If there is one thing I cannot deny, it's that in Europe, we're big on biscuits. Not cookies -- biscuits.

Milk Chocolate Digestive Biscuits [Vegan]

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Cooking Time



  • 1 cup ground almonds
  • 1 tsp baking powder
  • 1/4 cup wholemeal, plain flour + extra
  • 1/4 cup brown sugar
  • 2 tbsp apple sauce
  • 1 tsp vanilla extract
  • 1/4 cup dark chocolate
  • 0.5 oz. soy cream
  • 1 tsp agave/maple/golden syrup


  1. Either in a standing mixer or with your hands, combine all the ingredients to create a tough but pliable dough. This will take between 10 and 15 minutes, if using your hands, fewer if using a mixer. You want to make sure the dough is even and sticks together.
  2. Lightly dust a clean surface with some flour. Roll the dough out into 1/4 cm thick. With a glass or a cookie cutter, shape 16 biscuits out of the dough. You will need to keep reworking the dough from the leftover bits until there is no dough left.
  3. Bake in the oven for 15 minutes. Cool on a wire rack.
  4. On medium heat, warm the soy milk until it just starts to bubble, then immediately take off the heat. Gently, patiently stir in the broken chocolate (and syrup) with a wooden spoon until totally dissolved. Spread this chocolate ganache over the biscuits and let them cool on the wire rack at room temperature.


You can store the digestives in the fridge for several days, they will keep very well, but bear in mind the biscuits will lose their crisp and the chocolate covering will start to crack. Better to store these in a tin, somewhere not too cool, but not too hot. For me, this is “milky” enough, but if simply adding soy cream to the dark chocolate doesn’t quite cut it for you, feel free to use dairy-free milk chocolate. I ran out of ground almonds, so I had to use some wholemeal flour. I’m happy with the overall texture, but if you want to substitute more ground almonds for the flour to create gluten-free and wheat-free biscuits, be my guest.


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