Vegan Biscuit Recipe

Diet & Nutrition Inspiring People
Dairy Free Gluten Free Nut Free Sugar Free Vegan
TIME:80 mins, SERVES:8

This Vegan Biscuit Recipe is gluten-free and the perfect vehicle for your jam and favorite assorted toppings. Nuzest Clean Lean Protein plus liquified chickpeas (garbanzo beans) add a walloping protein punch and fiber-licious oat flour staves off hunger pains for hours. Get your creative juices flowing with these easy-to-make babies!

This recipes comes to use from Marci of @StewardChicks.


1 can garbanzo beans

1 cup oat flour (GF, if desired)

1/4 cup tapioca flour

1/4 cup coconut flour

1 scoop Nuzest Clean Lean Protein Just Natural

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt


1. Preheat the oven to 350 degrees.

2. In a food processor, add a can of garbanzo beans, including the liquid. Process on high until it reaches a smooth consistency, or approximately 2 minutes.

3. In a separate bowl, add the remaining ingredients and lightly whisk to incorporate.

4. Add the garbanzo bean liquid. Stir to combine, using hands if necessary.

5. Divide into 8 pieces of dough. Roll each piece between your hands to form a smooth round ball.

6. Place the dough ball on a parchment-lined cookie sheet.

7. Bake 30 minutes, or until lightly browned.

8. Let cool approximately for 10 minutes.

9. Store leftovers in the refrigerator for up to 2 days, but we doubt they will last that long.

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