• Micah

Vegan Chestnut Biscuits

Stuck at home and looking for a new project in the kitchen? These coconutty Vegan Chestnut Biscuits are here to help! Biscuits are a favorite of mine, I don't make them as often as I would like, but every time I bite into one, I kick myself for not making these more often. This vegan biscuit recipe is a great way to use up some pantry staples - no butter needed!

Made entirely out of pantry items, this recipe is perfect for lazy Sundays or when faced with unprecedented times like we are now with COVID-19 social distancing and isolation. Times are uncertain, and quite frankly, scary. My anxiety is up during this period of unknown, and whenever I feel stressed, I find peace in baking. Sometimes it is baking pies, cookies, or cakes, but now it's looking for fridge-free bakes that I can freeze and enjoy.

I love using Chestnut Flour - it's subtly sweet and nutty, giving these a special toasted flavor. Using coconut oil and coconut butter make these vegan, but if you don't have coconut butter, try using butter or plant-based butter in place of it.

Serve these subtly sweet biscuits as the base for your new fave strawberry shortcake! Chestnut flour gives these bakes a nutty flavour, while coconut oil and butter make them pair perfectly with your favourite, seasonal fruit, or top with stewed frozen fruit!


Vegan Chestnut Biscuits

Total time: 1 hour

Makes: 6 biscuits


  • ¼ cup coconut milk (60 mL)

  • 1 teaspoon apple cider vinegar

  • 1 cup all purpose flour (120g)

  • ½ cup chestnut flour (45g)

  • 2 ½ tablespoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 2 ½ tablespoons cold coconut oil

  • 2 tbsp coconut butter (20g)


  1. Preheat oven to 220F (425C). Line a baking tray with paper.

  2. Combine coconut milk and vinegar. Set aside.

  3. In a medium bowl, whisk together flours, baking powder, baking soda, and salt.

  4. Combine coconut oil and coconut butter into the flour making a coarse meal. Slowly add in coconut milk, mixing until just combined.

  5. On a lightly floured surface, pat the dough into a 1 inch thick rectangle. Fold into thirds into a smaller, thicker rectangle, flattening gently into a 1 inch rectangle. Transfer to the fridge, letting cool for 30 minutes.

  6. Cut into 6 even squares.

  7. Bake for 10-12 minutes or until golden.

#baking #coconut

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