Pumpkin Coconut Flour Biscuits {grain-free, egg-free, dairy-free. gluten-free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8 1x


  • 3/4 cup chickpea flour
  • 6 tbsp coconut flour
  • 1 tbsp potato starch
  • 1 tbsp gluten-free baking powder
  • 3/4 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 3 tbsp cold virgin coconut oil, cut into small pieces
  • 2 tbsp psyllium husk
  • 1 tbsp coconut sugar (or sweetener of choice)
  • 3/4 cup pumpkin purée (not pie filling)
  • 1/2 cup well-stirred coconut milk (full-fat)
  • 2 tbsp water
  • Additional potato starch


  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. Using a pastry blender or two knives, cut in coconut oil until crumbly.
  3. In a small bowl, whisk together psyllium, coconut sugar, pumpkin, coconut milk and water until well blended. Let stand for 5 minutes to thicken.
  4. Add the pumpkin mixture to the flour mixture and stir until just blended.
  5. 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 rectangle, about 1/2 inch thick. Cut into 8 squares and place 2 inches apart on prepared baking sheet.
  6. Bake in preheated oven for 15 to 20 minutes or until golden brown. Transfer biscuits to a wire rack and let cool slightly. Serve warm.


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.

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