Digestive Biscuit Recipe Healthy: Crunchy, Nutritious, and Perfect for Snacking
A crunchy, gut-friendly digestive biscuit recipe made with whole wheat flour, oats, and coconut sugar. Eggless, easy, and budget-friendly—perfect for snacking anytime.
Equipment
- 1 Mixing Bowl For dry and wet ingredient mixing
- 1 Baking tray Lined with parchment paper
- 1 Rolling Pin For flattening dough
- 1 Oven Preheated to 350°F (180°C)
- 1 Fork or Skewer To poke holes for texture
- 1 Cookie Cutter or Glass For cutting biscuit shapes
Ingredients
Dry Stuff:
- 1 cup Whole wheat flour (or gluten-free blend)
- ½ cup Rolled oats (not instant)
- ¼ cup Coconut sugar (or brown sugar)
- 1 tsp Baking powder
- Pinch Salt
Wet Stuff:
- ⅓ cup Unsalted butter (or vegan butter)
- 2–3 tbsp Cold milk (dairy or almond)
- 1 tbsp Honey (optional for chewiness)
- ¼ cup Dark chocolate chips (optional but recommended)
Instructions
- Preheat Oven: Set your oven to 350°F (180°C) and line a baking tray with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, oats, coconut sugar, baking powder, and salt.
- Add Butter: Rub the cold butter into the mixture using your fingertips until it resembles breadcrumbs.
- Bind the Dough: Add milk and honey. Stir until the dough forms. If it feels dry, add a little extra milk (1 tsp at a time).
- Roll & Cut: Flatten the dough to ¼-inch thickness between parchment papers. Use a cookie cutter or glass to cut shapes.
- Bake: Arrange biscuits on the tray, poke holes with a fork, and bake for 12–15 minutes until golden brown.
- Cool & Store: Let them rest for 10 minutes. Store in an airtight jar for up to 2 weeks.
Notes
- Chill the dough for 10 minutes before rolling for best results.
- Substitute honey with agave for a vegan version.
- Freeze dough cutouts for later baking (up to 3 months).
- Add cinnamon or orange zest for extra flavor.
- Avoid instant oats—they make the biscuits too powdery.