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Super-fast & easy vegan white bean biscuits (made with canned white beans & flaxseed meal)! Delicious and versatile, they are also grain-free, oil-free, gluten-free, sugar-free, and made with only 4 ingredients.

Overhead shot of a stack of 3 White Bean Flax Biscuits
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Peanut butter. Jelly. Avocado. Chocolate-hazelnut spread. Hummus.

They all taste pretty darn great on bread. They also deserve to spread on great bread.

So…here’s some great bread, in compact biscuit form! Not sweet, nor flavor-blasted. Just great, everyday bread for slathering with your favorite toppings, splitting to make mini-sandwiches, toasting, or munching straight up. 

The biscuits are frugal and easy to prepare, plus they go with just about everything. They are high in fiber, too, so one biscuit will fill you up without weighing you down.

Recipe Benefits

  • Grain-free
  • Vegan
  • Oil-free
  • Gluten-free
  • Low-carb
  • High fiber
  • Sugar-free
  • Only 52 calories per biscuit

Ingredients for Easy Vegan White Bean Biscuits

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Making these biscuits requires no more than 4 Ingredients:

The flaxseed meal adds nutty flavor, plus healthy fats (no need to add oil!) and mega fiber.

pile of golden flaxseed meal on a piece of parchment paper

Canned white beans, pureed to a smooth, buttery consistency, take the place of the nut butter I used in my 4-Ingredient Flax Muffins (the sweet inspiration for these savory breads). The beans contribute both structure and moisture. 

Baking powder and a bit of coconut flour (a well as some tap water, and optional salt) round out the ingredient list.

How to Make Easy Vegan White Bean Biscuits

Note that the complete directions are also in the recipe card below.

  • Preheat oven to 350 (180F). Grease or spray 8 cups of a standard size muffin tin with nonstick cooking spray.
  • In a blender or food processor, process the drained white beans and water until smooth.
  • Transfer bean mixture to a medium bowl and stir in the flaxseed meal, coconut flour, optional salt, and baking powder. Let stand 5 minutes to thicken.
  • Scoop 8 even portions of dough into the prepared muffin cups. Smooth and flatten the tops with damp finger.
  • Bake in the preheated oven for 20 to 25 minutes until browned at the edges and the surface of the biscuits appears dry.
easy vegan white bean biscuit on a piece of white parchment paper

How do the White Bean Biscuits Taste?

The biscuits are tender, toothsome mini breads, perfect plain, or with any and all toppings. You can split and fill them, too, for grab & go mini sandwiches.

How Should I Store the Biscuits?

The biscuits will keep in a airtight container in the refrigerator for 1 week or the freezer for up to 3 months. The can be toted around at room temperature for 2 to 3 days.

I hope you make these, soon! I know you will enjoy them (and don’t forget to add any and all sorts of flavors, herbs, nuts, seeds, or whatever floats your boat!).

Happy baking (and slathering of toppings), everyone!

Easy Vegan White Bean Biscuits {Oil-free, GF, 4 ingredients}

Easy Vegan White Bean Biscuits {Oil-free, GF, 4 ingredients}

Yield: 8 biscuits
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes

Super-fast & easy vegan white bean biscuits (made with canned white beans & flaxseed meal)! Delicious and versatile, they are also grain-free, oil-free, gluten-free, sugar-free, and made with only 4 ingredients.

Ingredients

  • 3/4 cup canned white beans, rinsed and drained (1/2 a 15-oz can; I used Great Northern beans)
  • 2/3 cup water
  • 1/2 cup flaxseed meal
  • 1 tablespoon coconut flour
  • Optional: 1/4 teaspoon fine sea salt, or to taste
  • 1/4 teaspoon baking powder

Instructions

  1. Preheat oven to 350 (180F). Grease or spray 8 cups of a standard size muffin tin with nonstick cooking spray.
  2. In a blender or food processor, process the drained white beans and water until smooth.
  3. Transfer bean mixture to a medium bowl and stir in the flaxseed meal, coconut flour, optional salt, and baking powder. Let stand 5 minutes to thicken.
  4. Scoop 8 even portions of dough into the prepared muffin cups. Smooth and flatten the tops with damp finger.
  5. Bake in the preheated oven for 20 to 25 minutes until browned at the edges and the surface of the biscuits appears dry.

Notes

Storage: The biscuits will keep in a airtight container in the refrigerator for 1 week or the freezer for up to 3 months. The can be toted around at room temperature for 2 to 3 days.

Water: You can also use any nondairy milk you like (except for full fat coconut milk) in place of the water.

Nutrition Information
Yield 8 Serving Size 1 biscuit
Amount Per Serving Calories 52Total Fat 2.1gSaturated Fat 0.1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 63mgCarbohydrates 6.4gFiber 3.3gSugar 0.1gProtein 2.7g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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8 Comments

  1. I thought these would be a good healthy option for lunches but I’m surprised how much I love these. Thanks for such an easy rewarding recipe.

  2. Hello,
    Can those biscuits be made as a loaf of bread? do you think it would slice nice or not? And if yes, should be baking time be longer or not? (I love so many recipes on your page – especially all the breads. Thank u so much for sharing them!!)

    1. Hi Diana!
      I have not tried making this as a loaf, but I fear that it would not cook all the way through (mushy inside) if made into a loaf. An option that could work if the aim is for slicing: spread onto a sheet pan (lined with parchment paper). Spread into a rectangle or square about 3/4-inch thick and bake the same time as the biscuits, or a few minutes more. One cooled, cut into squares or rectangles and cut each in half lengthwise for sandwich slices.

  3. Hi Camilla,

    I’m wondering what flour could replace the coconut flour in this recipe as I’m allergic to it?

    Thanks, Jenny