Rosemary and cocoa contrast each other quite well as the resinous and piney flavors of the rosemary cut through the bitterness of the cocoa. These are finished off with a sprinkling of flaky sea salt to balance out the flavors.

Cocoa and Oat Biscuits with Rosemary and Flaky Sea Salt [Vegan]

Cooking Time




  • 1 3/4 cups oat flour, plus a bit more for rolling out the dough
  • 1/4 cup cocoa powder
  • 1/2 teaspoon psyllium powder (or xanthan gum)
  • pinch of salt
  • 1/2 cup coconut sugar
  • 1 teaspoon dried rosemary leaves
  • 1/4 cup unsweetened applesauce
  • 1/8 cup melted coconut oil or vegan butter
  • 1 teaspoon vanilla extract
  • flaky sea salt for sprinkling on top


  1. Mix together the oat flour, cocoa, psyllium, and salt. Using either a mortar and pestle or a blender, grind the coconut sugar and rosemary together until the sugar has a finer texture, then mix it into the other dry ingredients.
  2. Add the applesauce, oil, and vanilla to the dry ingredients and mix until the dough begins to form a soft and slightly sticky ball. If it seems too sticky sprinkle in a touch more oat flour. Dump the dough out onto a piece or plastic wrap or parchment, bring it together into a ball with your hands, then flatten it down into a disc. Wrap the dough then allow it to rest on the counter at room temperature for 1-2 hours.
  3. When ready to bake, pre-heat your oven to 350°F. Dust a silpat (or a piece of parchment cut to the size of your baking sheet) lightly with oat flour but don’t put it on your baking sheet just yet. Add the dough to the middle of the sheet, dust it lightly with oat flour, then roll it out to a large round or rectangular shape that is approximately 1/8 to 1/16 of an inch in thickness. It doesn’t really matter what shape the dough is but rather how thin it is.
  4. Once you have it rolled out, use either a knife or a pizza cutter to cut a grid into the dough to make your biscuits. You can make these as big or as small as you want. You can choose to do squares, rectangles, or more of a diamond shape, it’s up to you!
  5. Once you have your grid cut, sprinkle the top of the dough lightly with flaky sea salt. Carefully transfer the whole sheet to your baking sheet.
  6. Bake the biscuits for 13 to 15 minutes or until the tops are firm. After you remove the biscuits from the oven, re-cut the grid lines if needed.
  7. Cool the biscuits on the sheet before eating or storing in an airtight container.


These are best enjoyed within 1-2 days. The amount this recipe makes is variable depending on the size you cut them but you will able to get roughly 15-18 large diamond shapes (with several irregular pieces from around the border).


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