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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.
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
Making these biscuits requires no more than 4 Ingredients:
- Flaxseed Meal
- Canned White Beans (e.g., Great Northern, Cannellini, Navy)
- Coconut Flour
- Baking Powder
The flaxseed meal adds nutty flavor, plus healthy fats (no need to add oil!) and mega fiber.
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.
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!
Related Recipes:
- Almond Flour Flax Biscuits
- 2-Ingredient Flax Sandwich Bread
- Oat Flax Skillet Bread
- 100% Flax Breakfast Cookies
- 100% Flax Chocolate Cookies
- 4-Ingredient Vegan Flax Muffins
- 2-Ingredient Quinoa Flax Bread
- 2-Ingredient Lentil Flax Bread
- 3-Ingredient Banana Flax Bars
- Fluffy 2 Ingredient Flax Rolls (vegan, oil-free, grain-free)
Easy Vegan White Bean Biscuits {Oil-free, GF, 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
- 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.
I have an ignorant question: Instead of using water, can you use the liquid from the can? Thanks.
Hi Jana,
I am guessing that you could!
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.
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!!)
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.
Hi Camilla,
I’m wondering what flour could replace the coconut flour in this recipe as I’m allergic to it?
Thanks, Jenny
Hi Jenny,
You could try almond flour–you would need to use somewhere between two to three times the amount.
This looks great! Could I use chia seeds instead of flax?
Hi Leah,
That should work fine, but I would grind the chia seeds into a meal rather than using whole.