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Oat and Coconut Flour Biscuits (Vegan, Gluten-Free)

Healthy, scrumptious, vegan oat and coconut flour biscuits ! They are gluten-free, nut-free, and can be varied multiple ways.

Oat and coconut flour vegan biscuits on a wire cooling rack

Vegan Oat Biscuits with Coconut Flour

I have been a carb-loading machine of late, in large part due to an uptick in my running miles. It explains why, between me, my scone-loving husband, and our growing-by-the-minute pre-teen boy, my three batches of oat & coconut flour scones from last week were gone almost as soon as they were baked.

I could have made more. We can certainly eat more! Instead, I decided on a twist: omit the sugar and make Oat & Coconut Flour Biscuits.

Oat and coconut flour vegan biscuits on a wire cooling rack with colorful napkin

In addition to scrapping the sugar, I also up the quantity and added non-dairy buttermilk (nondairy milk + vinegar) for added tenderness. I came up with a few simple variations (both savory & sweet). I’ll get to those later in the post.

Recipe Benefits

These healthy biscuits are:

  • Vegan
  • Gluten-free
  • Nut-free
  • Easy to prepare
  • Delicious

Ingredients for the Biscuits

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

How to Make Oat Coconut Flour Biscuits

Step One: Mix Up Some Nondairy Buttermilk

Begin by making the nondairy buttermilk. Simply mix 1 and 1/4 cup snondairy milk (of your choice) with 1 teaspoon vinegar. You can use any light colored vinegar that you like, such as cider vinegar or white vinegar. Let it stand for about 5 minutes to curdle.

Step Two: Process Oats into a Flour

While the milk mixture sits, process the rolled oats (quick-cooking or old-fashioned) into a fine flour.

Step Three: Add the Coconut Flour & Coconut Oil

Pulse in the coconut flour,  baking soda and salt.

Next, add the cold (hard) coconut oil (cut it into a few smaller pieces before adding). Pulse until the mixture resembles slightly damp sand.

Step Four: Add the Milk Mixture

Add the milk mixture, drizzling it evenly over the oat mixture, and pulse again. Keep pulsing until the mixture just begins to come together into a cohesive dough.

If the mixture looks dry, add a little bit more plain milk or ice water. The dough should feel damp.

Step Five: Press Out the Dough (No Rolling Pin Required)

Turn the dough out onto a cutting board or piece of wax paper that has been very lightly sprinkled (no more than 1 to 2 teaspoons) with coconut flour.

Use your hands to pat the dough to 3/4-inch thickness.

Step Six: Cut Out the Biscuits

Using a 2-inch (5 cm) biscuit cutter, cookie cutter or upturned glass, cut out the biscuits

Gather up the scraps, re-press to 3/4 inch thickness, and cut out more biscuits, until you have used up all of the dough. Unlike wheat flour biscuits, there is no need to worry about overworking the dough. Since there is no gluten in these biscuits, they remain tender, regardless of the number of times you rework the dough.

Step Seven: Bake!

Place on a baking sheet (light colored, to avoid over-browning the bottoms) lined with parchment paper.

Bake in the middle of a preheated, 375F (190C) oven for 12 to 16 minutes until golden brown and just firm to the touch. The biscuits do not rise a lot, but they are very tender, regardless.

Cool the Biscuits

Transfer the biscuits to a wire cooling rack. Like the scones, they are a little bit delicate when fresh from the oven, but become more sturdy as they cool.

Add Flavors and Mix-Ins

As I mentioned earlier, you can have lots of fun varying the flavors of these biscuits. I made several batches, some with chopped fresh herbs (you could do dried herbs, too), fresh blueberries, and cinnamon sugar.

Top on my list of variations is my “cheesey” biscuit, made with nutritional yeast (that’s what delivers the “cheese” flavor), a smidge of Dijon mustard (lends some sharp tang), and a pinch of turmeric (optional, but provides some Cheddar cheese-y color).

Happy baking, everyone!

More Coconut Flour Recipes To Love:

Oat and Coconut Flour Biscuits {Vegan, Gluten-Free, Nut-Free}

Oat and Coconut Flour Biscuits {Vegan, Gluten-Free, Nut-Free}

Yield: 12 biscuits (2-inch/5 cm)
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes

Healthy, scrumptious, and easy biscuits made with oats and coconut flour! They are vegan, gluten-free, nut-free, and can be varied multiple ways.


