The vegan German chocolate biscuits are like mini German chocolate cakes: a soft and rubbeled biscuit of chocolate oatmeal with a rich caramel-coconut-pecan filling in the middle! Trust me, these will not last long on the biscuit plate. This post was originally published on 31 December 2020
These German biscuits for the chocolate cake have become a delicious domestic stop point in no time. They have all the flavor of the German chocolate cake but have disappeared in two bites!
I love all pecan and chocolate things! Especially during the Christmas holidays! Have you tried my pecan chocolate cake? So well! These German chocolate biscuits would make a perfect snack all year round, but with that festive combination of walnuts and chocolate, they are a particularly exceptional gift or treatment during the holidays!
If you love German chocolate cake these small chocolate biscuits are the perfect pleasure to add to your cooking list! They have that classic winning combination of chocolate, coconut and pecan walnuts all piled on the soft oatmeal biscuits, rich and chocolates without added oil!
Because you will love German chocolate biscuits
- Perfectly soft chocolate oat biscuits with a rich filling, rich in caramel
- Perfect for snacks and exchanges of holidays for holidays
- without soy and oil without an easy gluten -free option
More dessert for vegan holidays
You often see German chocolate biscuits that are glazed or seasoned with a caramel filling after cooking. These are slightly different from the regular German biscuits of Thumbprint for chocolate cake, as they are cooked with the coconut filling with caramel already in the biscuits. I find that they are much easier to preserve and less disordered to eat that way.
Prevent the screen from becoming dark
Prepare the biscuit dough.
Mix everything wet ingredients For the biscuit. In a separate and large bowl, mix the dry ingredients. Add the wet ingredients in dry. If you want a sweeter biscuit, add a spoonful of sugar or maple syrup. Mix well. (You can add a tablespoon of oil in the biscuit to keep it more humid. Or fold in a quarter of the coconut pecan that fills in the dough.)))
Press and mix so that the mixture is homogeneous and get a dough. Cool the dough for 15 minutes. In the meantime, make the filling and preheat the oven to 350 ° F (177 ℃).
Prepare the filling and cook the biscuits.
Add the pecan walnuts in a pan and toast for 2 minutes, then add the coconut And it continues to toast until the coconut is golden.
Add the maple syrup, Then Mix the corn starch AND non -dairy milk Really and add it to the pan. Continue to cook the mixture until it thickens a little. Set aside.
Collect about 2 tablespoons of biscuits dough mixture at a time, rolling them in balls. Press the balls to flatten a little on a baking tray full of parchment. Use a deep size of 1 teaspoon to collapse in cookie centers. Add the filling to the drops. You want to add enough filling and accumulate it, because the filling has a really good flavor and make the cookie humid. Repeat throughout the dough, you can probably get from 11 to 12 cookies in total. (It is also possible to model the dough and the filling such as sandwich biscuits or form of cinnamon roll for variations. Or slightly mix the filling in the dough, collect flattening and cooking)
Cook for 11-14 minutes, depending on the size of the biscuits. Then, remove the sheet from the oven, let it rest for a few minutes, then transfer the biscuits to a cooling grid.
- Optionally, season the biscuits with melted chocolate after cooling.Shop On the counter in a covered container for up to 2 days, keep in the refrigerator up to 2 weeks. Freeze longer.
TO Make these gluten -free: Use a mixture of gluten -free flour or a 1/3 cup cup flour +2 tablespoons of corn starch, potato starch or tapioca starch, instead of flour for all uses.
If you don’t like pecan or allergic walnuts, you can use walnuts.
You can prepare the dough for oatmeal biscuits per day in advance and keep it in the refrigerator.
Calories: 147Kcal, Carbohydrates: 17G, Protein: 3G, Fat: 8G, Saturated fat: 3G, Polynsaturo fat: 2G, Monolysatuine fat: 3G, Sodium: 79mg, Potassium: 143mg, Fiber: 2G, Sugar: 8G, Vitamin A: 11Iu, Vitamin C: 0.3mg, Soccer: 49mg, Iron: 1mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Ingredients
- The biscuit base is a oatmeal biscuit – So we use Flour, oats and cocoa powder as a base with some baking soda Added for a little rise.
- These are softened with maple syrup Only so refined without sugar.
- For a bit of extra chews and flavor, I add some Grated coconut.
- Almond butter AND non -dairy milk Add enough fat and humidity to these to make them rubbery in the middle while they are a little crunchy outside. Use anacardi butter or peanut butter (this will add peanut flavor).
- It would not be a German chocolate biscuit without that caramel filling based on the base Grated coconut AND pecan walnuts. We tree the walnuts in a pan for more flavor.
- To get that feeling of caramel to the filling of German chocolate cake, add a little maple syrup AND non -dairy milk as well as some corn starch To insperate the filling.
💡 Tips
- If you don’t like pecan or allergic walnuts, you can use walnuts.
- You can prepare the dough for oatmeal biscuits per day in advance and keep it in the refrigerator.
- These biscuits can tend to be easily dry due to no oil and cocoa powder. Under them and use a good amount of filling. You can also add a little oil or bend a little filling in the dough to guarantee a wet biscuit.
How to prepare German chocolate biscuits
Mix everything wet ingredients For the biscuit. In a separate and large bowl, mix the dry ingredients. Add the wet ingredients in dry. If you want a sweeter biscuit, add another spoonful of sugar or maple syrup. Mix well. (You can add a tablespoon of oil in the biscuit to keep it more humid. Or bend in a quarter of the coconut pecan that fills in the dough.)
Press and mix so that the mixture is homogeneous and get a dough. Cool the dough for 15 minutes. In the meantime, make the filling and preheat the oven to 350 ° F (177 ℃).
Add the pecan walnuts in a pan and toast for 2 minutes, then add the coconut And it continues to toast until the coconut is golden.
Add the maple syrup, Then Mix the corn starch AND non -dairy milk Really and add it to the pan. Continue to cook the mixture until it thickens a little. Set aside.
Collect about 2 tablespoons of biscuits dough mixture at a time, rolling them in balls. Press the balls to flatten a little on a baking tray full of parchment. Use a deep size of 1 teaspoon to collapse in cookie centers.
Add the filling to the drops. You want to add enough filling and accumulate it, because the filling has a really good flavor and make the cookie humid. Repeat throughout the dough, you can probably get from 11 to 12 cookies in total. (It is also possible to model the dough and the filling such as sandwich biscuits or form of cinnamon roll for variations. Or slightly mix the filling in the dough, collect flattening and cooking)
Cook for 11-14 minutes, depending on the size of the biscuits. Then, remove the sheet from the oven, let it rest for a few minutes, then transfer the biscuits to a cooling grid.
Storage indications
Keep the biscuits on the counter for a maximum of 2 days and refrigerate up to a week.
Frequent questions
This recipe is of course soy with an easy gluten -free option. It would be very difficult to make walnuts without walnuts, but if you are only allergic to pecan walnuts, you can use walnuts.
