Quick Protein Biscuits Recipe (20 Minutes, Vegan) (2025)

↓ Jump to Recipe

These 5-ingredient Vegan Protein Biscuits are loaded with plant-based protein and ready in 20 minutes. Perfect for breakfast, post-workout fuel, or a quick snack, they’re nutritious and satisfying. Created by a Registered Dietitian, this recipe supports heart and bone health and is easily customizable for gluten-free.

🦴 How These Protein Biscuits Support Bone Health

These biscuits provide key nutrients for strong bones, thanks to the combination of chickpea flour and yogurt. Both ingredients contribute essential minerals and proteins that support bone density, strength, and overall skeletal health.

Key Bone-Boosting Benefits:

• Calcium from yogurt helps maintain bone density and prevent osteoporosis.
• Magnesium and phosphorus from chickpea flour support bone mineralization and structure.
• Manganese in chickpea flour aids collagen production, which is crucial for bone flexibility and repair.
• Protein from yogurt and chickpea flour plays a role in bone formation and maintenance.

With this combination, these biscuits are not only high in protein but also packed with bone-supporting nutrients.

👩🏼‍🌾 Ingredients & Health Benefits

Below are some notes about the ingredients from me as an expert in nutrition.

• Chickpea flour is made from ground chickpeas. It is high in protein, fiber, and naturally gluten-free. With 20 grams of protein and 9 grams of fiber per cup, it supports muscle maintenance, making it an excellent choice for plant-based diets. Its low glycemic index helps prevent energy crashes and cravings, while its iron, magnesium, and folate content supports overall health. Versatile and nutrient-dense, it is a go-to for making protein-boosted recipes.
• Greek-style yogurt has nearly twice the protein of regular yogurt from the straining process. With 15 to 20 grams of protein per cup, it helps support muscle maintenance, bone health, and satiety. Its high calcium and probiotic content further enhance nutrient absorption and bone strength. I use a vegan Greek-style yogurt, but any yogurt will work.
• Baking powder acts as the leavening agent in these vegan biscuits, creating a light texture, and using unsalted baking powder helps control sodium levels.
• Non-dairy milk is brushed on the biscuits before and during baking to keep them moist and enhance their golden-brown finish.

See the printable recipe card below for quantities.

🌾 Substitutions

• Chickpea Flour - substitute the chickpea flour for whole wheat, all-purpose, or gluten-free AP flour as desired
• Whole Wheat Flour- use whole wheat pastry, all-purpose, or gluten-free AP flour instead
• Yogurt - Use Greek-style yogurt for high protein. If using regular yogurt instead of Greek-style, reduce the amount slightly or add more flour to prevent a runny dough.
• Seasonings - use spices, herbs, and flavorings you have on hand (nutritional yeast, thyme, rosemary, oregano, parsley, chili powder, or cumin)
• Nondairy milk - use any milk to brush the protein biscuits before baking to keep them moist
• Extra Virgin Olive Oil - lightly brush the biscuits with olive oil about halfway through baking for a more crispy exterior

For more healthy protein recipes, visit my Vegan High-Protein Meals page.

📖 How to Make Healthy Protein Biscuits

This is an overview.The full instructions are in the recipe card below.

1. Combine dry ingredients: In a medium bowl, add the dry ingredients: chickpea flour, whole wheat flour, baking powder, garlic powder, onion powder, and smoked paprika.

2. Whisk thoroughly to ensure even distribution of the leavening agent and spices, which helps create a uniform dough. This step is essential for avoiding clumps of baking powder and ensuring that every bite has a balanced flavor. Properly mixing the dry ingredients also contributes to an even rise and a light, fluffy texture in the finished biscuits.

3. Add the yogurt to the bowl of dry ingredients and use a spoon to gently mix until a flaky, shaggy dough begins to form. The yogurt provides moisture and binds the ingredients together while also contributing to the biscuits' tenderness.

