Quinoa Biscuits

Last updated on February 19, 2026

##Introduction

Have you ever had a late-night craving for something cozy and a little crunchy, only to find the pantry full of mystery ingredients? I remember once trying to make cookies at midnight with a toddler on my hip — quinoa everywhere, a laugh, and a surprisingly tasty result. If you’re new to cooking with quinoa or almond flour, the texture can feel intimidating at first, and portioning these small biscuits might seem fiddly. I promise this Quinoa Biscuits recipe is easy, forgiving, and stress-free; it’s the kind of recipe I reach for when I want something wholesome and quick. If you’re often short on time, I sometimes pair these with a warm grab-and-go breakfast like 5-minute gluten-free biscuits for busy mornings.

##A Quick Look at This Quinoa Biscuits Recipe

These Quinoa Biscuits are a wholesome bite that packs protein from the cooked quinoa and healthy fats from almond flour and coconut oil. They’re fiber-rich thanks to the quinoa and optional chia or flax, and because we use maple syrup, they’re low in refined sugar and naturally wholesome. The recipe is high in plant-based protein and offers minerals like magnesium and iron from the quinoa and nuts. These biscuits work well as a light breakfast, a snack with tea, or a simple addition to balanced meal prep.

##Ingredients You’ll Need for Quinoa Biscuits

Essentials

• 1 cup cooked quinoa, cooled — This is your base: it adds texture, protein, and fiber. I like using quinoa that’s been cooled so the mixture binds better.
• 1 cup almond flour — A naturally gluten-free flour that contributes healthy monounsaturated fats and a tender crumb.
• 1/2 teaspoon baking powder — A small lift so the biscuits won’t be dense.
• 1/4 teaspoon salt — Enhances all the other flavors.
• 1/4 cup coconut oil, melted — Adds moisture and a mild, pleasant richness. Use refined if you prefer less coconut flavor.
• 1/4 cup maple syrup — A natural sweetener that keeps these biscuits lower in refined sugar.
• 1 teaspoon vanilla extract — For warmth and depth.

Optional add-ons

These let you personalize texture and flavor — add any or none.

• 1–2 tablespoons chia seeds or ground flaxseeds — Boosts fiber, omega-3s, and helps binding.
• 2 tablespoons hemp seeds — Adds a nutty flavor and extra plant protein.
• 1/4 cup chopped nuts (almonds, walnuts, pecans) — For crunch and healthy fats.
• 1/4 cup dried fruit (raisins, cranberries, chopped apricots) — For a sweet chew and natural sugars.
• 1/2 teaspoon cinnamon or grated orange zest — Adds a cozy aromatic lift.
• Pinch of ground ginger or cardamom — For a warm, spiced note.
• 1–2 tablespoons unsweetened shredded coconut — For texture and a hint of tropical flavor.
• 1 tablespoon cocoa nibs or a teaspoon of cacao powder — For a deep chocolate hint without too much sweetness.

Substitutions and shortcuts

• Cooked quinoa: Swap with cooked millet or teff for a similar texture, though flavor will change. If short on time, use leftover quinoa from the fridge.
• Almond flour: Use finely ground oat flour if you need a nut-free option; expect a slightly softer biscuit.
• Coconut oil: Substitute with melted butter or olive oil (for a less coconut-forward flavor). For vegan, use coconut oil or a neutral plant oil.
• Maple syrup: Honey is a good swap if not strictly vegan; reduce slightly if your honey is very liquid.
• Vanilla extract: Use almond extract for a nuttier profile, but use lightly (it’s stronger).
• Quick mix: If you want fewer dishes, mix dry and wet ingredients directly in one bowl, then fold in add-ons.
• Make-ahead: Bake the biscuits and freeze them in a single layer on a tray, then transfer to a zip-top bag for quick reheating.

##How to Make Quinoa Biscuits Step-by-Step

I like keeping this recipe approachable — no fancy equipment, just simple bowls and a baking sheet. Follow these steps and you’ll have biscuits with a tender inside and gently crisp edges.

1. Preheat and prepare
   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Preheating ensures even baking so the edges brown at the same time the centers set.

2. Combine dry base ingredients
   In a medium bowl, mix the cooled cooked quinoa with the almond flour, baking powder, and salt. Stir gently to distribute the baking powder through the flour without overworking it.

3. Whisk the wet ingredients
   In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth. If your coconut oil has solidified, warm it just until liquid — don’t overheat.

4. Bring wet and dry together
   Pour the wet mixture into the quinoa-almond flour bowl. Fold the ingredients gently until everything is incorporated. You’ll want a slightly sticky, scoopable dough; if it’s too dry, add a teaspoon of plant milk or water at a time until you reach the right consistency.

5. Add mix-ins
   Fold in any optional add-ons like chia seeds, hemp seeds, chopped nuts, dried fruit, or spices. These elevate texture and nutrition — for example, chia seeds help bind and lend omega-3 fats.

6. Portion and shape
   Using a tablespoon, scoop tablespoon-sized mounds onto the prepared baking sheet, spacing them about 1–2 inches apart. Flatten each mound to about 1/2 inch thick with the back of the spoon or your fingers. This helps them bake evenly and form a gentle edge.

7. Bake and cool
   Bake for 15–20 minutes, until edges are golden and the tops feel firm to the touch. Let the biscuits cool on the tray for a few minutes, then transfer to a wire rack to cool completely. Cooling helps them firm up so they don’t crumble.

