Grain Free Pumpkin Biscuits


Grain Free Pumpkin Biscuits
Print Recipe
TOTAL TIME :18mins15mins
  • 3 eggs organic, free-range
  • 1/4 cup butter or coconut oil melted
  • 1/4 teaspoon sea salt
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1/3 cup unsweetened coconut flakes
  • 1/2 cup organic pumpkin puree
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut flour
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a high-speed blender combine eggs, maple syrup, butter or coconut oil, pumpkin puree, cinnamon, and sea salt in a large bowl.
  3. In a large bowl, combine coconut flour, baking soda, and the optional unsweetened shredded coconut.
  4. Add wet ingredients to dry and stir thoroughly to incorporate.
  5. Spoon 1/4 cup blobs of dough onto parchment-lined baking sheet and flatten into 1 inch thick rounds. Wet fingers with water and smooth edges (optional).
  6. Baking for 18 minutes or until biscuits are springy to touch and slightly golden around the edges. Cool 10 minutes before scraping off of parchment.
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