Vegan Chick-in-a-Biscuit

This delightful gluten free biscuit is the perfect vehicle for your jam and favorite assorted toppings. Nuzest Clean Lean Protein plus liquified chickpeas (garbanzo beans) add a walloping protein punch and fiber-licious oat flour staves off hunger pains for hours. Get your creative juices flowing with these easy-to-make babies!

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  • 1 can garbanzo beans
  • 1 cup oat flour (GF, if desired)
  • ¼ cup tapioca flour
  • ¼ cup coconut flour
  • 1 scoop Nuzest Clean Lean Just Natural
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt


  1. Preheat the oven to 350 degrees.
  2. In a food processor, add a can of garbanzo beans, including the liquid. Process on high until it reaches a smooth consistency, or approximately 2 minutes.
  3. In a separate bowl, add the remaining ingredients and lightly whisk to incorporate.
  4. Add the garbanzo bean liquid. Stir to combine, using hands if necessary.
  5. Divide into 8 pieces of dough. Roll each piece between your hands to form a smooth round ball.  
  6. Place the dough ball on a parchment-lined cookie sheet.
  7. Bake 30 minutes, or until lightly browned.
  8. Let cool approximately for 10 minutes.
  9. Store leftovers in the refrigerator for up to 2 days, but we doubt they will last that long.