These 5-ingredient Vegan Protein Biscuits are loaded with plant-based protein and ready in 20 minutes. They're nutritious and satisfying, perfect for breakfast, post-workout fuel, or a quick snack. Created by a Registered Dietitian, this recipe is easily customizable for gluten-free.
Whether you enjoy them on their own, with nut butter, or alongside your favorite meal, these biscuits prove that healthy eating can be effortless and delicious! Try my Protein Oatmeal Cookies for a healthy breakfast.
This Protein Biscuit recipe was inspired by my high-protein Chocolate Yogurt and Protein Cake on my site. These flaky vegan biscuits are delicious with Easy Tofu Scramble or Vegan Eggs.
Jump to:
👩🏼🌾 Ingredients & Health Benefits
Below are some notes about the ingredients from me as an expert in nutrition.
- Chickpea flour is made from ground chickpeas. It is high in protein, fiber, and naturally gluten-free. With 20 grams of protein and 9 grams of fiber per cup, it supports muscle maintenance, making it an excellent choice for plant-based diets. Its low glycemic index helps prevent energy crashes and cravings. Plus, it is rich in magnesium and phosphorus which support bone mineralization and structure, and manganese which aids collagen production, crucial for bone flexibility and repair.
- Greek-style yogurt has nearly twice the protein of regular yogurt from the straining process. With 15 to 20 grams of protein per cup, it helps support muscle maintenance and satiety. I use a vegan Greek-style yogurt, but any yogurt will work.
- Baking powder acts as the leavening agent in these vegan biscuits, creating a light texture, and using unsalted baking powder helps control sodium levels.
- Non-dairy milk is brushed on the biscuits before and during baking to keep them moist and enhance their golden-brown finish.
See the printable recipe card below for quantities.
🌾 Substitutions
- Chickpea Flour - substitute the chickpea flour for whole wheat, all-purpose, or gluten-free AP flour as desired
- Whole Wheat Flour- use whole wheat pastry, all-purpose, or gluten-free AP flour instead
- Yogurt - Use a Greek-style vegan yogurt for more protein. If using a thinner yogurt, reduce the amount slightly or add more flour to prevent a runny dough.
- Seasonings - use spices, herbs, and flavorings you have on hand (nutritional yeast, thyme, rosemary, oregano, parsley, chili powder, or cumin)
- Nondairy milk - use any milk to brush the protein biscuits before baking to keep them moist
- Extra Virgin Olive Oil - lightly brush the biscuits with olive oil about halfway through baking for a more crispy exterior
For more healthy protein recipes, visit my Vegan High-Protein Meals page.
📖 How to Make Healthy Protein Biscuits
This is an overview. The full instructions are in the recipe card below.
- Combine dry ingredients: In a medium bowl, add the dry ingredients: chickpea flour, whole wheat flour, baking powder, garlic powder, onion powder, and smoked paprika.
- Whisk thoroughly to ensure even distribution of the leavening agent and spices, which helps create a uniform dough. This step is essential for avoiding clumps of baking powder and ensuring that every bite has a balanced flavor. Properly mixing the dry ingredients also contributes to an even rise and a light, fluffy texture in the finished biscuits.
- Add the yogurt to the bowl of dry ingredients and use a spoon to gently mix until a flaky, shaggy dough begins to form. The yogurt provides moisture and binds the ingredients together while also contributing to the biscuits' tenderness.
- Mix just enough to incorporate the flour, ensuring there are no dry pockets, but be careful not to over-mix. Overworking the dough can lead to dense, tough biscuits instead of light and fluffy ones.
- The dough should be slightly sticky but still hold together when pressed-if it feels too dry, add a small spoonful of yogurt; if too wet, sprinkle in a little extra flour. Use your hands to gently gather the dough and divide it into six equal portions. Lightly grease your hands to prevent sticking, then shape each portion into a rough, palm-sized biscuit.
- Place the biscuits on the prepared baking sheet, leaving at least an inch of space between them. Before baking, generously brush the tops with nondairy milk to keep them moist and encourage a golden-brown finish. This step also helps create a moister, more delicious texture on the inside of the biscuits. You can brush them with olive oil halfway through for a more crispy golden-brown exterior.
- Bake: Place the baking sheet on the middle rack of a preheated oven and bake the biscuits for 10 minutes, allowing them to rise and begin setting. At this point, carefully remove the baking sheet from the oven and brush each biscuit with another layer of non-dairy milk, or olive oil. This additional coating helps keep the biscuits moist while promoting an even, golden-brown color on the surface. Return the biscuits to the oven and continue baking for another 5 to 10 minutes, checking for doneness. The biscuits are ready when they turn a warm golden brown and feel firm to the touch.
- For serving: These biscuits are delicious both savory and sweet, making them a versatile addition to any meal. Add a spread to boost protein and fiber further. Vegan cream cheese, nut butter, and hummus all pair well. Whether as a snack, breakfast, or side, these biscuits are a satisfying and nutritious choice.
✔️ Expert Tips
- Flour balance: More of the wheat flour can be substituted with chickpea flour, and the recipe will still work, but only up to a point. Chickpea flour absorbs more moisture and lacks gluten, so too much can make the biscuits denser and more crumbly.
