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

4.80 from 25 votes

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

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

Prep Time10

Cook Time16

Total Time26

Cuisine: American

Keyword: coconut flour, easy gluten-free biscuits, easy oat coconut flour biscuits, healthy gluten free vegan biscuits, oats, vegan oat biscuits

Servings: biscuits (2-inch/5 cm)

Author: Camilla

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.

Notes

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