Flourless Nut And Seed Biscuits

Flourless Nut And Seed Biscuits: Enjoy Your Breakfast With Lite Treat

FLOURLESS NUT AND SEED BISCUITS… Yes, you have read it right. Having gone for a pretty long period now without conventional bread I have gotten to the point that my diet doesn’t revolve around it anymore. Also, you probably have never met someone who was as addicted to bread as I was! But every so often – especially around breakfast time – I just need some kind of bread stand-in.  

Probably my all-time favorite breed is my paleo bread, but I was looking for something without eggs that might do the trick as well.

These flourless nut and seed biscuits are chewy, flavourful, and crunchy with just a hint of sweetness – perfect for your morning toast. Grab one to go, or sit down to eat it warm with some butter, nut butter, or healthy homemade jam. 

These are packed with fiber, protein, and healthy fats, and even some fruit and veggies are thrown in for fun. Super easy to bring to work, and easy to modify to make it school-friendly as well.

Flourless Nut And Seed Biscuit Health Benefits

These do not include any oats, flakes, puffs, or other cereals, which quickly distinguishes them from other breakfast cookies. There is also more. These are the cookies:

  • Grain-free
  • Vegan (no eggs, no dairy) (no eggs, no dairy)
  • Gluten-free
  • Oil-free
  • little sugar
  • a lot of fiber
  • a lot of protein (almost 5 g per cookie)

What Are The Key Points To Making Flourless Nut And Seed Biscuits

First what you want to do is make your binder. In this case, we are using psyllium powder and water. Mix them together and stir to remove clumps. Set aside to thicken.

Meanwhile coarsely chop any large nuts you will be using (in this case I used hazelnuts) and mix all ingredients into a large bowl, adding the psyllium mixture last. Mix well and scoop into either greased or lined muffin tins and bake until golden and slightly firm in the middle.

Let cool before handling, remove muffin liners (if using) then set on a drying rack for 1-2 hours. Leave loosely covered with a kitchen towel in the fridge for up to a week or freeze for longer storage.

Things To Consider For Flourless Nut And Seed Biscuits


10 mins


45 mins


55 mins

Recipe type: Breakfast

Cuisine: Vegan

Serves: 18

Ingredients That Require For Making Flourless Nut And Seed Biscuits

  • 2 tbsp psyllium powder*
  • 1.5 c water for flourless nut and seed biscuit 
  • ½ c flax
  • 1 c pumpkin seeds
  • 1 c unsweetened shredded coconut
  • add 1 c hemp seeds
  • 1 c hazelnuts, chopped (substitute sunflower seeds for nut-free)
  • 3 medium-large carrots, shredded
  • 2 small granny smith apples, cored and shredded
  • ½ c Lakanto or Swerve
  • pinch fine sea salt
  • 1 heaping tsp cinnamon
  • 1 heaping tsp ground vanilla


*If you can only find whole psyllium husk, you can grind it to a fine powder in a coffee grinder to use in this flourless nut and seed biscuits recipe.

Instructions You Must Follow For Flourless Nut And Seed Biscuits

  1. Preheat the oven to 350 F to make flourless nut and seed biscuits.
  2. Combine psyllium and water, mixing until smooth. Set aside.
  3. In a large mixing or combining bowl, combine all the portions of the remaining ingredients. Once the psyllium mixture has thickened, add that as well and combine thoroughly.
  4. Grease or line muffin tin (recipe should make about 18) and add about ⅓ c of mixture per biscuit (these do not rise so you can fill to the top), pressing down to gently pack in the mixture.
  5. Bake for about 40-50 minutes until golden and slightly firm in the middle.
  6. Let cool completely before handling and then place on a drying rack (remove muffin liners if using) for 1-2 hours.
  7. Store covered with a kitchen towel in the fridge for up to a week or freeze for longer storage.

Also read: How To Make Fruit Custard

What You Can Experiment With These Biscuits

  • 1 Cup = 235 ml, 1 Tbsp = 15 ml, and 1 Tsp = 5 ml
  • You may use any number of seeds and nuts, or you can totally avoid them in flourless nut and seed biscuits. It is best to line it with parchment paper since it makes it simpler to remove the bread.
  • Because baking times vary, check on the food after 50 minutes.
  • I baked the bread for an additional 10 minutes since I thought it needed a bit more time to cook. It began to leave the edges after another 10 minutes, at which point I knew it was over.
  • The baking tin has an impact on the baking time.
  • Eggs can be used in place of chia and flax seeds.
  • If using eggs, use 5 eggs for the components listed above, cut the number of flax seeds in half to 50 grams, and avoid the chia seeds.
  • As I ran out of flax seeds, I added a mixture of flax meal and flax seeds. Additionally, I wanted a flax meal (powdered flax seeds) for binding because I wasn’t using eggs. When not using an egg, a flax meal is preferable.
  • Use only gluten-free oats, please.

How Do These Breakfast Cookies Taste And Feel?

A flax egg is used to bind the granola-like components, producing excellent results that are crispy and crunchy on the outside and somewhat chewy in the center. The cookies have a subtly sweet, toasted flavor, and are definitely portable (no special handling required).

Flourless nut and seed biscuits are, in a word, very delicious.

Additionally, making these cookies in a muffin tray is really simple and results in more consistent baking, quicker portion control, and—best of all—no cutting required after baking (if they were made in a square pan for bars). The last point is one you will fully understand if you have ever sliced into a pan of granola bars and watched them crumble.

Additionally, baking the cookies in a muffin pan results in more deliciously toasted, crispy nut edges.

Here, I kept the flavorings simple with a dash of salt and some maple syrup for sweetness. However, feel free to change them as you choose, adding anything you like—spices, chopped dried fruit, additional extracts, chocolate chips, etc.

Cheers to eating!

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