- Baking powder: Choose a quality, aluminum-free brand and make sure it is not expired. For lighter cookies, use ¼ teaspoon more.
- Use a spoon to mix the dough until it comes together. It will be flaky and shaggy, which is the ideal texture for tender biscuits. Avoid over-mixing to keep them light.
- Lightly grease your hands before shaping the biscuits to prevent sticking and make the dough easier to handle.
- For crispier biscuits, brush them with olive oil halfway through baking instead of non-dairy milk. This helps create a golden, slightly crisp exterior while keeping the inside tender.
- Customize the flavor by using your favorite seasonings. Smoked paprika, garlic powder, or dried herbs can enhance the taste to suit your preferences.
- Avoid over-baking protein biscuits, as this can dry them out.
- Storage: Once cooled, store the biscuits in an airtight container in the fridge for up to five days. When ready to eat, reheat on low heat in the oven for the best texture, or warm them quickly in the microwave.
🛒 Shop Recipe Cookware and Ingredients
Note: As an Amazon Associate, I earn from qualifying purchases.
Nisha's Favorites
Get my tried-and-true products.
🍽️ Related Recipes
🙋🏽♀️ Recipe FAQs
To boost the protein content further in vegan biscuits, consider incorporating plant-based protein powder, or use more chickpea flour in place of wheat flour. In addition, make sure to choose a high-protein Greek-style yogurt.
Once cooled, store vegan protein biscuits in an airtight container at room temperature for up to three days or in the refrigerator for up to five days. Ensure they are completely cooled before sealing to prevent moisture buildup, which can lead to sogginess. For longer storage, you can freeze the biscuits for up to three months. To enjoy, let them defrost at room temperature or warm them slightly in the oven or microwave.
👩🏽🍳 Made this recipe?
Let me know your thoughts on Vegan Protein Biscuits by leaving a ⭐️ rating below or sharing it on Instagram.
Vegan Protein Biscuits
Ingredients
- ½ cup chickpea flour
- ½ cup whole wheat flour or all-purpose flour, or gluten-free AP flour
- 1 ½ teaspoons baking powder (aluminum-free, double acting)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 ¼ teaspoons smoked paprika
- 1 cup unsweetened Greek-style yogurt
- Salt or salt substitute to taste
- Nondairy milk for brushing
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking for Peanuts.
EQUIPMENT
- Oven
Instructions
- Preheat the oven to 370ºF.Line a medium baking sheet with parchment paper or use a non-stick sheet.
- In a medium bowl, combine the dry ingredients: chickpea flour, whole wheat flour, baking powder, garlic powder, onion powder, and smoked paprika. Whisk well to combine.
- Add the yogurt and mix with a spoon until a flaky dough forms. Mix just enough to combine, but do not over mix.
- Use your hands to form six palm-sized biscuits and place them on the baking sheet, leaving at least an inch of space between them. Brush generously with non-dairy milk using a pastry brush.
- Bake for 10 minutes, then brush with non-dairy milk again. Bake for another 5 to 10 minutes, until golden brown and firm to the touch.
Notes
- Nutrition facts will vary depending on the type of yogurt used.
- Flour: More of the whole wheat or AP flour can be swapped for chickpea flour, but too much can make the biscuits dense and crumbly. Keep a balance for the best texture.
- Baking powder: Choose a quality, aluminum-free brand and make sure it is not expired. For lighter cookies, use ¼ teaspoon more.
- Use a spoon to mix the dough. It will be flaky and shaggy, which is the ideal texture for tender biscuits. Avoid over-mixing to keep them light.
- Lightly grease your hands before forming the biscuits to prevent sticking.
- For crispier biscuits: Brush with olive oil halfway through baking instead of non-dairy milk for a golden exterior.
- Use your favorite seasonings to customize the flavor.
- Storage: Once cooled, store in the fridge for up to 5 days and reheat on low in the oven or microwave.
- For serving: Serve with lentil hummus, creamy almond butter with chia jam, or an antioxidant dip, or enjoy them as is-they're flaky and delicious on their own.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Linda says
Delicious! Savory! So easy to make! Next time, I may add a dash of garlic salt and use strained soy yogurt for more protein in the overall recipe. Thank you, Nisha!
Nisha Melvani, RDN says
Love these additions! Glad you enjoyed the biscuits!
San says
It says Vegan but you are using yoghurt.
Is it a typo ?
Nisha Melvani, RDN says
vegan yogurt
Sydney Hardham says
What greek vegan yogurt are you using?
Nisha Melvani, RDN says
Kite Hill Greek-Style plain for the most part but there are other Greek-style vegan yogurts I have used that produce similar results. I use soy milk for the brushing.
Susan says
hello. Would you recommend making these biscuits with vital wheat gluten? Thank you for the excellent content you always provide!
Nisha Melvani, RDN says
I believe that would work. I would do vital wheat with chickpea flour for a nice balance of texture, taste, and protein. I will actually test this soon!
Janis says
Hi Nisha,
Your recipes look wonderful and I appreciate all of your nutrition content, which is the main reason I watch your videos 😊.
I would love to know what brand air fryer you use. Thanks for all you do.
Nisha Melvani, RDN says
Thank you. From this link https://cookingforpeanuts.com/links/ , visit the Kitchen Tools button.