Name: Peanut Butter Chocolate Vegan Biscuits Recipe
Prep time: 10 min
Cook time: PT-490153H33M30S
Total time: PT-490153H33M30S
Cuisine: Vegan
Ingredients: 8 tbsp chunky peanut butter; 2 1/2 tbsp pure maple syrup; 2 tbsp coconut oil, melted; 2 tbsp almond milk; 2 tbsp cocoa/cacao powder; 90g buckwheat flour; ¼ tsp bicarbonate of soda; ¼ tsp sea salt; ¼ tsp ground cinnamon

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Introduction

These Peanut Butter Chocolate Vegan Biscuits combine rich cocoa and creamy peanut butter for a deliciously indulgent treat. They’re easy to make, dairy-free, and perfect for satisfying your sweet tooth without any guilt.

Eight round brown chocolate cookies with a slightly rough texture and visible fork marks on top are scattered on a white marbled surface. Five cookies lay directly on the white marble, while three rest on a thin rectangular wooden board placed diagonally at the center. The edges of some cookies are uneven and cracked, adding a homemade look. A white cloth is partially visible near the bottom right corner, framing the scene softly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tbsp chunky peanut butter
2 1/2 tbsp pure maple syrup
2 tbsp cocoa or cacao powder
2 tbsp melted coconut oil
2 tbsp almond milk
¼ tsp bicarbonate of soda
¼ tsp sea salt
¼ tsp ground cinnamon
90g buckwheat flour

Instructions

Step 1: Preheat your oven to 160°C (320°F) and line a baking tray with baking paper.
Step 2: In a large bowl, mix together the melted coconut oil, almond milk, peanut butter, and maple syrup using a fork until well combined.
Step 3: In a separate bowl, whisk together the buckwheat flour, ground cinnamon, sea salt, cocoa powder, and bicarbonate of soda.
Step 4: Combine the wet ingredients with the dry ingredients, mixing until you form a dough.
Step 5: Scoop out about 1 tablespoon of dough at a time, shape it into a rough ball, and place it onto the prepared baking tray, leaving some space between each.
Step 6: Flatten each ball gently with the back of a fork to create indentations on the biscuits.
Step 7: Bake for 15-20 minutes, until the edges just start to brown.
Step 8: Remove from the oven and let the biscuits cool completely before transferring them to a plate or cookie tin.

Tips & Variations

For a nuttier crunch, try adding chopped peanuts or cacao nibs to the dough before baking.
If you prefer a sweeter biscuit, increase the maple syrup by 1 tablespoon.
Substitute almond milk with oat or soy milk for a different plant-based flavor.
Use smooth peanut butter if you want a softer texture.

Storage

Store these biscuits in an airtight container at room temperature for up to 5 days. They also freeze well—place them in a freezer-safe container for up to 2 months. To enjoy, thaw at room temperature or warm briefly in the oven.

How to Serve

A white round plate holds a single layer of nine dark brown cookies arranged closely together, each with visible fork marks creating parallel lines on their slightly cracked, textured surface. The plate sits on a soft, white marbled texture background, giving a clean and cozy look to the image. The cookies appear thick and soft with an uneven round shape, and their rich chocolate color stands out against the white plate and background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Are these biscuits truly vegan?

Yes, all ingredients used are plant-based, ensuring the biscuits are vegan-friendly.

Can I use a different flour instead of buckwheat?

Yes, you can substitute buckwheat flour with whole wheat flour or gluten-free all-purpose flour, but note that the texture and flavor may vary slightly.