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Chocolate Almond Joy Biscuits

If a biscuit and a scone had babies:

almond joy biscuits

Until yesterday, I’d never made biscuits.

(Unless you call popping open a can of Pillsbury Grands “making biscuits.”)

I was surprised by how quickly this recipe–which I created yesterday morning–came together. For some reason, I’d always been under the impression that biscuit-making was difficult. But that’s not the case at all! I’ll definitely make these again; they were so good!

vegan buiscuts

Chocolate-Almond Joy Biscuits

(makes 8-12)

  • 1 and 3/4c spelt flour (or white, or Arrowhead Mills gf mix)
  • 1/2 cup peeled almonds (I bought the sliced ones so I didn’t have to bother peeling)
  • 1/2 cup brown sugar or coconut sugar or Sucanat
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp plus 1/8 tsp salt
  • 3 tbsp coconut oil or canola oil
  • 2/3 cup milk of choice (Almond or soymilk is fine. Don’t use ricemilk.)
  • 1 tbsp white vinegar or lemon juice
  • optional: chocolate chips (Obviously not optional for me!!)

Preheat oven to 375 degrees. Pulse almonds in the food processor, then add other dry ingredients and pulse until smooth. Meanwhile, mix the vinegar and milk in a little bowl. Let sit for at least 5 minutes. Transfer the dry ingredients to a big bowl and add milk mixture and oil. Mix just until it comes together. Transfer dough to a tray, and knead a few times until it’s not sticky. (Sprinkle with more flour if needed.) Press dough into a rectangle 1/2-inch thick, and cut into squares or rounds. You can bake the vegan biscuits on the same tray. Bake 14-15 minutes.

Topping ideas: Healthy Nut Butters and Frosting Recipes.

(That’s not to say the biscuits need any topping at all. They are prefectly delicious even if you just want one plain, hot out of the oven.)

almond biscuits

These almond biscuits are great for breakfast, but they also make a nice snack. Or, leave out the chocolate chips and eat them with dinner. (Heck, keep the chocolate chips and still eat them with dinner!)

Nutrition info is the same as for my pecan biscuits.

View nutrition information here.

I haven’t tried the healthy biscuits with applesauce subbed for the oil. And honestly, I wouldn’t recommend it… but of course you can try if you wish! Just be warned that the results might taste gummy.

healthy biscuits

A fat-free baked good I can recommend: Polka-Dot Banana Bread.

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Published on November 17, 2011

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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116 Comments

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  1. magy says

    Few days ago I found your blog. Amazing recipies. It is great for me that they are a healthier version of typical desserts. Very declicious!

  2. Sarah says

    I have made biscuits A LOT… but always savory ones to go with soup or stew. Like buttermilk, jalapeno and cheddar, etc. But never tried a sweet one, much less an Almond Joy one!!! Actually, i have never been a fan of Almond Joy at all, but i think i’ll give these guys a try 🙂 oh and i use a SUPER easy but yummy biscuit recipe that takes about 5 minutes of hands on time. I’m not sure if it is vegan or not, but i would highly encourage you to make it vegan if it isn’t- its just so good. Super versatile too, add whatever you like. I usually add in some type of cheese. Here it is: http://allrecipes.com/Recipe/e-z-drop-biscuits/detail.aspx
    Have used it for years now and it never fails!
    P.S.- I just read an article ( and some others) that said that vegetarians are at a high risk for periodontal disease and other mouth diseases. What really got me was that vegans are at the highest risk- no matter how well you brush! I am not vegan as i have said before, but i do have vegetarian/vegan friends. This scared me a little. Thought i’d give ya a heads up. Sorry for the random post script 🙂

  3. Dakota says

    I Made savory Pumpkin biscuits the other day to go with my tomato-sweet potato soup, and I’m waiting for the weather to get cold enough in Wisconsin to justify breaking out the rest of the soup that I canned and making the biscuits again!

  4. Anna @ The Guiltless Life says

    My parents are British so I have to love scones! Or biscuits, as they’re called in the US. I just made some pumpkin chocolate chip ones, gluten-free and sugar-free (and vegan) loosely based off of Mama Pea’s scone recipe and now I get to try out yours too! Yay! 🙂

  5. Emilia says

    I adore biscuits, the texture and the flavor is perfectly spot on! The combination of ingredients sounds absolutely spot-on, especially the addition of chocolate chips. Oh my goodness, I can’t wait to make these 🙂

  6. Susan says

    I just made a gluten-free version, using King Arthur all purpose. They turned out great! Perfect amount of sweetness. Mine are round, so they look like giant choco-chip cookies. Thanks for the recipe.

  7. Sarahishealthy says

    Yum, Katie, these are so good! And you’re right, they were so easy to make. Thanks for yet another terrific recipe.
    Girl, get your cookbook out already! I’m copying and pasting way too much!!! 😉

  8. Anitra says

    I am a biscuit fanatic, I am a country girl so biscuits and gravy is a must! I also bake a ton of breads. Pillsbury is good as well as bisquick in a pinch but i prefer them from scratch.

  9. katie @KatieDid says

    Biscuits can be done wonderfully- buttery and flaky or awful- too dry! Obviously I prefer the buttery and flaky ones but who wouldn’t! I love that you made a sweet version, usually biscuits are savory.

  10. jb says

    Wow, these look super delicious! I haven’t made biscuits in the longest while.. somehow I always manage to forget about them! You’ve inspired me, Katie.

    • Anonymous says

      Could you weigh out the whole almonds, then just use that much ground? I think I’m going to try these tonight and try this method. Also will try adding almond extract and coconut just to see what happens 🙂

      • Anonymous says

        I ended up modifying the recipe quite a bit (couldn’t get to my back up flour & no dairy free milk). Soooo… I used 3/4 cup w.w. flour + 1/4 coconut flour, buttermilk, 1 tsp almond extract, and 72g ground almonds. I also added 1/4 c shredded coconut and some chopped chocolate chips and ……. YUM! 2 out of 12 are gone, I wonder how many will see tomorrow? 🙂

  11. Kit-Kat says

    I DO like biscuits…. but only my mom’s, and probably yours now, too! I hate dumplings, especially the globby, doughy kinds. My grandmommy would plop them in our soups during the winter, and it was disgusting. I could not tell what the heck those things were in my soup at first (to be honest, I thought it was not fully cooked potato-chicken rolls after the first meal I had them!). Don’t ask me why this came into my head now. Maybe its because I thought of “biscuits and gravy”, and gravy reminds me of my grandmommy’s “grand holiday meal planning” with her high-unhealthy-fat holiday meals (gravy, mashed potatos, rolls, oyster stuffing, BLECK!!).
    ‘Nuff said, these biscuits are going on the Thanksgiving menu!

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