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Easy almond flour flax biscuits that are vegan, oil-free & grain-free! Made with 4 ingredients and ready in under 30 minutes.
It seems I have a biscuit problem.
Specifically, I cannot get enough biscuits!
It explains, why, after creating my Mind-Blowing Biscuits last week, I plunged right back in to another biscuit recipe. In the depths of winter, a good biscuit is everything.
My Almond-Flax Biscuits are certainly everything, despite comprising very little (just 4 ingredients) at all.
Table of Contents
- Recipe Benefits
- Ingredients for Almond Flour Flax Biscuits
- Step by Step Directions
- Step One: Whisk the Dry Ingredients
- Step Two: Add the Water
- Step Three: Briefly Chill
- Step Four: Preheat the Oven
- Step Five: Portion the Dough
- Step Six: Bake
- FAQ
- How Should I Store the Biscuits?
- What is a Substitute for Potato Starch?
- Can I Use Almond Meal instead of Almond Flour?
- Related Recipes
- Almond Flour Flax Biscuits (V, GF, oil-free, 4 ingredients) Recipe
Recipe Benefits
- Grain-free
- Gluten-free
- Vegan
- Oil-free
- Made in 1 bowl
- Requires no rolling or cutting
- Quick & easy (ready in under 30 minutes)
- Made with 4 ingredients (plus water and optional salt)
Most importantly, the biscuits are delectable. They have a taste and texture similar to whole grain bread, with an accompanying tenderness that belies the absence of added oils.
So let’s make some biscuits!
Ingredients for Almond Flour Flax 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.
- almond flour
- flaxseed meal
- potato starch (I have options in the recipe card)
- baking powder (certified gluten-free, as needed)
Step by Step Directions
Step One: Whisk the Dry Ingredients
In a medium bowl, whisk the almond flour or almond meal, potato starch, flaxseed meal, baking powder, and (always optional/adjustable) salt.
Step Two: Add the Water
Add the water to the dry ingredients, stirring to combine.
Step Three: Briefly Chill
Place the bowl in the refrigerator for 15 minutes to chill while preheating the oven. This allows the flaxseed meal to soak up the water as well as easy portioning of the dough.
Step Four: Preheat the Oven
Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.
Step Five: Portion the Dough
Scoop the chilled dough into six even portions and roll each into a ball. Dip your fingertips in water and lightly flatten each ball into a round shape, about 1/2-inch (1.25 cm) thick.
Step Six: Bake
Time to bake! Bake the biscuits for 11 to 14 minutes, or until they are risen and golden brown.
Cool the biscuits slightly, or entirely. Enjoy plain or with any of your favorite spreads.
I suspect my biscuit obsession is linked to my love of all things jam/preserves/marmalade :).
Happy baking, everyone!
FAQ
How Should I Store the Biscuits?
Store the cooled biscuits in an airtight container at (cool) room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
What is a Substitute for Potato Starch?
Corn starch, tapioca starch or arrowroot should all work as substitutes for potato starch.
Can I Use Almond Meal instead of Almond Flour?
Yes, for this recipe an equal amount of almond meal can be used in place of almond flour.
Related Recipes
Almond Flour Flax Biscuits (V, GF, oil-free, 4 ingredients)
Ingredients
- 2/3 cup 75 g almond flour or almond meal
- 1/3 cup 64 g potato starch (see notes for options)
- 1/4 cup 26 g flaxseed meal
- 1 and 1/2 teaspoons baking powder, certified GF, as needed
- Optional/adjustable: 1/8 teaspoon salt
- 1/3 cup 75 mL water
Instructions
- In a medium bowl whisk together the almond flour, potato starch, flaxseed meal, baking powder and salt.
- Add the water and stir until completely blended. Loosely cover and refrigerate for 15 minutes.
- Preheat to 375F. Line a baking sheet with parchment paper.
- Scoop the chilled dough into 6 even portions; roll each portion into a ball and place, 2 inches apart, onto the prepared baking sheet. With moistened fingertips, press each ball down to about 1/2-inch thick rounds.
- Bake in the preheated oven for 11 to 14 minutes until risen and golden brown. Cool for at least 10 minutes before eating. Serve warm or at room temperature.
I made these into a “sweet” biscuit for my husband by adding some cinnamon, cocoa and maple syrup. Also substituted Tapioca start in place of potato starch. They turned out delicious!
That sounds so good, Misty! I am so glad you and your husband liked them.
Camilla. Anxious to try these. Could I sub oat flour for the almond flour? Thx Michelem
Hi Michele! Ooh, that’s a good question, I think I will have to test that myself. I think it could work.I would go with an equal volume of oat flour (not an equal weight). I would love to know how it turns out!
Hello, Is this recipe something I could try on the stove top? I do not have an oven.
Hi Rachel,
Possibly, if you shaped them flat-ish like a pancake. Cook over medium low and then flip them. There is a long tradition of skillet scones (like American biscuits) in the UK. It would just be a matter of whether it works for this particular recipe.
Can you omit the potato starch in this recipe?
Hi Blanca, I would not advise it. You can use some other than the potato starch, though, such as arrowroot cornstarch, or possibly chickpea flour.
Camilla, I have been struggling to find a sandwich bread recipe that meets all my restrictions. Since this biscuit recipe meets all my approved ingredients I used it to make “English muffins” and they are delicious! This is such a simple and easy recipe I am sure it will be my “go to” recipe.
Thank you for sharing your great recipes! I appreciate all your effort!
June
Ooh, I love that you made an English muffins, June! Thank you for all of your support—really!— it spurs me on 🥰
Just made these! Big thumbs up! I love easy, minimal ingredient baking/cooking!@
Thank you!
Hi Camilla,
I’m a Personal Trainer based in London currently about to launch my own brand of Vegan fitness snacks.
I have taken inspiration from your Powerhouse recipes which I’ve adapted to suit my receipies
I just wantef to thank you for developing delicious recipes for vegans and vegetarians fitness fanatics like me.
Kingsley! You made my day! I am so happy to hear that you are using and sharing my recipes with clients! I wish you all the best with your new business, that is very exciting. Keep me posted, I would be happy to share your brand info when you get to that stage! 🙂
Hello, can you tell me what the carbs would be per serving?
Sorry for that omission, Diane! I have added it in (13.2 grams per biscuit).