Oat biscuits sound like a compromise snack. These are not. No wheat flour, no white sugar, just dates for sweetness and natural yoghurt to bind everything together. We mill the oats in the Thermomix® briefly at speed 5 so the dough holds together, then get 40 crisp biscuits out of the oven after 10 to 15 minutes.
Oat Biscuits with the Thermomix®
Ingredients 0 / 7 ✓
- 110 g rolled oats
- 20 g almonds
- 8 dried dates
- 1/2 tsp baking powder
- 30 g honey
- 20 g butter
- 30 g natural yoghurt (3.8% fat)
Instructions 0 / 5
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1
Mill the oats.
Add the rolled oats to the mixing bowl and mill for 8 seconds / speed 5. Remove the oat flour and set aside.
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2
Chop the almonds.
Add the almonds to the mixing bowl and chop for 8 seconds / speed 8. Add to the oat flour.
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3
Chop the dates.
Add the dates to the mixing bowl and chop for 10 seconds / speed 8.
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4
Mix the dough.
Add the oat and almond mixture along with the remaining ingredients to the mixing bowl and mix everything for 40 seconds / speed 4. Remove the dough from the mixing bowl and leave to rest briefly.
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5
Bake the biscuits.
Preheat the oven to 190°C (fan 170°C). Shape the dough into 40 small balls, press flat, place on a baking tray lined with baking paper and bake in the oven for 10 to 15 minutes.
Nutrition per serving
Why the oats need to be milled first
Whole rolled oats do not make a shapeable dough. If you use them unprocessed, you end up with crumbles rather than biscuits. The essential first step is milling at speed 5 for 8 seconds, until a coarse oat flour forms. Do not mill too fine: that removes the rustic texture that sets these biscuits apart from standard butter biscuits. If you see a few whole flakes remaining after milling, that is perfectly fine.
Dates instead of sugar
The sweetness comes from 8 dates and 30 g of honey. We chop the dates directly in the mixing bowl at speed 8 for 10 seconds before adding the other ingredients. Depending on the size and dryness of the dates, the level of sweetness varies slightly. Medjool dates bring more moisture and a softer texture, while smaller dried supermarket dates give a crisper biscuit. Both work well, but it is worth bearing that in mind when shopping.
If you like experimenting and want to try more classic cookies in the Thermomix® as well: our Chocolate Chip Cookies and Chocolate Peanut Cookies follow the same principle, just with wheat flour and sugar.
How to tell when the biscuits are done
10 to 15 minutes is a wide window, and it depends on how thick the dough is. If you press the balls flatter, aim for around 10 minutes. Left a little thicker, they need 13 to 15 minutes. We recommend checking the colour from minute 10 onwards: the biscuits should turn golden brown, not dark brown. They will feel soft when you take them out, but they firm up as they cool on the tray. Stored in a tin, they keep well for a week.
One important point when shaping: let the dough rest briefly after mixing. The honey and yoghurt need a minute to fully bind the oats. If you shape them straight away, the biscuits will crack.
One shortcrust rule, thirteen uses: Shortcrust Pastry in the Thermomix® as a compact overview.
What other recipes do differently
Goes well with: milk, yoghurt and banana.
Many other Thermomix® oat biscuit recipes call for 250 g of butter and 250 g of sugar, using only jumbo oats throughout because finer oats collapse at higher temperatures. We take a different approach: dates and yoghurt replace butter and refined sugar entirely, and that works with finer oats too, because we bake at a lower temperature. American-style versions use ripe banana, apple sauce and maple syrup as a vegan binder, often combined with raisins or cranberries. If you prefer a classically crisp result, you will find recipes elsewhere with chocolate chips and a long cooling time on the tray. Our focus stays the same: no flour, no refined sugar, ready in 20 minutes.
