Gluten-Free Crispy Oats Biscuits
Delight in the satisfying crunch of these Gluten-Free Crispy Oats Biscuits, a wholesome and flavorful treat perfect for any time of day. Made with the goodness of gluten-free rolled oats and almond flour, these biscuits offer a naturally nutty flavor while remaining entirely gluten-free—a winning combination for sensitive diets. Enhanced with creamy unsalted butter, a touch of vanilla, and a hint of golden crispness, this recipe balances sweetness and texture beautifully. Ready in just 30 minutes, these biscuits are easy to make, using simple pantry staples like baking powder, sugar, and a single egg. Whether enjoyed as a snack, dessert, or alongside a warm cup of tea, these biscuits are sure to become a household favorite. Plus, they store wonderfully in an airtight container, making them perfect for meal prepping or gift-giving!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 g Gluten-free rolled oats
- 100 g Almond flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 100 g Unsalted butter
- 80 g Granulated sugar
- 1 large Egg
- 1 tsp Vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and set it aside.
In a large mixing bowl, combine the gluten-free rolled oats and almond flour. Add the baking powder and salt, then whisk together until evenly distributed.
In a separate bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer.
Beat in the egg and vanilla extract to the butter mixture, mixing until fully combined.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until fully incorporated and a dough forms.
Scoop tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each dough ball with the back of a spoon or your fingers to ensure even baking.
Bake in the preheated oven for 12-15 minutes, or until the edges of the biscuits are golden brown and crisp.
Remove from the oven and allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled biscuits in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 1753 mg | 76% | |
| Total Carbohydrate | 205.8 g | 75% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 88.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 337 mg | 26% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
