Before we start: just for the sake of full disclosure and complete transparency: I am not vegan.

If you have seen any of my other recipes you will have probably have guessed that I love butter, cream and eggs. There is probably not much I wouldn’t do for an ice-cream. 

But there are times when you need options. I know that I love being able to share my food and my dinner table with health conscious friend (of which there are few) and those who have dietary restrictions.

I actually came up with these biscuits as a base for a vegan chocolate truffle torte recipe I have been working on and realised that they would be fantastic on their own, just dunked in a little non-dairy milk! 

As the old saying goes “In for a penny, in for a pound” so while I’m making these biscuits, egg and dairy free, I may as well make them gluten free as well using rice flour instead of regular flour! Making this biscuit a triple threat!! 

Now before you start saying “There’s no way vegan biscuits can taste just as good as regular biscuits.” I have tested these biscuit out on a lot of people and they are all amazed at how good they taste. These biscuits are super delicate with a melt in the mouth texture similar to that of sables or shortbreads due to the lack of gluten in the recipe.

So even though going vegan means saying goodbye to old favourites like chocolate digestives and wagon wheel, there are still tons of biscuit recipes that can be enjoyed. Just make this your first one!

Vegan Chocolate & Hazelnut Biscuits, egg free, dairy free and gluten free. Unfortunately they’re not quite guilt free!

— Al Brady

Vegan Chocolate & Hazelnut Biscuit.png


50g coconut oil
90g caster sugar
90g ground hazelnuts
75g grated vegan chocolate
25g rice flour


Pre-heat the oven to 160ºC, gas mark 3. Line a tray with a silicone mat or silicone paper. Cream the coconut oil and sugar together until light and fluffy.

Add all the remaining ingredients and mix together for 5 minutes to form a smooth paste. Roll the biscuit dough into approx. 12 balls and place onto the lined baking sheet.

Using a wet fork, press down on the balls to flatten and create a pattern on top of the biscuits. Place the biscuits in the oven and bake for 20 minutes.

Once cooked leave on the baking sheet to cool and allow them to harden. Serve with a nice cool glass of non-dairy milk or store in an air-tight contain for up to 5 days.