What is the best way to tell if a bunch of vegan biscuits are going to be absolutely scrumptious?
Well, when you break the biscuit in two, it needs to have that “snap” – or basically, the sound of reassurance that the biscuit is not going to be chewy or soggy but rather crunchy and crispy. 
And trust me, I’ve watched enough “British Bake Off” to know that if there is no “snap” – it’s not a good biscuit.
These vegan biscuits definitely will pass Mary Berry’s and Paul Hollywood’s biscuit test because they have a good, solid “snap!”
The inspiration for these vegan biscuits came from my Mediterranean flavored granola, where I combine all my favorite mediterranean flavors – like sesame, cardamom, almond etc – into one batch of granola. Now, I’m doing the same in biscuit form!
The base of these biscuits uses almond flour with a hint of cardamom that is dipped in an almond dark chocolate mixture and topped with crushed pistachios. The cardamom pairs perfectly with the sweetness from the maple syrup and bitterness from the dark chocolate, creating a biscuit packed with flavor.
Don’t be surprised if you find yourself going back for more as these chocolate dipped vegan biscuits are filled with amazing flavors!
quick notes
- Because these cookies do not use (vegan) butter, they do not spread in the oven like regular cookies. Make sure to shape and flatten the cookies before baking.
- Almond meal and almond flour can usually be used interchangeably as the main difference is almond meal tends to be unblanched (skins unremoved) compared to almond flour (blanched).
CHOCOLATE DIPPED VEGAN BISCUITS WITH PISTACHIOS
serves 15 2 inch cookies
Dry ingredients
- 1 cup (140g) all purpose flour
- ¾ cup (75g) almond meal flour
- ¼-½ tsp ground cardamom
- ½ tsp salt
Preheat oven to 325 F degrees. Whisk dry ingredients together in a bowl.
Wet ingredients
- ¼ cup (58g) neutral tasting oil
- ¼ cup (81g) maple syrup
Create a well in dry ingredients and pour in wet ingredients. Begin to incorporate until dough forms.
Grab small pieces of dough and roughly shape them onto baking sheet.
Alternatively, to achieve perfect circles, lay dough on parchment paper. Grab another piece of parchment paper and sandwich the dough and roll it down using a rolling pin. Remove the top layer of parchment paper and use cookie cutter to cut into small round squares.
Bake for 15-18 minutes, or until evenly brown.
Dark chocolate mixture
- ½ cup dark chocolate (53g)
- 2 tbsp almond butter (32g)
- 1 tsp espresso powder (optional)
- ½ cup warm non-dairy milk
Add dark chocolate, almond butter and espresso powder in a heatproof bowl and set it over a saucepan of simmering water, making sure the chocolate mixture does not touch the water. Occasionally stir until smooth. Then, add non-dairy milk and continue to stir for a few more minutes until all chocolate pieces are dissolved. Take off heat and set aside.
Once almond biscuits are baked and completely cooled, dip half the biscuits into the chocolate mixture and lay on parchment paper.
Garnish
- handful of pistachios, crushed
Liberally sprinkle pistachios over chocolate covered half of the almond biscuits.
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
