I’ve made these cookies twice and both times the dough was very sticky. I’m not sure what I’m doing wrong! I’m using whole wheat pastry flour instead of the regular kind, could that be it? Also, I don’t toast the wheat germ beforehand, maybe that? By the way I agree with the suggestions to half the salt, although if you’re not sensitive to salt like me they have more complex flavour if you include it. I’m still going to try this recipe a couple more times with tweaks because I really want to figure it out!

You are fantastic! I really have to thank you. I've been struggling the last few months after my mom, diagnosed with multiple myeloma and recently having suffered congestive heart failure, was put on a zero sodium diet. No packaged foods whatsoever. I adore my mom, so I decided that now would be the time to finally get around to learning my way around a kitchen, as I vowed that she would never feel deprived, because I'd work my booty off to replace the things she likes, or introduce her to new ones. She was devastated when she couldn't have digestives with her coffee anymore in the morning (sometimes when you're dealing with so much, the small things can be especially demoralizing.) I literally just pulled these out of the oven (after figuring out how to turn on the food processor, haha!) and the only change I made was that I didn't add any salt at all. These cookies came out perfectly, and despite my doubt, they taste exactly like regular digestive cookies! And they have the right texture too! She is going to be hella psyched tomorrow morning when she gets to have one of her old favourites again. Thank you so much - I'll definitely be coming back here for more recipes to try as I boldly go forward into (for me) the new kitchen frontier. ;) Thank you again!

I've made these a couple times now. Delicious, crunchy and easy. I love that they can be made in no time at all since the dough doesn't need to be chilled. The dough can be a little sticky, but it's very forgiving and I've found I can be generous with the flour when rolling it out. This last time, I used up what I had left of some buckwheat flour ~ about 70 grams ~ and the rest whole wheat pastry. I loved the rustic color and flavor and will make that substitution going forward. Used toasted oats rather than wheat germ. I also used coarse sea salt and didn't find them too salty. I love making these for my little niece and nephew.

These came out perfectly. I have been building a birthday basket of childhood treats for my mum and this was the best recipe for digestives I have found! I am out of wheat germ so I swapped for flax meal and still got a deliciously snappy biscuit. I also do not have cow milk and coconut worked fine. I love how bulletproof your recipes are, so well tested that even with swaps, we still get what we were looking for!

I don’t know what I did wrong, but my dough was way too wet to cut. I put it in the fridge to see if the butter would firm it back up. If, not..this will be one big cracker that we break up to eat.

These turned out great! They satisfied my digestive biscuit cravings :) I didn't have wheat germ or whole wheat flour so I used spelt flour to substitute. I also used almond milk. I found the dough to be very sticky to roll out (could have been a result of my substitutions but who knows). I think the kosher salt made the flavour well balanced. Will definitely make them again. Looking forward to enjoying them for the upcoming week.

Brilliant recipe! I have been making Rick's Brown Butter Choc Chip Toffee cookies and they are my new fave. But sometimes you want just a plain biscuit to have with a cup of tea. So these digestives are my "go to" for that, even without the chocolate! Thanks so much for the inspiration!

I was thwarted by my oven and by not paying attention at the store...I got stone ground wheat by mistake, so they are extra wheat-y and I forgot my oven runs hot, so a lot got burnt :( I subbed ground flax, plant butter and almond milk. So while I'm one of those that totally didn't follow the recipe, they are STILL quite tasty and I most def will make again!!

This is one of the best cookie recipes I have yet to bake. Now, with COVID-19, I also had a couple swaps and freelancing. Used hazelnut meal for the wheatgerm. Added 1/4 cup chunky Adams peanut butter, 1/4 cup brown sugar, 1 tsp cinnamon, 1/4 tsp vanilla, and 1/4 tsp of nutmeg. Oh my! Oh my!

This recipe is definitely going on our family’s #SundaysAreForBaking rotation! Soooooo yummy! I made the following swap outs given my covid19 pantry situation: ground flaxseed for the wheat germ; used 2% milk (all we have); and avocado oil for the refined coconut oil in the chocolate “frosting”. I also halved the salt based on other reviews. Lastly, I opted to cut them out with a 1-inch cookie cutter (easier for my kiddo to eat) and baked them for 15mins. Made 60 bite-sized yummilicious treats! Thank you Sohla for this great, flexible recipe!!! ❤️❤️❤️

I was very impressed with these cookies! I made several modifications Used toasted oats instead of wheat germ Used brown sugar rather than white I couldn't be bothered dipping in chocolate so I added a handful of dark chocolate buttons to the mix and pulsed in the processor to get a Chocolate-flecked appearance. These were so tasty, perfect for coffee, not too sweet and really did get better after a couple days. I thought they tasted too salty at first but they mellowed out once they had completely cooled.

Easy to make and delicious!! Substituted wheat germ for toasted oats as others have noted previously, and they're fab.

Thank you for this recipe! I have missed Digestive cookies and these did not disappoint. I substitute flax for wheat germ, vegan “butter” and Gluten free flour. Turned out just liked it should.

Delicious but way too salty. Cut the salt at least in half.

Yaaaaas queen! We loved them! We made half the recipes because we also used ground flaxseed since it was all we had on hand and were not sure it would work. I got distracted and my dog ate the remaining dough so we had 3 cookies less lol But I guess it’s also a YES From my dog (she obviously didn’t eat the chocolate tho). Sohla is awesome.

Great cookies and honestly they were super fast to make! Perfect with a cup of coffee.

Very tasty! I used wheat bran instead of wheat germ because we're social distancing and that's all I had, and they still worked. They turned out a bit salty - a weight measurement for the salt would be nice. Also, I wished there was a note about spacing the cookies on the sheet (they don't spread, but I wasn't sure until I baked them).

These cookies are amazing!!! I didn't have wheat germ so I used ground flaxseed instead which is a popular substitute and they are fantastic. Digestives are some of my favourite cookies and I could never find a good recipe until now! I used more chocolate for a thicker layer of chocolate and found milk chocolate to be the best of the 3 types I used. Also, I would recommend chilling the dough for an hour before cutting them out to minimize the spread in order to get really crisp edges. I absolutely love Sohla, and her recipes are fantastic! I cannot wait to make these again!

what kind of sugar?

These were so amazing! Used toasted rolled oats like Sohla suggested in her insta-story, and it made for a very nice cookie. I love the texture, and not too sweet. Super easy, and definitely will be making this again!

Sohla used Old Fashioned Rolled Oats on her instastory as a substitute. She toastEd them to give them a nutty flavor! Excited to try this recipe!