Gluten-Free Crispy Coconut Biscuits
Indulge in the delightful crunch of Gluten-Free Crispy Coconut Biscuits, a perfect treat for anyone craving a naturally sweet, tropical-inspired snack. Made with the wholesome goodness of coconut flour and desiccated coconut, these biscuits are subtly sweetened with honey and infused with a hint of vanilla for a rich, aromatic flavor. Quick and easy to prepare in just under 30 minutes, this recipe is perfect for gluten-free lifestyles without compromising on texture or taste. Each bite delivers a satisfying crispness with a melt-in-your-mouth buttery finish—ideal for pairing with your favorite tea or coffee. Whether enjoyed as a midday snack or as a treat at your next gathering, these biscuits are sure to impress. Store them in an airtight container to maintain their signature crunch for days to come! Perfect keywords: gluten-free biscuits, crispy coconut cookies, easy gluten-free snack recipes, coconut flour desserts.
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 1 cup Desiccated coconut
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the coconut flour, desiccated coconut, baking powder, and salt. Stir well to ensure the baking powder is evenly distributed.
In a separate large mixing bowl, cream the unsalted butter using a hand mixer until light and fluffy.
Add honey and vanilla extract to the butter and mix until well combined.
Add the large egg to the mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together.
If the dough feels too dry, add the coconut oil and mix until the dough is manageable and does not crumble.
Using a small cookie scoop or tablespoon, portion out the dough onto the prepared baking sheet, leaving about 2 inches between each biscuit to allow for spreading.
Press each portion lightly with a fork to flatten, creating a crosshatch pattern.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
Remove from the oven and allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the biscuits in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 126.9 g | 635% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1925 mg | 84% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 68.2 g | 244% | |
| Total Sugars | 117.5 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 101 mg | 8% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1574 mg | 33% | |
*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.
