Get the kettle on Love, we got dunkers here! Crispy, just sweet enough and perfect for a dunk in your favourite brew...the oh so lovable oaty biscuits

Yields 12-15 biscuits depending on size

Ingredients 175g oat flour * see note below 125g oats 90g light brown sugar/coconut palm sugar 1tsp bi carb pinch salt 90-100ml coconut oil (melted)** 1tbsn maple syrup/carob syrup

* you can grind regular oats in a food processor to make your own oat flour ** start with 90ml coconut oil, or vegan butter, depending on the type of oats you use you may need the additional oil if the mixture seems too dry


Preheat oven to 170c and line a baking tray with parchment paper

Mix all of the dry ingredients together then add the wet ingredients  once all ingredients are well mixed, form into a log using parchment or cling film roll tightly into a log shape about 2 inch diameter and let chill for 20 minutes until firm (alternatively you can roll the dough out flat and use a biscuit cutter if you want a different shape) Slice biscuit log into 1cm slices, lay flat on baking tray bake for 12-15 minutes until golden they will crisp as they cool

While they are cooling, sort yourself out with a cup of tea or almond milk and let the dunking commence!

Let me know if you have a go at making these delicious biscuits- tag #cookieandbiscuitbakes on social media

While we are on our brownie subscription box sabbatical, (don't worry they will be back in December) we figured this was a good time to share one of our favourite healthier brownie recipes.

Servings 9-12 brownies

Time 45 minutes


230g black beans *cooked

2 flax eggs {2tbsn milled flax with 5tbsn of

water- we used the water fro the beans}

40g cacao/cocoa

60ml oil

150g sugar

2tsp vanilla extract

1/2tsp bi carb

1/2tsp salt

100g chocolate chopped and divided in half

100g plain flour (can substitute gluten free


75ml water


Preheat oven to 180c

line a 8x8inch pan with enough foil or parchment paper to over hang a bit

over a low heat, bring the water to a simmer, add in sugars and oil

cook until the sugar has dissolved, then add in 50g chopped chocolate

remove from heat and add vanilla extract

blend blackbeans in a food processor until smooth

in a large bowl mix together the flour, cacao, bi carb, and salt

add in black beans, and liquid sugar and mix until well combined

fold in chocolate chunks

spread evenly into prepared pan and bake for 25-30 minutes, checking

around 20 minutes as every oven is different

Remember to tag us on social media if you have a go at making these fudgey chocolatey heavenly squares! #cookieandbiscuitmakes

On Sunday September 9th we had the honour of catering an intimate wellness event with Tamu of Live Three Sixty at the gorgeous venue Clapton Laundry in East London. It was a day of self development, introspection and sisterhood in all its empowering glory. The menu was inspired by my love of mexican food, but we also wanted a meal that each person could craft on their own, with their own hands, so they could continue to create something personal to them in line with the general themes of the day. Our taco spread included smokey baked tofu, smoked parika & garlic black beans, chili spiced roasted veggies, massaged kale salad, fresh pico de gallo, tomatillo salsa, lime cashew cream. We also had carrot cake bliss balls (and hazelnut chocolate crunch balls) which were a crowd pleaser for our morning break. Below you will find our recipe for guacamole and the carrot cake bliss balls for you to try at home.


Serves 4

Time about 5 minutes


2 ripe avocados

1 1/2 limes

1 red onion

20g fresh coriander

1 tomato or approximately 10 cherry tomatoes

1 clove garlic

1 jalapeño *optional

pinch of paprika for the finished dip


Mash avocados in a bowl

finely dice the onion & garlic

chop the coriander & tomatoes

add all ingredients to the smashed avocado, mix well

sprinkle with paprika and dig in!

Carrot cake bliss balls

Serves 4

Time 5-10 minutes


2 small carrots or 1 large carrot

100g nuts * we used cashew & walnuts

5-8 pitted dates

1-2tbsns coconut oil

pinch of nutmeg

1tsp cinnamon

pinch ground ginger

* optional shredded coconut to roll the finish balls in

Grate the carrots

add all ingredients into a food processor until well combined

It should be stiff enough to form balls

Roll into small balls and refridgerate for atleast 30 minutes

These will keep in the fridge for about 5 days, and in the freezer 1 month, but to be honest if you are anything like me they probably wont make it to the freezer haha.

Tag us on social media (#cookieandbiscuitmakes) if you have a chance to make either of these recipes, we love seeing you getting your plant based realness on!

ps. eat your veggies xxDanae

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About Me

Cookie& Biscuit was founded by Danae Dade in 2013, determined to make delectable treats for her daughter and then the community at large. From local farmers markets, press days, shipping brownies all over the UK and of course baking special occasion cakes that everyone can enjoy, Danae is passionate about spreading vegan treats far and wide. 

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