Vanilla Biscuits

Lately I have been hankering for a chewy biscuit. Mum would make what she called forcer biscuits. She would push a dough through a biscuit forcer. Below is my version which is a low glycaemic index and less sweet alternative for those of us who like chewy, tasty biscuits.

Vanilla Is one of my favourite flavourings so the recipe calls for 2 tablespoons of it. I figure that the flavour compensates for the reduction in sugar.

Again, I have used hazelnut meal, but almond flour is also suitable. For a nut-free version you could try sunflower seed meal.

Coconut oil or butter are good alternatives for the margarine. The coconut oil would add a coconut flavour to the biscuit.

The chia seeds and water bind the biscuit, removing the need for eggs.

I like this biscuit recipe as it satisfies my desire for something sweet while making my tummy feel full.  I hope you enjoy it too.


  • 2 tbs chia seeds
  • 3 tbs water
  • 5 tbs margarine spread
  • ½ cup maple syrup
  • 2 tbs vanilla essence
  • ½ cup SR Flour
  • 350g hazelnut meal
  • ½ cup coconut flour
  • ½ tsp baking powder


Combine the chia seeds and water and leave for 5 minutes or until it is a gel-like consistency. Add the remaining ingredients and mix until combined. The mixture will form a dough.

Roll out the dough on a flat surface.  Using a biscuit or scone cutter create small biscuits. If the dough is sticky, dip the cutter in flour before cutting out each biscuit.

Place each biscuit on a baking tray and bake for 20 minutes in a 175-degree Celsius oven. Cook until biscuits are slightly browned on top.

Cool on a rack.

Book a FREE 30-min call with Jenny