Almond Flour Flax Biscuits (V, GF, Oil-free)

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.

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.

• 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.

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