Whole Wheat & Oatmeal Eggless Digestive Biscuits

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These whole wheat oatmeal cookies are healthy, crispy and baked to golden perfection. They are completely egg less and have no refined flour. Learn how to make whole wheat oatmeal digestive biscuits.

I have been getting a lot of requests for eggless baking. I generally prefer baking with egg – because it gives a rich taste. But there are many ways you can substitute egg with other vegan ingredients. I’ll probably make an infographic with the quantities some time later and share. These cookies however, are super healthy and super easy to bake. They don’t have any refined flour so you will have all the goodness of whole wheat and oats. They are ready under 45 minutes from start to finish including the resting time for the dough. If you want to learn how to make whole wheat oatmeal cookies, or what we generally call in India digestive biscuits this is probably the easiest recipe you can get. These are very similar to the Graham Crackers that you get in the US.

Why add Oats?

Oats are gluten free cereals and makes digestion easier. It is full of dietary fiber and Medical News Today says oats contain dietary fiber more than any other grain and have a range of healthy cholesterol-lowering properties. So when you know something is so good and is easily available then why not use it in your recipes!

Let’s Get Started

This recipe is fairly simple and requires just six ingredients. I have ground normal quick rolled oats in the mixer in a coarse powder so that it mixes in the dough well. I have done the same with sugar. I am using plain white sugar for this recipe, you could use brown sugar as well. If you use brown sugar you will get a darker colored biscuit. I am using cold butter. When you use cold butter you get firmer crumbs. You can measure the butter, and cut them into small pieces and place it in the fridge and take them out just before adding them to the dough. You will also need a little bit of milk to bring together the dough – about 1/3rd cup.

The Biscuit Dough

Add baking soda and salt to whole wheat flour and mix well with a spoon. This is like activating the flour. In a mixing bowl bring together powdered sugar and cold butter. Mix them with your fingers to make a coarse crumb. Add whole wheat flour and oats powder to it and combine with your hands. Add milk gradually to make dough. You don’t need to knead the dough. Combine the ingredients together as you would do for a short crust pastry.
Wrap the dough in cling film and place it in the refrigerator (not freezer) for 15 minutes. While the biscuit dough is in the fridge, pre heat oven at 180C/ 350F. Line a baking tray with baking sheet / parchment paper and grease it well with butter/ cooking spray.

Take out the dough from the fridge, dust the kitchen surface with some flour and roll out the dough. Keep it about 4 mm thick so that you get chunky biscuits.

Use a cookie cutter of any shape of your choice to make even shapes. At this step I realized I don’t own a simple round cookie cutter but have a box full of weird shaped cutters including hearts and spades and what not. So I used a jar lid that’s why my biscuits are chunkier than what you would get with a cookie cutter. I actually liked it that way.

With a fork make marks on the biscuit.

Now bake these biscuits for 15 – 16 minutes. Once baked, place them on a cooling rack till they are cool.

What else can you do?

This is the base whole wheat oatmeal digestive biscuit recipe, with this you can get creative. You can add some chocolate chips, or use royal icing, dip them in chocolate, make different shapes – whatever you want to. I went ahead and made 3 batches with the dough. This recipe will make about 15 big biscuits.

I made some hearts, some with chocolate chip ones – basically a jar full of biscuits. You can store these in an air tight container for 4-5 days. They don’t have any preservatives, so consume fresh and don’t let them sit for weeks.

Notes

The second batch of biscuits in heart shape turned out darker because

1. The oven was hot after the first batch
2. These cookies are smaller and thinner
3. I placed them on the higher wire stand to get this color.

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