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: