Homemade Healthier Vegan Bourbon Biscuits (Gluten-Free)

These Homemade Healthier Vegan Bourbon Biscuits are the ultimate nostalgic biscuits made with wholesome ingredients and they are naturally vegan and gluten-free. Easy and quick to make, they are chocolatey and just sweet enough.

I have such fond memories of bourbon biscuits growing up. They’d be my favourite at birthday parties and in selection boxes and while they fall under the “accidentally vegan” category, they are not made with particularly wholesome ingredients, nor are they gluten-free. For those who don’t know, bourbon biscuits are a British biscuit or cookie with two chocolate biscuits sandwiched together with a chocolate buttercream-style filling. They have the classic “bourbon” letters stamped on top and have holes around the edges (to let the steam escape). With this easy, vegan recipe, everyone can enjoy the chocolate sandwich cookies, including those who are gluten-free, nut-free and egg-free.

A plate of Homemade Healthier Vegan Bourbon Biscuits with a bowl of filling
Homemade Healthier Vegan Bourbon Biscuits

Why will I love these biscuits?

These biscuits or sandwich cookies are:

  • Chocolatey, rich and moreish
  • Slightly sweet and “nutty”
  • Crunchy outside with a softer interior
  • Have a creamy, smooth chocolatey filling
  • High in fibre and protein
  • Naturally vegan, gluten-free and egg-free
  • Easily nut-free
  • Quick and easy to make
  • Fun to make as alternatives to the childhood classic

If you already love the sound of these cookies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see my favourite products below the recipe card, here is what we need:

  • Maple syrup: this is key for the cookies which are similar to a chocolate sugar cookie dough, without the need for sugar. The sticky syrup adds all the sweetness we need as well as adding moisture and binding the dough together. You can use agave or oat syrup, too, or vegan honey.
  • Peanut butter or tahini: for the smoothest cookie dough and filling, make sure your nut or seed butter is runny and smooth. For nut-free cookies, use tahini and other options include almond, cashew or sunflower seed butter.
  • Cocoa and/or cacao powder: this is for the rich chocolatey flavour and goodness. Naturally, I use cocoa powder for the cookies as the colour is richer and creates a darker, more intense cookie but I prefer cacao powder for the filling which is lighter in colour. For this recipe, you can use either interchangeably, as long as they are 100% cocoa/cacao without added sugars.
  • Vegan vanilla and chocolate protein powder: my go-to protein powder is Macromike, and here I used the white chocolate caramelised protein for the cookies and the deluxe chocolate for the frosting. The protein powder adds texture, flavour and sweetness so I do recommend using it. If you prefer to not add protein powder, swap the protein in the cookies for more oat and plain flour and use a chocolate buttercream instead for the filling.
  • Oat flour: grind your oats into a fine flour for the cookie dough base. As we only need such a small amount, it’s easier to have a jar of oat flour pre-made ready to go.
  • Plain or gluten-free flour: for the cookies, I like to add some plain or gluten-free plain flour to bind the dough. Either use a gluten-free 1:1 baking blend or use buckwheat flour, or regular plain flour.
  • Thick coconut yoghurt: for the filling, I rely on my favourite chocolate frosting recipe which uses thick, creamy coconut yoghurt. My favourite is the Cocos Organic natural or vanilla flavour and if using other brands, it needs to be really thick and creamy.
  • Plant-based milk: this is only if needed to make the filling smoother and more spreadable. It does need to be thick so that the filling stays between the cookies.
  • Salt: for flavour.

How do I make them?

These cookies are so easy and are loosely based on my healthier Homemade Vegan Oreo Cookies which are always a hit.

  • Whisk together all the ingredients for the dough: until sticky and allow to rest for 15 minutes in the fridge. This is important as it rolls out more easily, and allows the cookies to keep their shape.
  • Roll out the dough to a rectangle: about ½-cm thick but you can make them slightly thicker if you prefer.
  • Use a sharp knife to score and cut the dough into cookies: mine were 6×4-cm rectangles, but you can make them any size, as long as you have matching pairs to create the sandwiches.
  • Use a cookie cutter or fork to press in an designs: I have some small letters (like the ones here) to create the word BOURBON on each cookie.
  • Transfer to a baking tray: carefully using a palette knife.
  • Bake for 7 to 8 minutes: until crisping at the edges but softer in the middle. They will firm up as they cool.
  • Allow to cool fully on the trays before moving them: this ensures they retain their shape and the filling won’t slide off.
  • Whisk together all the filling ingredients: till smooth. It will be thick but spreadable.
  • Spread half the cookies with the filling: and sandwich together with the other bourbons.

