structure that is easy to handle once chilled. Plant-based butter adds richness, while eggs help bind the dough and create a smooth consistency.
The Eiravee Sweet Blend provides sweetness without added sugar, while a touch of lemon zest adds a subtle freshness that lifts the overall flavour.
Once baked, the biscuits are simple, versatile and perfect on their own or paired with a light spread or jam.
About the ingredients used in this recipe
Oats
We always use certified gluten-free oats. Although oats themselves do not naturally contain gluten, they are often processed in facilities that also handle wheat, barley or rye, which can lead to cross-contamination. Choosing oats that are specifically labelled gluten-free helps ensure they are suitable for gluten-free baking.
Rice Flour
We use Doves Farm gluten-free rice flour, a blend of white and brown rice flour, which helps create a light texture while maintaining structure in gluten-free baking.
Vegan Unsalted Butter
For this recipe we used Flora Unsalted Vegan Butter. Choosing an unsalted version helps keep the flavour balanced and allows better control over the salt content of the recipe.
If dairy is not an issue, it can be replaced with the same amount of regular butter.
Eggs
In this recipe we use medium eggs (UK size M). Using the same egg size helps keep the texture and structure of the baked goods consistent.
Plant Milk
In most recipes we use plant-based milk, usually Plenish coconut milk or homemade coconut milk. These options contain very simple ingredients and are free from unnecessary additives or thickeners.
Using a clean, minimally processed plant milk helps keep the flavour natural and works well in both sweet and savoury baking.
Other unsweetened plant milks can also be used, but choosing versions without added sugars or stabilisers usually gives the best results in baking.
Eiravee Sweet Blend
Eiravee Sweet Blend is our own sweetener mix made from erythritol and stevia, developed to provide a clean, balanced sweetness without added sugar.
It is approximately four times sweeter than sugar, so only a small amount is needed in recipes. The full recipe for the blend is available on the website and in the cookbook.
Lemon Zest
For the best flavour, use the finely grated zest of an unwaxed, organic lemon. The zest adds a fresh, aromatic citrus note to both sweet and savoury recipes.
When grating, only use the yellow outer layer of the peel and avoid the white pith underneath, as it can taste bitter.
- 250 g gluten-free oats (finely ground from gluten-free rolled oats, using a coffee grinder or high-speed blender)
- 150 g rice flour
- 130 g plant-based butter
- 2 eggs
- 2 tbsp Eiravee Sweet Blend
- 1 tsp baking powder
- 100 ml plant milk
- zest of 1 lemon
- a generous pinch of salt
- vanilla, to taste
Prepare the dough
In a bowl, combine the ground oats, rice flour, baking powder and salt.
Rub in the cold plant-based butter until the mixture resembles fine crumbs.
Add the eggs, sweetener, plant milk, lemon zest and vanilla, then mix until a soft dough forms.
Chill
Cover and refrigerate the dough for at least 2 hours. This helps improve both texture and workability.
Shape
Roll out the chilled dough on a lightly floured surface to a thickness of approximately 2–3 mm. For a softer biscuit, roll slightly thicker. For a crisper texture, roll slightly thinner.
Cut into shapes as desired and place onto a baking tray lined with baking paper.
Bake
Bake in a preheated oven at 180°C (conventional, top and bottom heat) for 15–20 minutes, until lightly golden.
Finish
Allow to cool before serving.
Chilling the dough is important for easier handling.
The biscuits will firm up slightly as they cool.
They can be enjoyed on their own or served with a sugar-free jam.
Store in an airtight container.
Nutritional values per piece
Energy (Kcal): 63.4
Fat: 3.3 g
Protein: 1.3 g
Carbohydrates: 6.7 g
of which sugars: 0.2 g
Fibre: 0.6 g
Nutritional values are calculated without polyols. As this recipe uses a sugar-free sweetener blend, individual responses may vary.
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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