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Dark chocolate, oat and spelt biscuits



20 portion(s)

Dark choc, oat and spelt biscuits

  • 110 g Rapadura Sugar
  • 110 g organic wholegrain oats
  • 90 g coconut oil or butter, cut into chunks
  • 1 egg. large
  • 20 g Desiccated Coconut
  • 110 g wholemeal spelt four
  • 200 g good quality dark chocolate, melted

White chocolate and cranberry variation (add)

  • 1 tsp cinnamon, ground
  • 70 g cranberries. dried, (or currants)
  • 200 g melted white chocolate, (in place of dark choc)

Recipe's preparation

  1. Grind rapadura sugar for 3 seconds on speed 9. Decant into a small bowl.

  2. Add whole oats to the TM bowl and grind for 10 seconds on speed 9. Decant into a separate bowl to the sugar. 

  3. If using butter straight from the fridge, add to the TM bowl and soften for 40 seconds at 50 degrees C on speed 4. Scrape down the sides of the bowl. Coconut oil will not require softening.

  4. Add ground rapadura and beat for 1 minute until smooth on speed 4, scrape down the sides of the bowl.

  5. Add the egg and beat for a further 10 seconds on speed 4, scrape the sides. 

  6. Return the oats to the TM bowl together with the coconut and wholemeal spelt flour. Combine on reverse speed 4 for about 10 seconds until the mixture comes together.

    Also add 1 tsp cinnamon and 70g chopped dried cranberries at this step for the White choc & cranberry variation. I chop the cranberries using Turbo pulse first.  

  7. Roll dough between two sheets of baking paper until 5-6m thick. Carefully place on a tray in the fridge for 30 minutes.

  8. Preheat oven to 180 degrees C and prepare two oven trays with baking paper or silicon sheets.

  9. Cut 7cm rounds or fluted rounds from the dough and place them about 2cm apart on trays. Press the pastry scraps together and roll our again to make a total of 18-20 biscuits. 

  10. Bake for 10-12 minutes or until golden. Allow to cool for about 5 minutes on trays before removing to a cooling rack.

  11. Spread base of biscuits with melted chocolate. Make a pattern with a fork or get the children to sprinkle with 100's and 1000's. My girls love them this way! Stand at room temperature until set. Store in an airtight container, in the refrigerator if the weather is hot.

  12. If you like this recipe please let me know! 

    Stop by my Facebook Page at www.facebook.com/mixingituphk and leave me a comment tmrc_emoticons.)


Accessories you need

  • Spatula TM31
    Spatula TM31
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use brown rice flour in place of the spelt to make these wheat-free

use coconut oil and dairy-free chocolate to make these dairy-free

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Really tasty!...

    Submitted by Pam22 on 27. August 2017 - 23:18.

    Really tasty!
    I used 75g of rapadura, replaced coconut with ground seeds(pepitas and sunflower) because we're not such big coconut fans and added the cinnamon.... they turned out delicious and didn't last long. Didn'T even get to the chocolate coatingtmrc_emoticons.;-)
    thanks for the quick and easy recipe!!

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  • Made the chocolate bics

    Submitted by mouse on 11. October 2014 - 19:22.

    Made the chocolate bics today.  My family loved them, thank you!

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  • Hi all, thanks for your

    Submitted by PaulaM on 9. December 2013 - 20:57.

    Hi all, thanks for your comments. It's great to get feedback. Feel free to add your comments to this recipe on my blog too tmrc_emoticons.) I love the tahini variation idea, sounds like a choc chip cookie tmrc_emoticons.)


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  • Added coconut flour and

    Submitted by ksg77 on 30. November 2013 - 12:24.


    Added coconut flour and tahini in mine, and rolled into small balls instead of flattening between papers. Probably don't look as good but quicker as I didn't chill the dough. Then pushed one dark choc bit into each cookie. Yum!

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  • I have just made a batch of

    Submitted by kimmyd77 on 17. September 2013 - 14:42.

    I have just made a batch of these for the first time, and they are amazing!!! Thank you for sharing this recipe and I can't wait for the kids to try them. Will definately be making these again  tmrc_emoticons.D

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  • Just gorgeous...never get as

    Submitted by Lavalamplulie on 9. July 2013 - 12:03.

    Just gorgeous...never get as far as putting chocolate on them, demolished too quickly. I also used less sugar and part butter part coconut oil.  Yummy tmrc_emoticons.)

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  • Love these! I used whole meal

    Submitted by Pontifek on 16. April 2013 - 18:50.

    Love these! I used whole meal plain flour instead of spelt and I reckon you could reduce the sugar amount a touch. My toddler loved decorating them and I can't wait to try the white choc and cranberry version.

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  • I made these today with the

    Submitted by wmt123 on 26. July 2012 - 21:22.

    I made these today with the children, yummy! Like a chocolate wheaton. Next time I'd cut them a little smaller for my small children. I didn't use all the 200gm of chocolate. Perhaps 125-150 would have been enough. Great recipe, thanks for sharing!

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