  • 1 and 1/4 cups (310 mL) nondairy milk
  • 2 teaspoons vinegar (white or cider vinegar)
  • 2 cups (200 g) rolled oats (certified GF, as needed)
  • 1/3 cup (37 g) coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (53 g) coconut oil, chilled until solid


  1. Preheat the oven to 375F (190C). Line a large baking sheet with parchment paper.
  2. In a cup or small bowl, combine the milk and vinegar. Let stand for 5 minutes to curdle.
  3. Place the oats in a food processor; process into a fine flour. Add the coconut flour, baking soda and salt; pulse to combine.
  4. Cut the chilled coconut oil into smaller pieces and add to the processor. Pulse until incorporated and mixture looks like slightly damp sand. Drizzle in the milk mixture, pulsing until completely combined. The dough will look loose when first blended. Let stand for 1 minute for the coconut flour to absorb the liquid.
  5. Turn the dough out onto cutting board very lightly dusted with coconut flour. Pat the dough to an even, 3/4-inch (2 cm) thickness.
  6. Use a 2-inch biscuit cutter to cut out biscuits. Re-press the scraps and cut out more biscuits until dough is used up. Transfer rounds to prepared baking sheet.
  7. Bake in the preheated oven for 12 to 16 minutes until golden brown and firm to the touch. Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.


Storage: Store the cooled biscuits in an airtight container at (cool) room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.

Coconut Flour Tip: For most accurate results, I strongly advise weighing the coconut flour. If using cups to measure, be sure to very lightly spoon the flour into the measuring cup (do not pack the cup). A little bit of coconut flour goes a long weigh, so using too much (by overpacking the cup) can lead to dry biscuits.

Some Flavor Ideas:

Cheesey Biscuits: Add 3 tablespoons nutritional yeast, 1 teaspoon Dijon mustard, and (optional) 1/4 teaspoon ground turmeric (for color).

Fresh Herb Biscuits: Add 1/2 cup chopped fresh herbs or 2 to 3 teaspoons died herbs. For the photo, I used 1/4 cup each of parsley and basil.

Cinnamon Sugar Biscuits: Add 1 teaspoon ground cinnamon to the dough. Sprinkle unbaked biscuit rounds with 1 to 2 tablespoons cinnamon sugar.

Blueberry Biscuits: In step 5 of the recipe, add distribute 3/4 cup of fresh blueberries over dough before pressing out. Gently fold some of the dough over the blueberries and gently press to 3/4-inch thickness, being careful not to squash the berries.

Nutrition Information
Yield 12 Serving Size 1 biscuit
Amount Per Serving Calories 109Total Fat 6.2gSaturated Fat 4.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 147mgCarbohydrates 11.1gFiber 2.5gSugar 0.6gProtein 2.2g

Did you make this recipe?

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Thursday 15th of February 2024

I love these biscuits. However, if I use the full 1 1/4 cup of nondairy milk, the "dough" is more like a pourable batter. It only takes 1/2 to 3/4 cup of nondairy milk to get a workable dough. What am I doing wrong?


Wednesday 21st of February 2024

Hi Terri,

Oh gosh, that is unusual. The coconut flour is so absorbent, plus the 2 cups of oats...I am not sure why it is so runny. Are you sure you added the full amounts of oats and coconut flour?


Friday 26th of January 2024

Where to start? All the reviews were so wonderful I just had to make them. Alas, I can’t eat any grains or beans, so I got the bright idea to look for oat flour substitutes. Tiger Nut flour was one and cassava flour too. I decided to try the tiger nut flour. Turns out the dough was like batter not dough. Another bright idea, add more coconut flour! So I added and added and added until a very soft damp dough was formed. Made the biscuits and baked an extra 10 minutes til I saw the bottoms were golden brown. To my surprise they are sweet! Must be the coconut flour. ???? All the same they taste good and I am able to eat them. Be a real nice treat in mid afternoon. Thank you again,


Friday 26th of January 2024

Hi Trina!

How wonderful that you were able to adapt these to tiger nut flour in place of the oat flour--brilliant! I love tight nut flour. It definitely added to the sweet flavor of the biscuits (tiger nut flour is sweet--they are tubers, related to sweet potatoes; and coconut flour has a faint sweetness, too). Brava for making the recipe your own and coming up with something unique and tasty in the process! :)


Friday 20th of May 2022

Any suggestions of coconut oil alternative? Excited to try this recipe!


Sunday 22nd of May 2022

Hi Ac! Are you looking for another oil option? Or an oil-free option?


Sunday 1st of May 2022

You listed baking powder in the ingredients, but baking soda in the directions. Do I use baking powder or baking soda?


Sunday 1st of May 2022

Apologies CB! It is soda. Thank you for catching my error, I have changed it.


Monday 14th of March 2022

How much oat flour do you tend to get from 2 cups of oats? I work with oat flour. I know there are differing opinions on how much 2 cups of oats make in terms of flour. Just want to make sure I put the amount of flour you meant. Thank you!


Sunday 1st of May 2022

Hi HHueb, I use grams to measure the oats (200 g for 2 cups), so using Bobs Red Mill oat flour as reference (120 g per cup, 240 g per 2 cups), that comes to 1 and 1/2 cups of oat flour ?

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