Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup vanilla protein powder high-protein
- 1/4 cup oats
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- Optional: nuts, chocolate chips, or dried fruits for extra flavor
Instructions
- In a large bowl, combine the whole wheat flour, protein powder, oats, baking powder, and salt. Mix thoroughly to ensure all ingredients are evenly distributed.
- In a separate bowl, whisk together honey or maple syrup, almond milk, melted coconut oil, eggs, and vanilla extract until smooth and well combined.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Fold in nuts or chocolate chips if desired.
- Divide the dough into equal portions and shape into small biscuits or rounds. Place them on a baking sheet lined with parchment paper.
- For baked biscuits, bake at 350°F (175°C) for 12–15 minutes until golden. To freeze for later, place unbaked biscuits on a tray and freeze. Store in an airtight container for up to 3 months.
Notes
- For gluten-free biscuits, substitute wheat flour with a gluten-free alternative and ensure your protein powder is gluten-free.
- These biscuits can be stored in an airtight container at room temperature for up to 2 days, refrigerated for up to a week, or frozen for long-term storage.
- Customize with your favorite add-ins like nuts, dried fruits, or spices such as cinnamon or nutmeg.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Healthy
- Diet: High-Protein, Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal Kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 40 mg