My Vegan & Flourless Chickpea Biscuits

You know why I love Mondays? Cause it's my 2nd day off and I can take my sweet time to prepare a delicious gourmet breakfast for my family. (Sigh) If I could do that everyday of the week... (day dreaming)

Oh well, for now I got Mondays! And this time I'm sharing with you my last's Monday Specialty. Enjoy!


2 cups of chickpea flour

1 egg size from egg replacer

1 tablespoon baking powder

3/4 teaspoon of sea salt

Pinch of cinammon

7 tablespoons of coconut oil

3/4 cup almond milk



STEP 1: Preheat oven to 375ºF  and line sheet tray with parchment paper.

STEP 2: In medium size bowl sift the chickpea flour, baking powder, cinammon and salt. Whisk to combine.

STEP 3: Using a pastry cutter (or knives), cut fat into flour mixture until fat is crumbly and coated in flour. (Whaaat? Click here to learn this technique!) 

STEP 4: Pour in almond milk and egg replacer, then mix gently with rubber spatula just until combined, being careful to not over-mix.

STEP 5: Sprinkle chickpea flour on to table. Then transfer dough to lightly floured table and gently roll out to shape of rectangle, about 1/4 inch thick. With long edge facing you, fold in both short ends to meet in the middle. 

STEP 6: Cut biscuits with lightly floured cookie cutter or sharp knife and transfer to sheet tray. 

STEP 7: Bake for about 6 minutes and rotate pan in oven to ensure even browning. Continue baking for about another 10 minutes or until golden brown on top and slightly firm to touch. 

STEP 8: Transfer to rack and cool.