Vegan Coconut Oil Biscuits

I’m always trying to find ways to incorporate coconut oil into our meals and these Vegan Coconut Oil biscuits make it a breeze.  They are so light and velvety and almost melt in your mouth!  This is the best homemade vegan biscuit recipe I think I have ever made by far.

I adapted this recipe from the Whole Foods website and changed regular salt to pink himalayan salt and the regular sugar to vegan sugar.  In the past, I’ve used coconut milk in a carton instead of the canned light coconut milk the original recipe called for.  But since I’ve broken ties with my coconut milk in a carton because of questionable ingredients, I’ve been using homemade almond milk and they taste fine.

Tip:  Just don’t make the mistake like I did one time and use baking SODA instead of baking POWDER.   Not good.   Also, make sure the baking powder you use doesn’t have GMO-corn ingredients in it and that it is aluminum-free.

These biscuits were really quick to make and I had all the ingredients on hand, so this would be something good to fix for breakfast to serve along with some fruit or fresh vegetable juice and top with organic jelly.

5 Fast Facts About Coconut Oil:

  • super high in lauric acid
  • rich in antioxidants
  • contains natural microbial and antibacterial agents
  • improves metabolism and prevents fatigue
  • improves cholesterol levels

5 Fast Facts About Almonds (Milk):

  • regulates cholesterol
  • regulates blood pressure
  • energy booster
  • loaded with protein, calcium and fiber
  • high in antioxidants
  • reduces risk of heart disease

5 Fast Facts About Pink Himalayan Salt:

    • contains 84 minerals
    • unrefined, unprocessed, raw
    • promotes stable pH balance in cells
    • controls water levels in the body
    • aids digestion and facilitates better nutrient absorption


Where to Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door:

Vegan Coconut Oil Biscuits (Vegan, Dairy-Free) The Healthy Family and Home


  • 2 cups organic all-purpose flour (unbleached)
  • 3/4 cups homemade almond milk
  • 1/2 cup organic coconut oil (solid, not melted)
  • 1 tablespoon baking powder (non-aluminum and non-gmo)
  • 1 teaspoon unrefined granular sweetener
  • 1/2 teaspoon Himalayan pink salt


Step 1 Preheat oven to 400 degrees.

In a medium bowl, mix together flour, baking powder, sugar and salt.

Stir in coconut oil until mixture resembles coarse crumbs.

Stir in coconut milk until a dough forms.

Drop by the spoonful onto a baking pan.

Bake for approximately 15-17 minutes.



This recipe will make approximately (6) biscuits.

Recipe source:



Creative Commons License
The recipe adaptation and photographs for "Vegan Coconut Oil Biscuits" by The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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    • Karielyn says

      Hi Connie! I’m so glad to hear that!

      Thanks for taking the time to come back and leave feedback on how they turned out, I appreciate it ;)

    • Karielyn says

      Hi Kirsten! I’m so glad you liked them! Adding the Daiya cheese is an awesome idea and I think I will add that next time I make them…good call!

      Thanks for taking the time to leave feedback…I really appreciate it :)

  1. Jess says

    I love these biscuits as written, but I just used the recipe as a topping for pot pie and it was fantastic! I spread the entire batch of dough on top of my filling and baked at 400 for about 25 minutes. It was so fluffy and comforting, I’ll be doing this all winter.

    • Karielyn says

      Hi Jess! Oh yum! I would have never thought to use it as a topping for a pot pie but that is a great idea!

      And yes, I bet that would be a perfect meal on a cold evening.

      Thanks a lot for sharing that great tip and for trying out the recipe ;)

  2. Nadia says

    I just came across your website and absolutely love it! Thank you so much for sharing these amazing recipes with your viewers. Do you think it would be possible to sub the flour with almond or coconut flour to make it grain-free? These look and sound delicious :)

    • Karielyn says

      Hi there Nadia! Thanks for your kind comments, I really appreciate it!

      This is an older recipe and I was actually still eating regular white flour (yuck!) when I made it. I’ve since started eating a gluten-free diet (no white flour) so I can’t eat these anymore but still make them from time to time for my family.

      I did make them one time with the Bob’s All-Purpose Gluten-Free flour and they were…ok, but that flour has a strong garbanzo bean flavor which I don’t care for so I didn’t really fall in love with them.

      I haven’t experimented with almond or coconut flour – yet! It is on my “to-make” list because I really miss my biscuits.

      Feel free to experiment with the gluten-free flours and see how they do, or just check back because I will definitely be trying to make a gluten-free version soon ;)

  3. Camella says

    I just tried this recipe with half coconut flour and half rice flour and it did not work at all. Way too crumbly–they just felt apart. Going to try almond flour next. Love your website–especially providing the nutritional benefits of the ingredients.

    • Karielyn says

      Hi there Camella! I’ve been wanting to make these biscuits gluten-free for a while now and have them on my “to-make’ list.

      I haven’t started experimenting with what will work yet but am glad to hear you gave it a try.

      I would ~so~ love to be able to eat a good gluten-free biscuit!

      Thanks so much for your feedback…I really appreciate it ;)

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