Vegan Savoury Chickpea Flour Biscuits
Chickpea Flour Biscuits are light, fluffy savoury baked treats made with nutrient‑dense chickpea flour, packed with fresh basil, sun‑dried tomatoes, and warm spices. This fully vegan version has a tender, slightly crumbly texture and rich nutty flavour from the chickpea flour, with no eggs, dairy, or wheat required. Perfect for breakfast, soups, salads, or as a tasty snack — naturally protein‑rich and full of wholesome goodness.
Shared by paula
Time
30 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- #Dry Mix;
- 180g chickpea flour (besan), sifted.. 1 tsp baking powder
- ½ tsp baking soda,, ½ tsp salt,, ¼ tsp garlic powder
- ÂĽ tsp onion powder,, Pinch of black pepper
- #Wet & Add‑Ins;
- 120–130ml unsweetened plant milk,, 2 tbsp olive oil
- 1 tsp apple cider vinegar,, 6–7 pieces sun‑dried tomatoes (in oil), drained and chopped
- ÂĽ cup fresh basil leaves, roughly torn
- Optional: 1 tbsp nutritional yeast for extra savoury depth
👩‍🍳 Instructions
- 1
Preheat & prep: Heat oven to 200°C / 400°F. Line a baking tray with parchment paper.
- 2
Mix dry ingredients: Whisk chickpea flour, baking powder, baking soda, salt, garlic powder, onion powder, pepper, and nutritional yeast (if using) in a bowl until well combined.
- 3
Combine wet ingredients: Stir plant milk, oil, and vinegar together in a jug — it will thicken slightly. Pour into the dry mix and stir gently until you have a thick, sticky batter. Fold in sun‑dried tomatoes and basil.
- 4
Shape: Drop large spoonfuls of the mixture onto the prepared tray, leaving space between each — do not smooth the tops for a rustic, fluffy rise.
- 5
Bake: Bake for 15–18 minutes until golden brown on top and firm to the touch.
- 6
Serve: Enjoy warm straight from the oven, or cool on a rack. Best eaten fresh, or stored in an airtight container for up to 2 days.