How long will they last?

Once made, these bourbons will keep for 2-3 days in a sealed container in the fridge as the filling is fresh. You can freeze the un-filled chocolate cookies for 1 month and allow to defrost before enjoying and filling them.

Are they gluten-free and nut-free?

Yes these are gluten-free, just use your favourite GF flour or buckwheat flour and check that your oats are gluten-free. To make these nut-free, use tahini or runny sunflower seed butter instead of peanut butter.

Can I make other shapes and fillings?

Yes of course, you can use any shaped cutters to make regular or sandwich cookies or roll into balls (like for my homemade Oreo cookies) and bake that way. you can also enjoy these without the filling as delicious chocolate cookies.

As for other filling ideas:

What other cookies and biscuits can I make?

If you are looking for more ideas, how about my:

A few Homemade Healthier Vegan Bourbon Biscuits on a plate

Homemade Healthier Vegan Bourbon Biscuits

Yield: 9-10
Prep Time: 10 minutes
Cook Time: 7 minutes
Additional Time: 15 minutes
Total Time: 32 minutes

These Homemade Healthier Vegan Bourbon Biscuits are the ultimate nostalgic biscuits made with wholesome ingredients and they are naturally vegan and gluten-free. Easy and quick to make, they are chocolatey and just sweet enough.


For the Biscuits:

  • 120ml maple syrup
  • 45g runny, smooth peanut butter (or tahini)
  • 40g cocoa powder
  • 30g vegan vanilla protein powder
  • 2 tbsp oat flour
  • 2-3 tbsp plain or GF plain flour
  • A pinch of salt

For the Filling:

  • 60g thick coconut yoghurt
  • 1 tbsp maple syrup
  • ½ tbsp runny, smooth peanut butter (or tahini)
  • 10g cacao powder
  • 5g vegan vanilla protein powder
  • ½ - 1 tbsp plant-based milk, if needed


  1. For the biscuit dough: whisk together the maple syrup and peanut butter. Now sift in the cocoa powder and protein powder and add the oat flour, 2 tbsp plain flour and salt. Stir to a sticky dough and roll into a ball. Add more flour if it feels really sticky, it should ball up in a shiny ball of dough. Cover and chill in the fridge for 15 minutes.
  2. Preheat the oven to 160Fan/180ºC and line a large baking tray with parchment paper.
  3. Roll out the biscuit dough: using two sheets of parchment paper so the rolling pin doesn’t stick. If making oblong cookies, try to roll out the dough to a rectangle about ½-cm thick.
  4. Cut out the cookies: mine are 6 x 4 cm but you can make use whatever size you like similar to this, and you’ll make 18-20 cookies. Carefully use a titled palette knife to lift each cookie onto the lined trays.
  5. If you have letter stamps, press the word “bourbon” onto the middle of each cookie and prick the edges with a fork.
  6. To bake: place in the middle of the oven to 7-8 minutes, turning halfway through. they will feel firm at the edges but slightly soft in the middle and will continue to firm up as they cool. Cool fully.
  7. Make the filling: whisk together the ingredients till smooth and fluffy, adding the milk as needed.
  8. To sandwich the biscuits together: flip half of the biscuits over and spread with some filling. Top with a second cookie to create each bourbon biscuit.
  9. To store: enjoy straight away or keep in an airtight container for 2-3 days, in the fridge (because of the fresh filling) and best enjoyed at room temperature.


You can also make these biscuits without the filling and they will keep for up to 1 week, in a sealed container and can be frozen for up to 1 month before defrosting and enjoying.

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Stay in touch

I look forward to hearing what you think of these Homemade Healthier Vegan Bourbon Biscuits so please let me know in the comments below and leave a star review above. If you do make them, please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With bourbon love x

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