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

4.85 from 13 votes

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 Time5

Cook Time14

Total Time19

Course: WFPB Breads & Muffins

Cuisine: American

Keyword: 4 ingredients, almond flour, flax, no oil vegan recipe, oil-free vegan biscuits, oil-free vegan bread, vegan almond flour biscuits, wfpb, wfpb biscuits, wfpb bread, wfpbno

Servings: biscuits

Author: Camilla

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.

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