Coconut Flour Biscuits

Coconut Flour Biscuits

There are two flours that many people turn to when baking grain free or low carbohydrate: almond flour and coconut flour.  I have experimented a little with both of them and like the results.

These coconut flour biscuits are one such experiment that turned out lovely.   They are very easy to make and help satisfy that desire for bread that one might have.

One thing I like about the coconut flour recipes I have tried is that the baked items stay moist and soft and don’t dry out easily.  Most recipes use a lot of eggs, and this one is no exception.  Personally, I like the protein that they add.

These biscuits are not carb free, though, because the recipe calls for two tablespoons of honey (that’s 1/2 teaspoon per biscuit).  I think that could be cut in half, but I’m not sure how much that would affect the moisture of the biscuits.

If you like using coconut flour, I’m sure you’ll enjoy these biscuits.  If you’re unfamiliar with using it, this recipe is a great place to start.

4.6 from 5 reviews
Coconut Flour Biscuits
Recipe type: Bread
  • ½ cup melted coconut oil
  • 6 large eggs
  • 2 Tablespoons honey
  • ⅔ cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  1. In a small bowl, whisk together the coconut flour, baking powder, and salt.
  2. In a larger bowl, beat together the coconut oil, eggs, and honey, using a hand held mixer.
  3. Add the flour mixture and beat until well mixed.
  4. Drop by spoonfuls onto a greased cookie sheet. Shape into disks approximately ¼ inch thick and 2½ inches in diameter. The will spread a little, but I fit 12 on one large cookie sheet.
  5. Bake at 400 for 12-15 minutes until golden brown on top.
  6. Makes 12 biscuits.


About Linda Etherton

I have been gluten free since 2000 when I was diagnosed with celiac disease. I am convinced that gluten-free food can and should be delicious. Through sharing recipes, menu plans, and information, I hope to help others enjoy a happy gluten-free life.
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  1. Linda, these biscuits look wonderful! I might make them tonight. We just got 18 eggs from some free-roaming chickens of family members, so using a lot of eggs is not a concern right now. 😉


  2. Sounds delicious! Would be good with jam/jelly like pineapple or raspberry, OR – what would they be like with chocolate chips added to recipe? I just wish coconut flour were not so expensive – maybe there is a source to buy in bulk.

    • Coconut flour goes such a long way, you will find that it is not as expensive as you might think. I made these and put jam on them and it was good. They are not a sweet bread, so I am not sure about the chocolate chip or fruit idea. Make a half of a batch or a quarter of a batch to experiment and then a fail will not be so discouraging!

    • These biscuits are good with jelly. They are filling, so you don’t need much to be satisfied. I’m not sure about the chocolate chip idea. If you try it, let me know how it goes.

    • I make my own coconut milk and flour, from shredded coconut, the best thing I like about doing my own milk is that I can make it as rich as I want, and it comes out so much cheaper. It’s not that hard, and a regular blender or I use a hand held will do, basically you use 1 1/2 – 2 cups shredded coconut, add 4 cups hot water, let sit till it cools some and blend for about 3 minutes, and then strain using cheese cloth or equivalent, or mesh strainer, add squeeze till milk comes out, personally I use a large mesh strainer and then pick up the coconut and squeeze with my hand to get all liquid out. refrigerate milk, dry left over coconut then grind into flour. After the milk cools a hard surface forms on top it’s a little hard so I’m not sure what to call it but it quickly will melt down if you want to use it as a creamer or something, there’s several posts online about it, if your interested, I love it, and love making it.

  3. Made these this morning. They were tender and had a nice crumb, the texture is similar to a corn muffin but with the coconut flavor, which will take some getting used to, but it was in my opinion a success. Tender instead of tough, the bite was right if you adjust your expectation to that of a corn muffin. The bottoms were cooked too much, next time I will not wait for the tops to brown. I was gentle with the batter, folding in the flour to be sure not to over work it, and the second it starts to incorporate into the oil/egg/honey mixture the texture starts to change so you have no doubt when it has been worked enough. I cooked them in greased muffin tins to keep them from spreading. This recipe is a keeper. Thank you for your recipes, they help me to find my way in this new frontier of gluten free cooking. Dona

  4. anyone try replacing the honey with an equal amount of liquid like water that had stevia in it? wondering how that may work.

