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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.
Almond Flour Flax biscuits on a metal cooling rack

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.

stack of 3 almond flour and flax biscuits

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.

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.

dough for almond and flax biscuits in a blue bowl

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.

Yield: 6 biscuits

Almond Flour Flax Biscuits (V, GF, oil-free, 4 ingredients)

Almond Flour Flax Biscuits  (V, GF, oil-free, 4 ingredients)

Easy and delicious almond flour/meal and flaxseed biscuits that are grain-free, oil-free and vegan! It only takes 4 ingredients and fewer than 30 minutes to prepare them.

Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes

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

  1. In a medium bowl whisk together the almond flour, potato starch, flaxseed meal, baking powder and salt.
  2. Add the water and stir until completely blended. Loosely cover and refrigerate for 15 minutes.
  3. Preheat to 375F. Line a baking sheet with parchment paper.
  4. 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.
  5. 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.

Notes

Storage: Store the cooled biscuits in an airtight container at (cool) room temperature for 2 days, the refrigerator for 1week, or the freezer for up to 6 months.

Potato Starch: Although I have not tested it, an equal amount of tapioca starch or arrowroot (or cornstarch, if you do not need these to be grain-free) will likely work as alternatives for the potato starch.

Nutrition Information

Yield

6

Serving Size

1 biscuit

Amount Per Serving Calories 127Total Fat 7.8gSaturated Fat 0.6gCholesterol 0mgSodium 170.3mgCarbohydrates 13.2gFiber 2.7gSugar 0.4gProtein 3.7g

Did you make this recipe?

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RachelDLS

Tuesday 4th of October 2022

Hello, Is this recipe something I could try on the stove top? I do not have an oven.

Blanca

Sunday 20th of February 2022

Can you omit the potato starch in this recipe?

June

Sunday 15th of August 2021

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

Camilla

Monday 16th of August 2021

Ooh, I love that you made an English muffins, June! Thank you for all of your support—really!— it spurs me on 🥰

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