Grain Free Coconut Flour Biscuits

Many followers of the Paleo and primal movements are really hard core about not including any bread or dessert substitutes in your diet, saying that a large component of being dedicated to a whole foods lifestyle is cutting cravings for processed and substitute foods. I agree that this is a noble goal, and that cavemen probably never ate biscuits. That said, if you are in the mood for this good old comfort food, it is much better to go with a grain-free alternative than a heavily processed biscuit mix. We believe it's all about finding a balance between being healthy and enjoying life (and its scrumptious offerings).

Going grain free can sometimes seem difficult, but with so many stores carrying coconut flour, almond meal and flax meal (if you are allowing seeds in your diet), it's possible to a stick to a grain free diet that supports gut health and breakfast traditions. 

Thankfully, your tastebuds will also be happier, with these rich and fluffy coconut flour biscuits.  These grain free gems are the perfect balance of dense and moist, and when topped with coconut butter and blueberry compote or another favorite jam, they are a lovely addition to Sunday brunch or a snack on the go.

If you're in the mood for dessert, top them with coconut whipped cream and sliced strawberries for a beautiful strawberry shortcake.

These also go great with a savory dish, like a roasted squash soup or ratatouille.  Simply leave out the vanilla and add 1/2 tsp cardamom, roasted garlic or some rosemary and you're all set.

grain free coconut flour biscuits

  • YIELD: 8-10 biscuits
  • PREP: 20 mins
  • COOK: 12 mins
  • READY IN: 32 mins

What could be better than fluffy biscuits made with no grains, just seed and nut flours? Top with blueberry compote, and breakfast is served!


  • 1 Tbsp lemon juice freshly squeezed
  • 1 cup coconut or almond milk
  • 1 1/2 tsp vanilla
  • 3 Tbsp flax seeds, finely ground
  • 1 Tbsp raw honey (optional)
  • 2 Tbsp coconut oil, melted
  • 1 tsp baking soda
  • pinch sea salt
  • 1/2 cup + 2 Tbsp coconut flour
  • 2 Tbsp blanched almond flour


  1. Preheat oven to 400 degrees. Use a baking stone to prevent sticking, or parchment paper on a metal cookie sheet.
  2. Combine the lemon juice and the milk in a measuring cup, then add vanilla, honey if using, melted coconut oil and finely ground flax seeds. Let sit for at least 3 minutes to thicken. The coconut oil should solidify slightly.
  3. In a separate bowl, sift flours, salt and baking soda. Sifting here is important because the coconut flour tends to clump, which will leave you with flour pockets in your biscuits. 
  4. Pour the wet ingredients over the dry and stir quickly just to combine. Do no overmix. The mixture will be sticky at first, but as the flours absorb the liquids rather quickly, the consistency will change to be a bit thicker.
  5. Use your hands to quickly shape the dough into 8-10 flattened rounds. You want to try to keep the coconut oil cool at this point, as this will help make the biscuits fluffy while baking. Place evenly on the baking stone and bake for 12 minutes.
  6. Remove from oven and brush tops with coconut oil. Place back in oven for another 12-15 minutes, until lightly browned.
  7. Remove from oven and let cool slightly. If served warm, these will be more spongy. If left to cool a bit longer, then will become a bit more on the firm side. Both ways are good.