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Vegan Pumpkin Coconut Flour Biscuits (GF, Oil-Free Option)

My vegan pumpkin coconut flour biscuits are perfect for breakfast, dinnertime, or alongside a cup of coffee. They are gluten-free, grain-free and nut-free. Plus, you can easily make them oil-free, too!

two pumpkin biscuits on a cooling rack

Oh me, oh my, these are some amazing biscuits. It only took about 20 rounds of weeping and gnashing my teeth to get the proportions right (I get very Old Testament when I am developing recipes).

Why so much fussing for a biscuit recipe? It is the coconut flour. It can be ever so tricky for developing vegan recipes. Its default state, when mixed with liquids, is goo, so turning it into tender baked goods requires some serious re-configuring.

Strip away any eggs, dairy or nuts and the challenge mounts. But, hallelujah, I got got these biscuits spot-on: tender with a great bread texture, plus plenty of pumpkin flavor, a hint of spice and a smidge of sweet. My household skeptics (husband and son) both give enthusiastic thumbs up.

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Nut-free
  • Seed-free
  • Oil-free option
  • Delicious!

Ingredients for Vegan Pumpkin Coconut Flour Biscuits

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need a very small amount of water and (optional) salt.

Instructions for Making the Coconut Flour Pumpkin Biscuits

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 400F (200C). Line a large baking sheet with parchment paper.

Step Two: Whisk the Dry Ingredients

In a medium or large bowl, whisk the coconut flour, chickpea flour, potato starch, baking powder, cinnamon, and optional salt until blended.

flours

Step Three: Add the Coconut Oil

Like many good biscuits, these have some chilled fat (in this case, coconut oil) mixed in to the flour for tender results.

I use my fingers when working in plant-based butter, but a fork works better with coconut oil. You could also pulse it in with a food processor. Just make sure not to overprocess, you want some irregular bits throughout.

Oil-Free Option

If you would like to make these biscuits oil-free, you can! They will be less flaky, but still so good.

Skip the step above for adding the coconut oil (above), and instead, add an extra 3 tablespoons (45 mL) of coconut milk in step four.

flour with oil

Step Four: Combine the Liquid Ingredients

In a small bowl, whisk the pumpkin coconut milk, water and psyllium husks until blended and smooth. The mixture will thicken (quickly) from the psyllium husks.

The psyllium husks are key to giving these coconut flour biscuits a bread-y texture without any eggs. It is inexpensive and works to plump up vegan, gluten free baked goods in a way that other egg substitutes (e.g., flaxseed meal) cannot.

pumpkin

Step Five: Add the Pumpkin Mixture to the Dry Mixture

Add the pumpkin mixture to the flour mixture, stirring until combined.

Step Six: Shape and Cut the Biscuits

I am a lazy baker, which means I avoid steps that are, well, avoidable. Like re-rolling biscuit scraps.

So, instead of cutting out rounds, shape the dough into a rectangle and cut into squares. Arrange the biscuits on the prepared baking sheet, spring them several inches apart.

unbaked biscuits

A short bake later, you have these gorgeous biscuits.

stack of 4 pumpkin biscuits on a cooling rack

Because they are very faintly sweet, the biscuits are equally suited for dinner and lunch as they are for breakfast, brunch, or tea break (bring on the jam!).

Happy baking!

pumpkin coconut flour biscuits on a parchment lined baking sheet

FAQ

How Should I Store the Biscuits?

Store the cooled biscuits in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months. Let thaw at room temperature for 1 to 2 hours before serving.

What Can I Use in Place of the Potato Starch?

An equal amount of tapioca flour, arrowroot, or cornstarch can be used in place of the potato starch (note that the biscuits will not be grain-free if cornstarch is used).

I have, in a pinch, also made these with an extra tablespoon of chickpea flour in place of the potato starch (they turned out great).

Can I Use Something Other than Whole Psyllium Husks?

I do not recommend using other gelling agents (e.g., flaxseed meal or chia seeds) in place of whole psyllium husks.

You can, however, use an equal weight of psyllium powder to replace the whole psyllium husks. Most packages for psyllium powder indicate that 1 teaspoon of powder is 5 grams, so you will need 2 teaspoons (10 grams) to replace the 2 tablespoons (10 grams) of whole psyllium husks.

