This recipe was given to me by a friend of my husband. I’ve tried many gluten-free biscuits and this is by far my favorite. It is packed with protein because of the almond flour and eggs. You can make these into “cookies” by adding a thumbprint on the top and adding your favorite fruit-juice sweetened jelly.

2 1/2 cups almond flour
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp lemon juice
1/4 cup unsweetened applesauce
2 eggs

1. Preheat oven to 350 degrees.
2. Mix dry ingredients and wet ingredients in separate bowls and then combine. Mix thoroughly.
3. Using a cookie sheet, drop the dough onto wax paper and bake for approximately 18 minutes.
4. If you’re adding jelly on top, allow the biscuits to cool first. Store in the refrigerator. Makes 12 small biscuits.

Maggie Christopher is a certified holistic nutrition counselor and a licensed marriage and family therapist. She combines the wisdom of whole foods nutrition along with emotionally-based therapy to support individuals in uncovering and healing the root causes of their cravings. She provides a safe environment to explore the emotional reasons for the eating habits that prevent you from reaching your health goals. She offers step-by-step guidance and delicious recipes that support you in introducing whole natural foods that promote health, calm cravings and allow you to feel satisfied. For a free nutrition consultation, visit her website or call.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.