Chewy Healthy Sweet Potato Biscuits without Almond Flour (Gluten-Free, No Sugar)

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With a hint of coconut, no refined sugar, no refined flour, and a chewy texture, these Healthy Sweet Potato Biscuits are a treat to eat! Paleo sweet potato biscuits without almond flour also meet a variety of dietary needs–all while being so moist, chewy, and delicious that adults and children alike reach for multiple helpings.

Gluten-Free Sweet Potato Biscuits without Almond Flour

Almond flour can be great in many recipes.

But it isn’t always necessary to make a recipe gluten-free.

Nor is it great for those who have nut allergies.

I chose to make this sweet potato biscuit with oat flour rather than almond flour mainly because of cost considerations. Where I live, almond flour is quite pricey, whereas quick oats are easy to come by and rather inexpensive.

This simple trade of almond flour for oat flour makes the texture of these healthy sweet potato drop biscuits amazing, in my opinion.

Truly, healthy baking does not have to be expensive.

Adding Protein to Sweet Potato Biscuits

Another thing I knew I wanted to accomplish with my recipe transformation was enriching sweet potato biscuits with protein.

But I didn’t necessarily want to dump a spoon of protein powder into the bowl and call it good.

Rather, I wanted to build up a good profile of various protein ingredients to capture a variety of amino acid types. (If you are not familiar with the variety of amino acids present in proteins, check out this list from the National Library of Medicine.)

To do this, I used these two key ingredients:

• Pecans. “Raw pecans pack a 1-2-3 punch of protein, healthy fats, and fiber that can help keep you energized and satisfied. Pecans are a good source of calcium, magnesium, and potassium, which help lower blood pressure” (WebMD).
• Whole milk. “Milk is a great source of protein. A cup of whole milk has around 26 grams of protein, which is 26% of the recommended daily intake for adults. This protein can help to support muscle growth, repair tissue, and help to keep you feeling full throughout the day” (source).

Moist Sweet Potato Biscuits Recipe

To moisten these sweet potato biscuits, we use a few ingredients: coconut oil, milk mixed with apple cider vinegar (often called “sour milk”), and honey.

As you might expect, sour milk lends its own moisture to the biscuits.

Coconut oil provides a protective barrier for that moisture. Because “coconut oil is 100% fat,” it helps the biscuits retain moisture.

And, finally, honey, which “is a ‘humectant’. This means that it retains moisture- great news for baking as it helps keep biscuits and cake moist” (source).

No-Roll Sweet Potato Drop Biscuits

Finally, the really great thing about these biscuits: They are super easy.

No need to knead them.

No need to chill the dough.

There’s no need to roll them out.

They are drop-and-go. Simple as that.

Tools Needed to Make This Recipe

You will need these supplies to make this recipe for healthy sweet potato biscuits:

• a mixing bowl
• a reusable silicone baking mat(or a greased baking sheet)
• a cookie sheet
• a mixing spoon
• a food processor (or blender) for grinding the oats into flour

A Note about the Chewy Texture of These Biscuits

Due to the homemade oat flour and milled pecans, these biscuits are a bit chewier and grainier than typical biscuits.

In fact, I sometimes consider them more like scones, and my children call them “cookies.”

No one in my family–even the baby–has ever complained about this texture. Rather, we all love it. There’s something so rewarding about the chewiness paired with the slightly sweet flavor.

Ingredients for Healthy Sweet Potato Drop Biscuits

• 1/4 cup pecans
• 2 cups organic quick oats
• 1 Tbsp. baking powder
• 1 tsp. sea salt
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 cup maple syrup
• 4 Tbsp. organic, cold-pressed coconut oil, melted
• 1 cup mashed sweet potatoes
• 2 Tbsp. honey
• 1/4 cup whole milk
• 3/4 tsp. apple cider vinegar

How to Make Healthy No-Roll Sweet Potato Biscuits

1. Preheat the oven to 425F. Line a cookie sheet with a reusable silicone baking mat. Set aside.
2. Mix together the whole milk and apple cider vinegar and set aside.
3. In a food processor, pulse the quick oats and pecans together until they form a fine flour.
4. In a medium-sized mixing bowl, sift together the oat-pecan flour, baking powder, salt, ground ginger, and ground cinnamon. Mix well.
5. Add the maple syrup, mashed sweet potatoes, honey, milk-vinegar mix, and coconut oil to the flour mixture. Stir until all ingredients are fully incorporated.
6. Drop by spoonfuls onto the prepared cookie sheet.
7. Bake for 10 to 12 minutes.
8. Cool slightly. Serve warm.

Recipe Tips and Tricks

Here are a few tips to help make your baking experience the best it can be:

• Do not over-mix the biscuit dough. Make sure that all ingredients are fully incorporated, but don’t continue to whip the dough or try to knead it.
• Do not over-bake the biscuits. When they are done, they will still likely have a soft center. This is normal. If you continue to bake them, they will be dry and tough.
• If you have a nut allergy, you can omit the pecans from the recipe. Add 1/4 cup more oat flour to replace the ground pecans.

Healthy Sweet Potato Biscuits without Almond Flour Recipe Card

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