Yield: 8

Vegan Pumpkin Coconut Flour Biscuits (GF, grain-free)

two pumpkin biscuits on a cooling rack

My vegan pumpkin coconut flour biscuits are perfect for breakfast, dinnertime, or alongside a cup of coffee. They are gluten-free, grain-free, nut-free, and easily made oil-free if you prefer.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3/4 cup (90 g) chickpea flour
  • 6 tablespoons (42 g) coconut flour
  • 1 tablespoon (12 g) potato starch (see notes for options)
  • 1 tablespoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 tablespoons (45 mL) chilled virgin coconut oil, cut into small pieces (see notes below for making these oil-free)
  • 2 tablespoons (10 g) whole psyllium husks
  • 1 tablespoon (12 g) coconut sugar (or sweetener of choice)
  • 3/4 cup (177 mL) unsweetened canned pumpkin purée
  • 1/2 cup (118 mL) well-stirred coconut milk (full-fat)
  • 2 tablespoons (30 mL) water
  • Additional potato starch (for dusting cutting board)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together chickpea flour, coconut flour, potato starch, baking powder, cinnamon and salt.
  3. Using a pastry blender or two knives, cut in coconut oil until crumbly.
  4. In a small bowl, whisk together psyllium, coconut sugar, pumpkin, coconut milk and water until well blended. Let stand for 5 minutes to thicken.
  5. Add the pumpkin mixture to the flour mixture and stir until just blended.
  6. Turn dough out onto a surface very lightly dusted with potato starch and knead briefly until dough comes together. Gently pat into an 7- by 5-inch (17.5 x 12.5 cm) rectangle, about 1/2 inch (1.25 cm) thick. Cut into 8 squares and place 2 inches (5 cm) apart on prepared baking sheet.
  7. Bake in preheated oven for 15 to 20 minutes or until golden brown.
  8. Transfer biscuits to a wire rack and let cool slightly. Serve warm or completely cooled.

Notes

Storage: Store the cooled biscuits in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months. Let thaw at room temperature for 1 to 2 hours before serving.

Oil-Free Biscuits: If you would like to make these biscuits oil-free, you can! They will be less flaky, but still so good. Skip step 3 above for adding the coconut oil, and instead, add an extra 3 tablespoons (45 mL) of coconut milk in step four.

Potato Starch Alternatives: An equal amount of tapioca flour, arrowroot, or cornstarch can be used in place of the potato starch (note that the biscuits will not be grain-free if cornstarch is used). I have, in a pinch, also made these with an extra tablespoon of chickpea flour in place of the potato starch (they turned out great).

Psyllium Powder in place of Whole Psyllium Husks: You can use an equal weight of psyllium powder to replace the whole psyllium husks. Most packages for psyllium powder indicate that 1 teaspoon of powder is 5 grams, so you will need 2 teaspoons (10 grams) to replace the 2 tablespoons (10 grams) of whole psyllium husks.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 164Total Fat 10gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 328mgCarbohydrates 17gFiber 4gSugar 4gProtein 4g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Hannah

Thursday 13th of October 2022

I can't wait to try this! So far I've loved all your recipes. The idea of making square biscuits is just genius too.

Camilla

Friday 21st of October 2022

I hope you like them, Hannah!

Nicola

Tuesday 11th of October 2022

I just made these and they are lovely. Perfect for fall with a cup of coffee! Would you consider adding measurements by weight?

Nicola

Saturday 15th of October 2022

@Camilla, Much appreciated! 😊

Camilla

Thursday 13th of October 2022

I am thrilled that you made them and like them, Nicola! Also, thank you for the reminder to update this post with the metrics. Some of my older posts, like this one, do/did not have the updates--I made the changes!

Rachel

Saturday 31st of October 2020

ooh these look good. would I be able to use cornstarch since I don't have potato starch, and how would I need to scale down the psyllium husk for the powdered kind? (I ordered the wrong type and need to use up this bag of psyllium powder, woo.)

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Sunday 23rd of November 2014

[…] Pumpkin Coconut Flour Biscuits | Power Hungry […]

Marin

Tuesday 11th of November 2014

These are going on my must- make list!

Camilla

Wednesday 12th of November 2014

Great, thanks Marin!

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