Recipes Snacks and desserts

Vegan, whole-wheat biscuits

Reading Time: < 1 minute
Reading Time: < 1 minute

Recipe Card

Recipe by Dragomir Krastev


Prep time


Cooking time






  • Dry ingredients
  • Flour, white / 130g / 1 cup, all-purpose, white

  • Flour, whole-wheat / 130g / 1 cup, whole-grain

  • Leavening agents, baking soda / 2g / 1/2 tsp

  • Leavening agents, baking powder, low-sodium / 14g / 1 tbsp

  • Salt, table / 6g / 1 tsp

  • Wet ingredients
  • Cashew milk / 240g / 1 cup

  • Almond Butter / 30g / 2 tbsp

  • Oil, coconut / 26g / 2 tbsp

  • Vinegar, cider / 15g / 1 tbsp, apple cider


  • Preheat oven to 180 deg C (360 Deg F), both upper and lower broilers on
  • In a small bowl combine the wet ingredients – the apple cider vinegar, and cashew milk and stir well to combine
  • In a large mixing bowl, combine the dry ingredients – the whole-wheat flour, all-purpose flour,  baking powder, baking soda.
  • Add the almond butter and coconut oil and mix well
  • Pour in the wet mixture into the dry mixture
  • Start mixing until a homogenous dough forms
  • Sprinkle a workboard with a little flour
  • Start pressing the dough with hands, to form a rough flat circle, about 1 cm (1/2 inch) thick
  • Cut the biscuits in the desired form
  • Prepare a baking tray and line it up with a baking sheet. Brush with a little olive oil to prevent the biscuits from sticking
  • Brush the tops of the biscuits with a little butter or olive oil
  • Bake for 12-15 minutes, or until the biscuits turn slightly golden brown.

Recipe Video


  • Substitute cashew milk with other non-dairy nut milk like almond milk or oat’s milk
  • Substitute almond butter for peanut butter, or other kinds of nut butter

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