Honey and Oat Biscuits

by Cupful Of Sprinkles
Honey Oat Biscuits - Cupful of Sprinkles

These Honey Oat Biscuits are crunchy, buttery and just sweet enough. These are super quick and easy to make, and can be whipped up about 10 minutes. You can use a freestanding mixer to make these, but all you really need is a small bowl and a spoon.

I know that 6 cookies may not seem like a lot to make, but I’ve found that these are best eaten the same day, preferably when they are still warm. On the day that they’re cooked the cookies are crispy and crunchy, but if they’re left for too long, then they do start to go a little soggy. So with this recipe, less is really more. These are also really easy to make gluten free, just swap out the oats and flour for a gluten free alternative and you get the same delicious result!

Perfect for dunking, or enjoying on their own. These are quick and easy to make, and taste so scrummy. A definite favourite in my house! Healthy, crunchy, buttery, and basically just delicious!

Happy baking!

Honey Oat Biscuits - Cupful of Sprinkles

Honey Oat Biscuits

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.1/5
( 10 voted )


  • 65 grams Unsalted Butter (at room temperature)
  • 25 grams Soft Light Brown Sugar
  • 1 tablespoon Honey
  • 50 grams Porridge Oats (Gluten Free if required)
  • 50 grams Plain Flour (Gluten Free if required)
  • 1/4 teaspoon Bicarbonate of Soda
  • Pinch Fine Sea Salt


  • Preheat the oven to 160*C  Fan/ 180*C / 350*F, and line a baking tray with baking parchment
  • Place the butter and sugar into a bowl and mix together by hand until pale and smooth
  • Add the honey and stir through
  • Next, add the oats, flour, bicarbonate of soda and sea salt, and mix until fully incorporated
  • Using your hands, roll small amounts of the mixture between your palms to form balls, and flatten down using your fingers, still leaving them fairly thick. Place the cookies on to the baking tray, allowing enough room to spread
  • Place in the centre of the oven, and bake for 12-15 or until golden brown. The cookies will still be soft when they come out of the oven, but will harden as they cool
  • Remove from the oven, and leave them on the tray for 5-10 minutes to allow them to harden, then place on a baking tray allowing them to cool completely


Eat them on the same day as baking

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