    • Gayle says:

      I would like to know this as well. I can’t seem to find any substitutions for honey. Too much sugar for me. Would love to try the recipes but can’t until I can figure this out.

  5. suzette says:

    I have just recently went Gluten Free due to many tummy issues but miss baking bread and biscuits. I have made a few recipes for scones with an already prepared mix and they turned out just okay. I purchased rice flour recently and wondered if this recipe would be alright to use. Really appreciate all you do here on your page.

    • Don’t try using rice flour in this recipe. Below is a link to a recipe that uses rice flour. It also calls for potato starch, but corn starch would probably work if you have that. It needs xanthan gum too which helps hold the baked goods together (something gluten does in wheat products). Gluten-free baking uses a lot of different ingredients. Starting out with mixes is a good way to go. Then ease into baking from scratch.

  6. KnitYeah says:

    Mine spread and turned out like a flat pancake! Blech. Probably should have read the post about baking it in a muffin tin!!! Also, it appears I might have “worked” the batter too much. Will try again with the tips provided by posters.

  7. Love this recipe! I’m trying to go grain free for a couple of weeks and this will satisfy my need for biscuits! Thanks!

  8. Thank you for sharing this recipe! They came out absolutely delicious, and it’s such a quick and easy recipe too!

  9. I made these for the first time this week. Just switched from using almond flour to using all coconut flour to help reduce inflammation in my body. They are delicious and moist. Makes a great breakfast sandwich with eggs and sausage/bacon or Sunbutter and honey. I put the batter in the fridge for an hour prior to baking and then used an ice cream scoop to deliver the thickened batter to the parchment lined baking sheet. Worked beautifully!!! Thanks for the recipe!

  10. Z92627 says:

    Is there a practical way to make coconut or almond flour biscuits fluffier? I’m really looking for the density of basically a Thompson English muffin. My almond flour biscuits are much closer to an american cookie than an english muffin.

  11. Samantha says:

    My first attempt at gluten free baking! Lessons learned…..don’t cook on a stone that has no sides. The coconut oil ran all over the place and caused quite the smoke cloud in my kitchen. I used 1/2 coconut flour and 1/2 almond flour. Instead of honey I used 1 TBS agave. Despite the coughing and low visibility they turned out very yummy! They did not spread much at all and were very moist and tender.

  12. Denise says:

    Made these tonight as an alternative to almond flour biscuits (which I L.O.V.E). I used flax gel instead of eggs, added some vanilla and a little extra honey. They are ok. I thinki will try again with the equivalent of 5 flax eggs instead of 6 though. With a few tweaks to suit my purpose and some practice this will be a great recipe for the long term. Thanks for sharing!

  13. I cannot do eggs and usually turn to ground flax seed as a substitute. Do you think this would work with the coconut flour biscuits?

  14. adriane says:

    Do you know the nutritional facts on these? I want to put them in my food diary but can’t figure it out! Thanks

  15. I’m definitely bookmarking, I’ve seen a couple of your recipes and will be up all night if keep going but I so love the ideas since I’m new to gluten-free cooking since my doctor told me to try because of stomach issues, and I’ve been missing breads and such and to buy at the store or buy pre-made mix is so expensive, especially if you have a limited budget, so thank you so much for these recipe ideas and links to other gluten free cooker and also the recipe box love them all. Keep up the good work, when I get more tech savy I want to start my own blog, and share but for now I’ll have to do it in comments and share them via Pinterest and google+ which I’m just half way getting the hang of, I’m older and my grandkids teach me many of these things, so again thank you.

  16. Bill in Denver says:

    2/3 cup almond flour? I had to use more like 2 2/3 cups and recipe was still runny. 400 degrees is too much as they burnt on the bottom. Will try another recipe next time.

  17. Lizzy says:

    Really Yummy! I followed the directions with the exception of I baked them at 350 for 15-18 minutes and I balled them up after I scooped them out on the baking sheet. They turned out perfect. A lot like a regular flour biscuit and much more aesthetically pleasing then the pictures shown.

  18. Any idea how these biscuits would freeze?

  19. These are great! First coconut biscuit recipe that I have liked!

  20. Philippa says:

    I made a savoury version – delete the honey and add 1 tspn onion powder, 1/2 tsp garlic powder, 1 tspn Tuscan seasoning – delicious

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