My vegan pumpkin coconut flour biscuits are reliable for breakfast, dinnertime, or alongside a cup of coffee. They are gluten-free, grain-free and nut-free. Plus, you can easily make them oil-free, too!

Oh me, oh my, these are some memorable biscuits. It only took about 20 rounds of weeping and gnashing my teeth to get the proportions right (I get very Old Testament when I am developing recipes).

Why so much fussing for a biscuit recipe? It is the coconut flour. It can be ever so tricky for developing vegan recipes. Its default state, when mixed with liquids, is goo, so turning it into tender baked goods requires some serious re-configuring.

Strip away any eggs, dairy or nuts and the challenge mounts. But, hallelujah, I got got these biscuits spot-on: tender with a great bread texture, plus plenty of pumpkin flavor, a hint of spice and a smidge of sweet. My household skeptics (husband and son) both give enthusiastic thumbs up.

Recipe Benefits

Vegan (egg-free, dairy-free)
Gluten-free
Grain-free
Nut-free
Seed-free
Oil-free option
Satisfying!

Ingredients for Vegan Pumpkin Coconut Flour 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.

coconut flour
chickpea flour
potato starch (I have options in the recipe card)
baking powder
ground cinnamon
chilled virgin coconut oil, cut into small pieces (I have options for oil-free!)
whole psyllium husks
coconut sugar (or sweetener of choice)
unsweetened canned pumpkin purée
coconut milk (full-fat)

You will also need a very small amount of water and (optional) salt.

Instructions for Making the Coconut Flour Pumpkin Biscuits

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

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 400F (200C). Line a large baking sheet with parchment paper.

Step Two: Whisk the Dry Ingredients

In a medium or large bowl, whisk the coconut flour, chickpea flour, potato starch, baking powder, cinnamon, and optional salt until blended.

Step Three: Add the Coconut Oil

Like many good biscuits, these have some chilled fat (in this case, coconut oil) mixed in to the flour for tender results.

I use my fingers when working in plant-based butter, but a fork works better with coconut oil. You could also pulse it in with a food processor. Just make sure not to overprocess, you want some irregular bits throughout.

Oil-Free Option

If you would like to make these biscuits oil-free, you can! They will be less flaky, but stillso good.

Skip the step above for adding the coconut oil (above), and instead, add an extra 3 tablespoons (45 mL) of coconut milk in step four.

Step Four: Combine the Liquid Ingredients

In a small bowl, whisk the pumpkin coconut milk, water and psyllium husks until blended and smooth. The mixture will thicken (quickly) from the psyllium husks.

The psyllium husks are key to giving these coconut flour biscuits a bread-y texture without any eggs. It is inexpensive and works to plump up vegan, gluten free baked goods in a way that other egg substitutes (e.g., flaxseed meal) cannot.

Step Five: Add the Pumpkin Mixture to the Dry Mixture

Add the pumpkin mixture to the flour mixture, stirring until combined.

Step Six: Shape and Cut the Biscuits

I am a lazy baker, which means I avoid steps that are, well, avoidable. Like re-rolling biscuit scraps.

So, instead of cutting out rounds, shape the dough into a rectangle and cut into squares. Arrange the biscuits on the prepared baking sheet, spring them several inches apart.

A short bake later, you have these gorgeous biscuits.

stack of 4 pumpkin biscuits on a cooling rack

Because they are very faintly sweet, the biscuits are equally suited for dinner and lunch as they are for breakfast, brunch, or tea break (bring on the jam!).

Happy baking!

pumpkin coconut flour biscuits on a parchment lined baking sheet

FAQ

How Should I Store the Biscuits?

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.

What Can I Use in Place of the Potato Starch?

An equal amount of tapioca flour, arrowroot, or cornstarch can be used in place of the potato starch (note that the biscuits will not be grain-free if cornstarch is used).

I have, in a pinch, also made these with an extra tablespoon of chickpea flour in place of the potato starch (they turned out great).

Can I Use Something Other than Whole Psyllium Husks?

I do not recommend using other gelling agents (e.g., flaxseed meal or chia seeds) in place of whole psyllium husks.

You can, however, use an equal weight of psyllium powder to replace the whole psyllium husks. Most packages for psyllium powder indicate that 1 teaspoon of powder is 5 grams, so you will need 2 teaspoons (10 grams) to replace the 2 tablespoons (10 grams) of whole psyllium husks.

Vegan Pumpkin Coconut Flour Biscuits (GF, grain-free)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

3/4 cup 90 g chickpea flour
6 tablespoons 42 g coconut flour
1 tablespoon 12 g potato starch (see notes for options)
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons 45 mL chilled virgin coconut oil , cut into small pieces (see notes below for making these oil-free)
2 tablespoons 10 g whole psyllium husks
1 tablespoon 12 g coconut sugar (or sweetener of choice)
3/4 cup 177 mL unsweetened canned pumpkin purée
1/2 cup 118 mL well-stirred coconut milk (full-fat)
2 tablespoons 30 mL water
Additional potato starch for dusting cutting board

Method

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper .
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.
In a small bowl , whisk together psyllium, coconut sugar , pumpkin, coconut milk and water until well blended. Let stand for 5 minutes to thicken.
Add the pumpkin mixture to the flour mixture and stir until just blended.
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 (17.5 x 12.5 cm) rectangle, about 1/2 inch (1.25 cm) thick. Cut into 8 squares and place 2 inches (5 cm) apart on prepared baking sheet .
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 or completely cooled.

Notes

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. Oil-Free Biscuits: If you would like to make these biscuits oil-free, you can! They will be less flaky, but still so good. Skip step 3 above for adding the coconut oil , and instead, add an extra 3 tablespoons (45 mL) of coconut milk in step four. Potato Starch Alternatives: An equal amount of tapioca flour, arrowroot , or cornstarch can be used in place of the potato starch (note that the biscuits will not be grain-free if cornstarch is used). I have, in a pinch, also made these with an extra tablespoon of chickpea flour in place of the potato starch (they turned out great). Psyllium Powder in place of Whole Psyllium Husks : You can use an equal weight of psyllium powder to replace the whole psyllium husks . Most packages for psyllium powder indicate that 1 teaspoon of powder is 5 grams, so you will need 2 teaspoons (10 grams) to replace the 2 tablespoons (10 grams) of whole psyllium husks .