4. Mix just enough to incorporate the flour, ensuring there are no dry pockets, but be careful not to over-mix. Overworking the dough can lead to dense, tough biscuits instead of light and fluffy ones.

5. The dough should be slightly sticky but still hold together when pressed—if it feels too dry, add a small spoonful of yogurt; if too wet, sprinkle in a little extra flour. Use your hands to gently gather the dough and divide it into six equal portions. Lightly grease your hands to prevent sticking, then shape each portion into a rough, palm-sized biscuit.

6. Place the biscuits on the prepared baking sheet, leaving at least an inch of space between them. Before baking, generously brush the tops with nondairy milk to keep them moist and encourage a golden-brown finish. This step also helps create a moister, more delicious texture on the inside of the biscuits. You can brush them with olive oil halfway through for a more crispy golden-brown exterior.

7. Bake: Place the baking sheet on the middle rack of a preheated oven and bake the biscuits for 10 minutes, allowing them to rise and begin setting. At this point, carefully remove the baking sheet from the oven and brush each biscuit with another layer of non-dairy milk, or olive oil. This additional coating helps keep the biscuits moist while promoting an even, golden-brown color on the surface. Return the biscuits to the oven and continue baking for another 5 to 10 minutes, checking for doneness. The biscuits are ready when they turn a warm golden brown and feel firm to the touch.

8. For serving: These biscuits are delicious both savory and sweet, making them a versatile addition to any meal. Add a spread to boost protein and fiber further. Vegan cream cheese, nut butter, and hummus all pair well. Whether as a snack, breakfast, or side, these biscuits are a satisfying and nutritious choice.

✔️ Expert Tips

1. Flour balance: More of the wheat flour can be substituted with chickpea flour, and the recipe will still work, but only up to a point. Chickpea flour absorbs more moisture and lacks gluten, so too much can make the biscuits denser and more crumbly.
2. Baking powder: Choose a quality, aluminum-free brand and make sure it is not expired. For lighter cookies, use ¼ teaspoon more.
3. Use a spoon to mix the dough until it comes together. It will be flaky and shaggy, which is the ideal texture for tender biscuits. Avoid over-mixing to keep them light.
4. Lightly grease your hands before shaping the biscuits to prevent sticking and make the dough easier to handle.
5. For crispier biscuits, brush them with olive oil halfway through baking instead of non-dairy milk. This helps create a golden, slightly crisp exterior while keeping the inside tender.
6. Customize the flavor by using your favorite seasonings. Smoked paprika, garlic powder, or dried herbs can enhance the taste to suit your preferences.
7. Avoid over-baking protein biscuits, as this can dry them out.
8. Storage: Once cooled, store the biscuits in an airtight container in the fridge for up to five days. When ready to eat, reheat on low heat in the oven for the best texture, or warm them quickly in the microwave.

🛒 Shop Recipe Cookware and Ingredients

Note: As an Amazon Associate I earn from qualifying purchases.

Nisha's Favorites

Get my tried and true products.

Shop Longevity Goods

Shop Cookware →

How can I increase the protein content in vegan protein biscuits?

To boost the protein content further in vegan biscuits, consider incorporating plant-based protein powder, or use more chickpea flour in place of wheat flour. In addition, make sure to choose a high-protein Greek-style yogurt.

How should I store vegan protein biscuits to maintain freshness?

Once cooled, store vegan protein biscuits in an airtight container at room temperature for up to three days or in the refrigerator for up to five days. Ensure they are completely cooled before sealing to prevent moisture buildup, which can lead to sogginess. For longer storage, you can freeze the biscuits for up to three months. To enjoy, let them defrost at room temperature or warm them slightly in the oven or microwave.

Vegan Protein Biscuits

Nisha Melvani

5-Ingredient Vegan Protein Biscuits ready in just 20 minutes. Heart-healthy, bone-strengthening, muscle building. Breakfast or post-workout.

Nutrition

Calories: 135kcal | Carbohydrates: 17g | Protein: 10g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 49mg | Potassium: 377mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 2mg

This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.