Makes: 8 biscuits


  • ½ c coconut oil
  • 1 vegan egg (1 ½ tbsp flax meal + 2 ½ tbsp water)
  • 1 ¼ c brown rice flour
  • ¾ c arrowroot starch
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1 tsp guar gum
  • 1 c unsweetened coconut yogurt
  • 1 tsp maple syrup
  • 2 tbsp avocado oil


  1. Spread coconut oil thin and flat on a sheet pan with parchment paper or waxed paper down, and freeze for 15 minutes. Place parchment paper on another cookie sheet, and grease with non-stick spray. Whisk brown rice flour, arrowroot starch, baking powder, salt and guar gum in a bowl together.
  2. Make vegan egg in a small bowl, and set aside.
  3. Preheat oven to 400. Take plate with coconut oil out of the freezer. Cut or break with your hands the solid flat oil into pea-kidney bean sized pieces. Add to dry ingredients bowl and mix with pastry blender, fork or fingers. *You want to keep the coconut oil hard and pea sized in the dough.
  4. In a separate bowl, whisk yogurt, maple syrup, avocado oil, lemon, and the vegan egg. Pour into dry ingredients and mix with a wooden spoon about 40 strokes. You want the ingredients to just incorporate and be slightly lumpy.
  5. Grease a 2 oz scoop, or ¼ dry measuring cup. Scoop flat ??? of dough onto the parchment paper, evenly spread out. Bake for 16-20 minutes, until the bottoms are golden brown. *Use a spatula to check the bottoms more easily.
  6. Remove from oven and let stand for 5-10 minutes before serving.

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