Gluten-Free Whole Wheat Peanut Butter Biscuits

Indulge in the perfect balance of nutty richness and comforting warmth with these Gluten-Free Whole Wheat Peanut Butter Biscuits. This wholesome recipe combines a gluten-free whole wheat-style flour blend with creamy natural peanut butter, a touch of honey or maple syrup, and a hint of apple cider vinegar for a subtle tang. Coconut oil ensures these biscuits are irresistibly tender, while unsweetened almond milk keeps them entirely dairy-free. Perfectly golden and ready in under 30 minutes, these biscuits are a versatile addition to any meal—enjoy them as a savory side, a snack with your favorite jam, or simply warm with an extra dollop of peanut butter. Easy to make and naturally gluten-free, they're a delightful treat for the whole family!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 8

Ingredients

• 2 cups Gluten-free whole wheat-style flour blend
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.75 cups Unsweetened almond milk (or other non-dairy milk)
• 0.5 cups Smooth natural peanut butter
• 2 tablespoons Coconut oil (solid, not melted)
• 2 tablespoons Honey or maple syrup
• 1 teaspoon Apple cider vinegar

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Step 2

In a large mixing bowl, whisk together the gluten-free whole wheat-style flour blend, baking powder, and salt to evenly combine the dry ingredients.

Step 3

In a separate smaller bowl, mix the almond milk, peanut butter, coconut oil, honey or maple syrup, and apple cider vinegar until smooth and well combined. Ensure the coconut oil is cut into small pieces and distributed evenly.

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix, as this can affect the texture of the biscuits.

Step 5

Transfer the dough to a lightly floured surface (using the gluten-free flour blend) and pat it into a 1-inch thick round. Use a biscuit cutter or the rim of a glass to cut out biscuits, re-rolling the scraps as needed.

Step 6

Place the biscuits onto the prepared baking sheet, spaced about 1 inch apart. Optionally, brush the tops with a little almond milk for a golden finish.

Step 7

Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown and set.

Step 8

Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Step 9

Serve warm with additional peanut butter or your favorite spread. Store any leftovers in an airtight container for up to 3 days or freeze for later.

Nutrition Facts

Serving size	(624.8g)

Amount per serving	% Daily Value*
Calories	1979.6

Total Fat 96.3g	0%
Saturated Fat 34.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2726.2mg	0%
Total Carbohydrate 241.6g	0%
Dietary Fiber 23.4g	0%
Total Sugars 45.5g
Protein 46.6g	0%

Vitamin D 75.0IU	0%
Calcium 493.9mg	0%
Iron 8.4mg	0%
Potassium 1286.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 9.2%

Carbs: 47.9%