These lovely almond bis­cuits are both gluten– and dairy-free — much like the coconut chai cakes that I baked not too long ago. They are slightly sweet with a won­der­ful almond flavour.

For those who are not a fan of almonds, you could eas­ily use hazel­nut flour instead. Also, this recipes only yields about 5 bis­cuits, but you could eas­ily dou­ble or triple it if you need more.

Almond Bis­cuits

  • 2 1/2 c. almond flour
  • 1/2 tsp. salt
  • 1/2 tsp. bak­ing soda
  • 1/4 c. veg­etable oil
  • 1/4 c. agave nectar
  • 2 large eggs
  • 1 tsp. lemon juice

Pre­heat your oven to 350°F.

In a large bowl, whisk together the veg­etable oil, agave nec­tar, eggs, and lemon juice. Add in the almond flour, salt, and bak­ing soda — stir­ring to com­bine. Line a bak­ing sheet with parch­ment paper.

Using a 1/4 c. mea­sur­ing cup, drop bat­ter onto the parch­ment paper, leav­ing approx­i­mately 2-inches between each biscuit.

Bake for 15–20 min­utes, or until edges turn golden.

Yield: ~5 biscuits

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