Dairy-Free Crispy Coconut Biscuits
Satisfy your sweet tooth with these Dairy-Free Crispy Coconut Biscuits, a delightful treat perfect for coconut lovers seeking a lighter alternative. Made with shredded unsweetened coconut, creamy coconut oil, and a touch of vanilla, these biscuits are irresistibly crispy around the edges and subtly chewy in the center. They're not only dairy-free but also easily adaptable as a vegan option by swapping the egg for a flax egg. With just 15 minutes of prep time, these biscuits come together effortlessly, making them an ideal bake for snacks, desserts, or sharing with friends. Whether paired with afternoon tea or enjoyed on their own, these golden coconut cookies offer a burst of tropical flavor in every bite. Perfect for those seeking dairy-free baking recipes that don’t compromise on texture or taste!
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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, mix together the all-purpose flour, shredded coconut, baking powder, baking soda, and salt. Set aside.
Step 3
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.
Step 4
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.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Step 6
Fold in the unsweetened almond milk and mix just until the dough holds together. Be careful not to overwork the dough.
Step 7
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.
Step 8
Gently flatten each dough ball with the back of a spoon or your fingers to form biscuit shapes.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and crisp.
Step 10
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
| Serving size | (579.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2715.9 |
| Total Fat 172.0g | 0% |
| Saturated Fat 142.4g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 186mg | 0% |
| Sodium 2402.6mg | 0% |
| Total Carbohydrate 269.3g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 112.6g | |
| Protein 30.3g | 0% |
| Vitamin D 52.0IU | 0% |
| Calcium 215.5mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 657.6mg | 0% |
Source of Calories