Nutrient preservation tips:

• Use cooked quinoa that’s been rinsed well before cooking — rinsing removes saponins and improves flavor.
• Add seeds and nuts after mixing to preserve their texture and healthy fats; prolonged high heat can degrade delicate oils.
• If using dried fruit, choose unsulphured varieties or soak them briefly if you want a plump, tender chew.

Pairing idea: These biscuits work beautifully alongside fresh fruit, yogurt, or a warm mug of tea; for a heartier breakfast, I’ll serve them with a bowl like a blueberry overnight quinoa — the textures and flavors complement each other nicely.

##Common Mistakes to Avoid

Quinoa biscuits are forgiving, but a few common missteps can affect texture or flavor. Below I’ll highlight three pitfalls I see often and how to avoid them.

Mistake 1: Using hot or warm quinoa

If you add hot cooked quinoa straight from the pot, it can melt the melted coconut oil and make the dough too loose. Always cool the quinoa to room temperature to preserve consistency and prevent excess moisture.

Mistake 2: Overmixing the dough

Stirring until smooth might seem like the right move, but overmixing can create dense biscuits. Fold ingredients just until combined; a few streaks or lumps are fine and will bake out.

Mistake 3: Skipping the cooling step

Eating these straight from the oven is tempting, but they need a brief cooling period to set. Cutting into them too soon can cause crumbling; allow at least 10 minutes on the tray and then cool on a wire rack.

##Serving Suggestions for Quinoa Biscuits

These biscuits are versatile — I treat them as either a snack or a small addition to breakfast. They are great warm, at room temperature, or gently reheated.

Breakfast pairing

Serve two or three biscuits with Greek yogurt (or a dairy-free alternative) and fresh berries for a balanced morning meal: protein, carbs, and healthy fats.

Snack box idea

Pack a few biscuits alongside sliced apple, a handful of raw nuts, and a little container of nut butter for a satisfying midday snack that travels well.

Dessert-style treat

For a cozy afternoon, warm a biscuit slightly and drizzle a touch more maple syrup or spread with a thin layer of dark chocolate or almond butter for a lighter, comforting dessert.

Conclusion

I hope these Quinoa Biscuits become one of your go-to wholesome treats — they’re nutritious, adaptable, and kind to busy schedules. I love how flexible the recipe is: swap add-ins to match your pantry, adjust sweetness to taste, and bake a batch for easy meal prep. If you want a similar recipe with plant-forward protein and a slightly different spin, check out Quinoa Biscuits (7g Protein, No Eggs, No Dairy) for more inspiration. Try baking a batch this weekend and tell me which add-ins you loved most — I always enjoy hearing about your small kitchen wins.

##FAQs About Quinoa Biscuits

Q1: How do I store Quinoa Biscuits?
A1: Store cooled Quinoa Biscuits in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat briefly in a warm oven or toaster oven.

Q2: Are Quinoa Biscuits gluten-free?
A2: Yes — when made with almond flour and certified gluten-free quinoa, these Quinoa Biscuits are naturally gluten-free. If you need to avoid nuts, use oat flour as a substitute, but check labels to ensure they are gluten-free.

Q3: Can I make Quinoa Biscuits without maple syrup?
A3: Absolutely. You can replace maple syrup with honey (if not vegan) or a neutral liquid sweetener. If you need to reduce added sweetener, try cutting the maple syrup by half and adding a mashed banana for moisture and sweetness.

Q4: How can I make Quinoa Biscuits more protein-packed?
A4: Boost protein by adding hemp seeds, a spoonful of nut butter, or a scoop of unflavored plant-protein powder (reduce almond flour slightly to compensate). Each of these keeps the texture pleasant while increasing protein content.

Q5: Can I turn Quinoa Biscuits into a savory option?
A5: Yes — leave out the maple syrup and vanilla, add herbs (rosemary, thyme), a pinch of garlic powder, and chopped roasted nuts or seeds. Savory Quinoa Biscuits bake the same way but make a lovely accompaniment to soups and salads.

Quinoa Biscuits

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• Author: joe-peackok
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Vegan

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Description

Wholesome quinoa biscuits that are easy to make, packed with protein, and perfect for breakfast or snacking.

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Ingredients

Scale 1x2x3x

• 1 cup cooked quinoa, cooled
• 1 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1–2 tablespoons chia seeds or ground flaxseeds (optional)
• 2 tablespoons hemp seeds (optional)
• 1/4 cup chopped nuts (almonds, walnuts, pecans) (optional)
• 1/4 cup dried fruit (raisins, cranberries, chopped apricots) (optional)
• 1/2 teaspoon cinnamon or grated orange zest (optional)
• Pinch of ground ginger or cardamom (optional)
• 1–2 tablespoons unsweetened shredded coconut (optional)
• 1 tablespoon cocoa nibs or a teaspoon of cacao powder (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the cooled cooked quinoa with the almond flour, baking powder, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth.
4. Pour the wet mixture into the quinoa-almond flour bowl and fold gently until incorporated.
5. Fold in any optional add-ons like chia seeds, hemp seeds, chopped nuts, or dried fruit.
6. Scoop tablespoon-sized mounds onto the prepared baking sheet, spacing them about 1–2 inches apart, and flatten each mound to about 1/2 inch thick.
7. Bake for 15–20 minutes, until edges are golden and the tops feel firm. Let cool on the tray for a few minutes before transferring to a wire rack.

Notes

These biscuits can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 biscuit
• Calories: 180
• Sugar: 5g
• Sodium: 100mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0mg

Keywords: quinoa, biscuits, gluten-free, healthy snacks, vegan