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Plant-based, gluten-free cooking.

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

Gluten-free breads

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

Straightforward 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 myMind-Blowing Biscuitslast week, I plunged right back in to another biscuit recipe. In the depths of winter, a good biscuit is everything.

MyAlmond-Flax Biscuitsare 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 & straightforward (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 betweenUS Customary(volume) andMetric(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.

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 straightforward 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 go-to 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.

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

  • Prep Time: 5 minutes
  • Cook Time: 14 minutes
  • Total Time: 19 minutes
  • Servings: 6 biscuits

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

Method

  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.

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