Walnut-Oat-Vanilla Biscuts

These biscuits are similar to the Greek “Kourabides” or the Austrian “Vanillekipferln” but much healthier and very quick to prepare. They freeze well, so make a double batch and keep one in the freezer for unexpected visitors.


  • 3 cups oats, finely ground in blender
  • 1/2 cup organic, cold pressed, odourless coconut oil – gently melted,  (or cold pressed olive oil)
  • 1/2 cup of raw, unheated, untreated honey (or coconut blossom sugar and a little water)
  • natural vanilla extract or powder
  • 1 cup walnuts or pecan nuts, coarsely chopped
  • optional: icing sugar mixed with natural vanilla powder for dusting the biscuits with


  1. place all ingredients, except icing sugar, into a bowl
  2. mix everything together into a soft dough
  3. roll small balls and place on baking tray
  4. flatten with a fork
  5. bake at +/- 160 degrees C for about 15 – 20 minutes, until biscuits are golden.
  6. roll in vanilla-icing sugar whilst still hot (optional)
  7. let cool and store in air tight container or freeze
  8. for a raw version: dehydrate the biscuits for several hours in the sun or the dehydrator or low oven instead of baking them.


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