These vegan gluten free (oil free) oat biscuits are light and fluffy and so delicious. Switching up my whole wheat biscuit recipe, I decided to make it gluten free with oat flour. I had to tweak the ingredients slightly, by using more oat flour, adding more baking powder, and soy yogurt. I had to cook them slightly longer – for 20 minutes. Watching my fat content is important to me, so I can’t use coconut, cashew, or almond yogurt. Feel free to use your favorite type of non-dairy yogurt. I think the yogurt helps to give these biscuits a lighter feel.

Get The Ingredients:

• 1 1/4 cup oat flour
• 1 Tbsp. baking powder
• 1/2 cup unsweetened soy yogurt
• 1/4 cup oat milk

Let’s Get Cooking: Vegan Gluten Free Oat Biscuits:

• Add oat flour and baking powder to a mixing bowl and mix well. I was out of oat flour so I ground up some old fashioned oats with my food processor to make my oat flour.
• Next, add unsweetened soy yogurt and unsweetened oat milk and mix thoroughly. I sometimes use vanilla flavored yogurt and vanilla oat milk if I don’t have unsweetened ingredients.

• Place the batter on a silpat or silicone baking mat on top of your cookie sheet. This will prevent the biscuits from sticking and give the bottom of the biscuits a nice brown color. I love using them and the cookie sheet is so easy to clean.
• Drop big spoonful’s onto a cookie sheet, spacing evenly.
• Cook in preheated oven at 425 degree F for 20 minutes.

As you can see by the picture above, the biscuits come out nice and brown on the bottom. They are light and fluffy and a little crunchy on the bottom which is a great combination. They taste great with my Vegan Butternut Squash Lentil Soup or my Vegan Tomato Basil Soup .

Here is my favorite jam I like to put on these vegan gluten free oat biscuits. It’s made with blueberries, sugar, fruit pectin, and citric acid. I’m working on making my own jam, but for now, this jam tastes great. I only use a small amount, just enough to give my biscuits a blueberry flavor.

Enjoy!

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Susan Jordan

Gluten Free Oat Biscuits

These light and tasty gluten free oat biscuits are perfect with soups and stews or compliment any meal.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 3

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/4 cup oat flour
• 1 Tbsp. baking powder
• 1/2 cup unsweetened soy yogurt
• 1/4 cup unsweetened oat milk

Equipment

• 1 mixing bowl
• 1 cookie sheet
• 1 silpat

Method

 

1. Add oat flour and baking powder and mix well.
2. Add soy yogurt and oat milk and mix well.
3. Put a silpat on your cookie sheet
4. Drop big spoonful's onto a cookie sheet.
5. Cook in preheated 425 degree oven for 20 minutes.

Notes

I make all my recipes with no salt, but you can add 1 tsp of salt for extra flavor.

I sometimes use vanilla soy yogurt as it is hard to find unsweetened at my local grocery stores. You can substitute other non-dairy yogurt in the recipes.

You can substitute any non-dairy milk in place of oat milk.

I sometimes use vanilla flavored oat milk if I am out of unsweetened. It gives the biscuits a slightly flavored taste.