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Healthy, scrumptious, vegan oat and coconut flour biscuits ! They are gluten-free, nut-free, and can be varied multiple ways.
Table of Contents
- Vegan Oat Biscuits with Coconut Flour
- Recipe Benefits
- Ingredients for the Biscuits
- How to Make Oat Coconut Flour Biscuits
- Step One: Mix Up Some Nondairy Buttermilk
- Step Two: Process Oats into a Flour
- Step Three: Add the Coconut Flour & Coconut Oil
- Step Four: Add the Milk Mixture
- Step Five: Press Out the Dough (No Rolling Pin Required)
- Step Six: Cut Out the Biscuits
- Step Seven: Bake!
- Cool the Biscuits
- Add Flavors and Mix-Ins
- Related Recipes
- Oat and Coconut Flour Biscuits {Vegan, Gluten-Free, Nut-Free} Recipe
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.
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Rolled oats (or use ready-made oat flour; see my notes)
- Coconut flour
- Non-dairy milk
- Cider vinegar (or lemon juice, or light colored vinegar of choice)
- Baking soda
- Salt
- Coconut Oil
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!
Related Recipes
Oat and Coconut Flour Biscuits {Vegan, Gluten-Free, Nut-Free}
Ingredients
- 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
Instructions
- Preheat the oven to 375F (190C). Line a large baking sheet with parchment paper.
- In a cup or small bowl, combine the milk and vinegar. Let stand for 5 minutes to curdle.
- Place the oats in a food processor; process into a fine flour. Add the coconut flour, baking soda and salt; pulse to combine.
- 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.
- 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.
- 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.
- 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.
Could I use sorghum flour instead of the oats?
Hi Natalie! I have not tried it, but I think that should work for this recipe. I have not tried it, but I recommend using the same weight of sorghum flour as oat flour rather than volume equivalents (1 cup sorghum flour is about 140 grams whereas 1 cup oat flour is roughly 120 grams). Cheers!
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?
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?
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,
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! 🙂
Any suggestions of coconut oil alternative? Excited to try this recipe!
Hi Ac! Are you looking for another oil option? Or an oil-free option?
You listed baking powder in the ingredients, but baking soda in the directions. Do I use baking powder or baking soda?
Apologies CB! It is soda. Thank you for catching my error, I have changed it.
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!
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 😊
I can’t have coconut. Could I just use all oat flour – 2 1/3 cups?
Hi Vera,
You could try. However, coconut flour is used in much smaller quantities than every other flour, so you may need a total of 3cups oat flour.
These are delicious! We recently went dairy and gluten free and we needed a cheap filling yummy bread for dinner — I still hadn’t bought all my other types of flour, but oats and coconut in the pantry — yes!! Made a double batch and they were a hit, especially with my 4 year old. She ate piles of these! Thank you! Printing off the recipe now as I’m making it again and I know it will be a weekly favorite at our house. Thanks for making this hard transition a bit easier!
Would canned coconut milk with guar gum in it work for making the buttermilk?
Yes, but if it is full fat coconut milk, I would thin it some with water (e.g., 2/3 coconut milk, 1/3 water)
Really good! I added a small amount more liquid to the dough. Thanks for the recipe!
I did a variation on this. Very good.
I tell you what… These oat and coconut flour biscuits are DELICIOUS! My husband is diabetic and we have modified our diets greatly. Not just because of this but also for our health… we are both over 50. We are mostly sugar free, gluten free and lean heavy in dairy free. We eat mostly meat n veggies n eggs with some fruit. But of course we miss breads and treats at times and do indulge on occasion.. There is nothing quite as satisfying as bread… This morning when I woke up I wanted something sweet so I ate an apple but was still hungry…. then I had a bowl of Brussels sprouts which was good… but I just wasn’t satisfied! I wanted something ‘carbish’. I found your recipe today and we just finished dinner of these biscuits with chicken and a chickpea salad with lots of greens in it… very satisfied… very thankful! Thank you for the work you do to help provide healthier options… It made my day… 🙂
Oh Bonnie, what an amazing comment, I am so you glad you found the recipe, enjoyed it, and then took the time to write 🙂 I know exactly what you mean re: that need for a carb fix. You keep trying other things, but nothing will quite do. YOU made my day!!!
Camilla, these biscuits are light, easy and delicious!
Thank you for another great recipe!
June