Especially-fast & straightforward vegan white bean biscuits (made with canned white beans & flaxseed meal)! Satisfying and versatile, they are also grain-free, oil-free, gluten-free, sugar-free, and made with only 4 ingredients.

Overhead shot of a stack of 3 White Bean Flax Biscuits

Peanut butter. Jelly. Avocado. Chocolate-hazelnut spread. Hummus.

They all taste pretty darn great on bread. They also deserve to spread on great bread.

So…here’s some great bread, in compact biscuit form! Not sweet, nor flavor-blasted. Just great, everyday bread for slathering with your go-to toppings, splitting to make mini-sandwiches, toasting, or munching straight up.

The biscuits are frugal and straightforward to prepare, plus they go with just about everything. They are high in fiber, too, so one biscuit will fill you up without weighing you down.

Recipe Benefits

Grain-free
Vegan
Oil-free
Gluten-free
Low-carb
High fiber
Sugar-free
Only 52 calories per biscuit

Ingredients for Straightforward Vegan White Bean 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.

Making these biscuits requires no more than 4 Ingredients:

Flaxseed Meal
Canned White Beans (e.g., Great Northern, Cannellini, Navy)
Coconut Flour
Baking Powder

The flaxseed mealadds nutty flavor, plus nourishing fats (no need to add oil!) andmegafiber.

pile of golden flaxseed meal on a piece of parchment paper

Canned white beans,pureed to a smooth, buttery consistency, take the place of the nut butter I used in my4-Ingredient Flax Muffins(the sweet inspiration for these savory breads). The beans contribute both structure and moisture.

Baking powderand a bit ofcoconut flour(a well as some tap water, and optional salt) round out the ingredient list.

How to Make Straightforward Vegan White Bean Biscuits

Note that the complete instructions are also in the recipe card below.

Preheat oven to 350 (180F). Grease or spray 8 cups of a standard size muffin tin with nonstick cooking spray.
In a blender or food processor, process the drained white beans and water until smooth.
Transfer bean mixture to a medium bowl and stir in the flaxseed meal, coconut flour, optional salt, and baking powder. Let stand 5 minutes to thicken.
Scoop 8 even portions of dough into the prepared muffin cups. Smooth and flatten the tops with damp finger.
Bake in the preheated oven for 20 to 25 minutes until browned at the edges and the surface of the biscuits appears dry.

straightforward vegan white bean biscuit on a piece of white parchment paper

How do the White Bean Biscuits Taste?

The biscuits are tender, toothsome mini breads, reliable plain, or with any and all toppings. You can split and fill them, too, for grab & go mini sandwiches.

How Should I Store the Biscuits?

The biscuits will keep in a airtight container in the refrigerator for 1 week or the freezer for up to 3 months. The can be toted around at room temperature for 2 to 3 days.

I hope you make these, soon! I know you will enjoy them (and don’t forget to add any and all sorts of flavors, herbs, nuts, seeds, or whatever floats your boat!).

Happy baking (and slathering of toppings), everyone!

Related Recipes:

Almond Flour Flax Biscuits
2-Ingredient Flax Sandwich Bread
Oat Flax Skillet Bread
100% Flax Breakfast Cookies
100% Flax Chocolate Cookies
4-Ingredient Vegan Flax Muffins
2-Ingredient Quinoa Flax Bread
2-Ingredient Lentil Flax Bread
3-Ingredient Banana Flax Bars
Fluffy 2 Ingredient Flax Rolls (vegan, oil-free, grain-free)

Straightforward Vegan White Bean Biscuits {Oil-free, GF, 4 ingredients}

Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Servings: 8 biscuits

Ingredients

3/4 cup canned white beans rinsed and drained (1/2 a 15-oz can; I used Great Northern beans)
2/3 cup water
1/2 cup flaxseed meal
1 tablespoon coconut flour
Optional: 1/4 teaspoon fine sea salt or to taste
1/4 teaspoon baking powder

Method

Preheat oven to 350 (180F). Grease or spray 8 cups of a standard size muffin tin with nonstick cooking spray .
In a blender or food processor , process the drained white beans and water until smooth.
Transfer bean mixture to a medium bowl and stir in the flaxseed meal , coconut flour , optional salt, and baking powder . Let stand 5 minutes to thicken.
Scoop 8 even portions of dough into the prepared muffin cups. Smooth and flatten the tops with damp finger.
Bake in the preheated oven for 20 to 25 minutes until browned at the edges and the surface of the biscuits appears dry.

Notes

Storage: The biscuits will keep in a airtight container in the refrigerator for 1 week or the freezer for up to 3 months. The can be toted around at room temperature for 2 to 3 days. Water: You can also use any nondairy milk you like (except for full fat coconut milk) in place of the water.