Coconut Flour Oat Biscuits (Vegan, Gluten-Free)

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

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 ofoat & coconut flour sconesfrom 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 makeOat & 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 plain variations (both savory & sweet). I’ll get to those later in the post.

Why You’ll Love these Oat Coconut Flour Biscuits

These nourishing biscuits are:

• Vegan(egg-free, dairy-free)
• Gluten-free
• Nut-free
• Straightforward to prepare
• Satisfying

Ingredients for the Coconut Flour Oat Biscuits

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Rolled oats (or use ready-made oat flour; see my notes)
• Coconut flour
• Non-dairy milk (e.g., oat milk, almond milk, soy milk)
• Cider vinegar (or lemon juice, or light colored vinegar of choice)
• Baking soda
• Salt
• Coconut Oil

How to Make Coconut Flour Oat Biscuits

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

Step One: Mix Up 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.

Flavor Variations

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!