Dairy-Free Crispy Coconut Biscuits
Discover the delight of Dairy-Free Crispy Coconut Biscuits, a tropical-inspired treat that’s perfect for those seeking a dairy-free or vegan-friendly option! These biscuits combine the rich nuttiness of shredded coconut with the caramel-like sweetness of brown sugar, all brought together by creamy coconut oil for an irresistibly light yet crispy texture. A hint of vanilla adds warmth, while a touch of almond milk ensures the dough stays perfectly tender. With the option to use a flax egg, this recipe easily caters to plant-based diets. Ready in under 30 minutes, these golden biscuits make a wonderful snack or accompaniment to your favorite dairy-free tea or coffee. Indulge guilt-free with this crunchy, coconut-infused treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Shredded unsweetened coconut
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Coconut oil
- 0.75 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 unit Egg (or flax egg for vegan option)
- 2 tablespoons Unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together the all-purpose flour, shredded coconut, baking powder, baking soda, and salt. Set aside.
In a larger mixing bowl, beat the coconut oil and brown sugar until creamy and well combined. If the coconut oil is solid, ensure it is softened first.
Add the vanilla extract and the egg to the coconut oil mixture and mix until smooth. If using a flax egg, prepare it by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for a few minutes to thicken before adding to the mixture.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the unsweetened almond milk and mix just until the dough holds together. Be careful not to overwork the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each biscuit as they will spread slightly while baking.
Gently flatten each dough ball with the back of a spoon or your fingers to form biscuit shapes.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and crisp.
Remove from the oven and allow the biscuits to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 142.4 g | 712% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 269.3 g | 98% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 112.6 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 216 mg | 17% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
