Crunchy and Delicious Vegan Chocolate Biscuits Recipe UK with Whitakers Chocolate
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Category
Vegan
Servings
20
Prep Time
15 minutes
Cook Time
12 minutes
Calories
160
These delicious, plant-based vegan-friendly chocolate biscuits offer a crisp texture and rich taste from Whitakers Chocolates dark chocolate.
The recipe is easy to follow and uses common ingredients like flour, cocoa and plant-based milk.
Cocoa powder adds depth, while the dark chocolate melts slightly for extra appeal.
Make them for afternoon tea, to share with friends or as a simple treat.
Use the method below to prepare a batch of about 20 biscuits.

Ingredients
-
200g plain flour
-
30g cocoa powder
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100g icing sugar
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½ tsp baking powder
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½ tsp salt
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150g vegan butter, softened
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1 tsp vanilla extract
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2 tbsp plant-based milk (almond, oat, or soy)
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100g Whitakers Chocolates Dark Chocolate
Directions
Prepare:
Preheat oven to 180°C (160°C fan) / Gas Mark 4.
Line two baking trays with parchment paper.
Mix dry ingredients:
In a bowl, sift together the flour, cocoa powder, icing sugar, baking powder, and salt.
Cream butter:
In a separate large bowl, beat the vegan butter and vanilla extract until smooth.
Combine:
Gradually add the dry ingredients to the butter mixture.
Add plant milk a little at a time to form a soft dough.
Add chocolate:
Fold in the chopped Whitakers dark chocolate chunks.
Shape biscuits:
Roll the dough into walnut-sized balls, place on the trays, and gently flatten with your hand or a fork.
Bake:
Bake for 10–12 minutes until just set.
The biscuits will firm up as they cool.
Cool:
Leave on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 20 delicious vegan chocolate biscuits.
Calories per serving: 160 calories per biscuit.
Remember: Please tag #whitakerschocolates with photos of your homemade Vegan-Friendly Chocolate Biscuits.
Nut-Free: Use oat or soy milk.
Extra Crunch: Stir through chopped nuts or seeds.
Gluten-Free Option: Substitute with a quality gluten-free flour blend.
Nutritional Information for This Recipe
Nutrient | Amount per biscuit (approximate) |
---|---|
Calories | 160 kcal |
Fat | 9g |
Saturated Fat | 4g |
Carbohydrates | 18g |
Sugars | 8g |
Protein | 2g |
Fibre | 1g |
Each biscuit contains around 160 kcal, with 9g fat including 4g saturated fat, 18g carbohydrates of which 8g are sugars, 2g protein and 1g fibre.
Values based on 20 biscuits.
How to Store Your Homemade Vegan Chocolate Biscuits
Place the biscuits in an airtight container and keep them at room temperature for up to 5 days.
Avoid damp places to maintain crispness. For longer storage, freeze them in a sealed bag for up to one month and thaw before eating.
A Brief History of Chocolate Biscuits
Biscuits have roots in ancient times as dried bread for storage, known to the Romans as panis.
In the UK, they grew popular in the 1840s with the rise of afternoon tea.
Chocolate versions came later; in 1891, Cadbury brothers patented a chocolate-coated biscuit.
By the early 20th century, ornate tins and foil-wrapped chocolate biscuits appeared, such as during the 1920s and 1930s.
Modern types like chocolate Hobnobs from McVities arrived in the 1980s.
Today, chocolate biscuits remain a common treat in British homes.