Home Gluten Free Recipes Baking Coconut Biscuits 3 Ways

Coconut Biscuits 3 Ways

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There is nothing more satisfying than making a batch of biscuits that convert to 3 different flavour combo’s all within about 30 minutes. These Coconut Biscuits 3 Ways are the easiest and quickest recipe to whip up when you need a batch of biscuits in a jiffy. Just recently I had a few girlfriends around for a hand and nail therapy session and of course where there are girls, there has to be tea and biscuits! I’ve been really inspired by Lauren over at Empowered Sustenance who has some wonderful coconut flour recipes. She is a strong advocate of coconut flour making it her No 1. gluten free flour preference. You can read her article here.

So in a flurry to find a new and interesting recipe I tried out her Ginger and Fennel Coconut Flour Cookies. To my delight – they were a delight – although for 1 thing – there was just a bit too much coconut flour. The swallow factor was too course and they seemed to irritate my throat. It could just be me as I have some salicylate intolerances that I’m always testing the waters with and believe it or not, one of them is coconut! My guests enjoyed them and they passed the “daughter” test – which made me very happy.

Anyway to cut a long story short I got to thinking that maybe I could change up the recipe. And so I did! And I was delighted again – not only did the recipe like my throat – but this recipe was transformed into something from my mother’s kitchen. I might even be bold enough to say that I could fool any wheat loving sugar fiend with these biscuits – well at least the male members of my family. I tried three variations the 1st one is with linseed meal and the 2nd is with tapioca flour. The 3rd is with some added cocoa. This may in fact be the breakthrough I’ve been looking for in gluten free baking, or not. Whatever it is I hope you when next you need a yummy GF biscuit recipe, you’ll give them a go.

Ginger, Fennel and Coconut Biscuits

Almost a ginger snap - this biscuit has subtle sweetness and loads of flavour.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Biscuit
Servings: 12
Author: Kerry Wennersten

Ingredients

  • 3 Tbs Coconut Flour
  • 3 Tbs Tapioca Flour
  • 57 grams melted butter or coconut oil butter is recommended - but if you use coconut oil you will need to put the dough in the fridge for a bit to solidify
  • 1/2 - 1 teaspoon freshly grated ginger
  • 1/4 tsp fennel seeds
  • 2 Tbs maple syrup

Instructions

  • Preheat oven to 180 ° C or 360 ° F.
  • Grease and line a biscuit tray with baking paper.
  • Place all ingredients into a bowl and mix until smooth.
  • Let the mixture sit for a few minutes to thicken.
  • If using coconut oil you may need to refrigerate for a few minutes.
  • Roll the dough into small balls and then flatten on tray with hand till they measure about 1/8 inch.
  • Cook biscuits for approximately 10 minutes.
  • Let biscuits cool on tray before removing to a cooling rack.

 

Coconut and Linseed Biscuits

A light and buttery biscuit that will suit many flavour combinations
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Biscuit
Servings: 12
Author: Kerry Wennersten

Ingredients

  • 3 tbls Coconut Flour
  • 3 tbls Linseed Meal you could use LSA if you don't have a problem with almonds
  • 57 grams of melted butter or coconut oil eq to 4 tbls
  • Flavours of choice - vanilla cinnamon, nutmeg, ginger (about 1 tsp)
  • 2 tbls maple syrup

Instructions

  • Preheat oven to 180 ° C or 360 ° F.
  • Grease and line a baking tray with parchment paper.
  • Place all ingredients into a bowl and mix until smooth.
  • Let the mix sit for about 3 minutes for batter to thicken.
  • If using coconut oil you may need to refrigerate for a few minutes.
  • Roll balls of dough and then flatten on tray with hand till they measure about 1/8 inch.
  • Cook for 10 minutes.
  • Let biscuits cool on tray for about 10 minutes and then transfer to cooling rack.

 

 

Chocolate Shortbread Biscuits

These chocolate biscuits are short and buttery. They could also be iced or filled with a creamy filling between two biscuits Yum!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Biscuits
Servings: 12
Author: Kerry Wennersten

Ingredients

  • 3 1/2 tbsCoconut Flour
  • 2 tbs Tapioca Flour
  • 1/2 tbs Cocoa/Raw Cacao powder
  • 57 grams Melted butter or Coconut oil you will need to refrigerate the dough for coconut oil to solidify
  • 1/2 tsp vanilla extract
  • 2 Tbs maple syrup

Instructions

  • Preheat oven to 180 ° C or 360 ° F.
  • Grease and line a baking tray with baking paper.
  • Place all the ingredients into a bowl and mix until smooth.
  • Let mix sit for a few minutes until it thickens.
  • If using coconut oil you may need to refrigerate dough until it solidifies.
  • Roll dough into balls and flatten out to 1/8 inch on the tray.
  • Cook for 10 mins.
  • Let biscuits cool on trays for about 10mins and then transfer to a cooling rack.

Looking for Coconut Flour to buy – I recommend Banaban Coconut Flour
BANABAN ORGANIC Coconut Flour 500g - Buy Now

 

or check out the store for other brands

How about you? Do you use coconut flour to cook with? Is this a recipe you will try sometime? Leave a comment or ask me a question or share some social love.

Kerry Wennerstenhttps://coconutoilpost.com
Homeschooling Mum of 2 and passionate about all things relating to Healthy Living. I have lived with gut disorders since a very young age and applied many remedies and therapies in order to seek recovery and good health. Along the way I discovered Coconut Oil, fermented foods and good fats and totally amazed at how these foods have transformed my health.

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