34+ Healthy & Tasty Gluten-Free Cake Biscuits Recipes You’ll Love

Baking gluten-free doesn’t mean you have to sacrifice flavor or texture.

In fact, gluten-free cakes and biscuits can be just as delicious, fluffy, and satisfying as their traditional counterparts.

Whether you are living gluten-free by choice, have dietary restrictions, or just want to explore new and exciting baking recipes, these 34+ gluten-free cake biscuit recipes are sure to please your palate.

From decadent chocolatey delights to light and zesty citrus-infused treats, you’ll find the perfect recipe for every occasion.

These biscuits and cakes are incredibly versatile, offering endless flavor combinations and making them ideal for breakfasts, snacks, or desserts.

In this post, we’ve gathered a wide variety of gluten-free cake biscuit recipes that are easy to make and bursting with flavor.

Whether you prefer a healthy twist with fruit and nuts or crave something more indulgent with rich chocolate or warm spices, these recipes are simple and full of the deliciousness that gluten-free baking can bring.

So grab your ingredients and your apron — it’s time to get baking!

34+ Healthy & Tasty Gluten-Free Cake Biscuits Recipes You’ll Love

These 34+ gluten-free cake biscuit recipes offer a broad spectrum of flavors, textures, and ingredients that will keep your taste buds excited.

From comforting classics to unique, innovative combinations, each recipe is a testament to the fact that gluten-free baking can be both delicious and enjoyable.

Whether you’re looking to impress guests at a gathering, prepare a wholesome treat for your family, or simply indulge in a gluten-free dessert, you now have a plethora of recipes to choose from.

Don’t be afraid to experiment with these recipes — feel free to add your own twist by incorporating different fruits, spices, or toppings.

The beauty of these gluten-free cake biscuits is that they are just as versatile as they are flavorful.

With just a few ingredients and simple instructions, you’ll be on your way to baking gluten-free masterpieces in no time. Enjoy the process and, most importantly, enjoy the delightful treats you create!

Almond Flour Chocolate Chip Biscuits

This gluten-free chocolate chip biscuit recipe uses almond flour, making them a great option for those avoiding gluten.

With the richness of chocolate chips and the nutty flavor from the almond flour, these biscuits provide a delicious, chewy texture.

They’re perfect for a snack or to pair with your morning coffee or tea.

These biscuits are easy to make, packed with protein, and will surely satisfy any sweet cravings.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 egg
• 1/2 cup gluten-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking soda, and salt.
3. In a separate bowl, whisk together the honey, coconut oil, vanilla extract, and egg.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Fold in the chocolate chips.
6. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Gently press down each biscuit to flatten it slightly.
8. Bake for 10-12 minutes or until the edges are golden brown.
9. Allow the biscuits to cool for a few minutes before transferring them to a wire rack to cool completely.

These almond flour chocolate chip biscuits are naturally gluten-free and packed with flavor.

The almond flour gives them a soft, chewy texture while the chocolate chips offer bursts of sweetness in every bite.

Whether you’re baking for a special occasion or simply looking for a tasty treat, these biscuits will be a hit.

They can be stored in an airtight container for up to a week, ensuring you always have a quick snack ready to go.

Coconut Flour Lemon Biscuits

These coconut flour lemon biscuits are light, refreshing, and a delightful treat.

The combination of coconut flour and fresh lemon zest creates a perfectly balanced biscuit with a soft, fluffy texture.

A little bit of sweetness and tang from the lemon makes them ideal for anyone craving something fresh and flavorful.

They are also naturally gluten-free and a great choice for those who prefer a lower-carb option.

Ingredients:

• 1 cup coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the coconut flour, baking powder, and salt.
3. In another bowl, whisk the eggs, honey, coconut oil, lemon zest, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until smooth. The batter will be thick due to the coconut flour.
5. Spoon tablespoon-sized portions of dough onto the prepared baking sheet, shaping them into biscuits.
6. Bake for 12-15 minutes or until golden brown on the edges.
7. Let the biscuits cool for a few minutes before transferring them to a wire rack.

The coconut flour lemon biscuits are soft, with a tender crumb and a zesty lemon flavor that shines through in each bite.

The coconut oil helps to create a rich texture, while the honey or maple syrup adds just the right amount of sweetness.

These biscuits are perfect for a breakfast treat or an afternoon snack, and they pair wonderfully with a hot cup of tea.

Since coconut flour absorbs a lot of moisture, these biscuits stay fresh longer and are ideal for meal prepping.

Oatmeal Raisin Gluten-Free Biscuits

These oatmeal raisin gluten-free biscuits combine the wholesome goodness of oats with the sweet chewiness of raisins.

The oats bring a bit of texture, while the raisins add a touch of natural sweetness, making these biscuits irresistible.

They’re gluten-free, dairy-free, and packed with nutrients, making them an excellent choice for a satisfying snack.

These biscuits are soft on the inside with a slightly crispy edge, offering the perfect balance of flavors.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 egg
• 1/2 cup raisins
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, gluten-free flour, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the coconut oil, maple syrup, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the raisins.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten them slightly with a spoon.
7. Bake for 10-12 minutes or until golden brown.
8. Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These oatmeal raisin biscuits are the perfect balance of chewy, sweet, and wholesome.

The combination of oats and raisins creates a delicious texture, while the cinnamon adds a warm, comforting flavor.

These biscuits are ideal for a snack or even a quick breakfast option.

They’re full of fiber and protein, making them filling and satisfying.

They can be stored in an airtight container for several days, ensuring that you can enjoy them throughout the week.

Banana Nut Gluten-Free Biscuits

These banana nut gluten-free biscuits are a delightful combination of ripe bananas and crunchy nuts, making them a great choice for a healthy snack.

The natural sweetness of the bananas makes these biscuits moist and soft, while the nuts add a satisfying crunch.

With the added benefits of gluten-free ingredients, they offer a wholesome, nutrient-packed treat that’s perfect for any time of day.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free oat flour
• 1/4 cup chopped walnuts or pecans
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 egg
• 1 tablespoon coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed bananas, honey, vanilla extract, and melted coconut oil.
3. In a separate bowl, whisk together the gluten-free oat flour, baking soda, salt, and cinnamon.
4. Add the dry ingredients to the wet ingredients and mix well. Stir in the chopped nuts.
5. Add the egg and combine until the dough is smooth.
6. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes or until the biscuits are golden and a toothpick inserted comes out clean.
8. Allow the biscuits to cool for a few minutes before transferring them to a wire rack.

These banana nut biscuits are moist, flavorful, and offer a perfect balance of sweetness from the bananas and crunch from the nuts.

They’re an excellent source of healthy fats, fiber, and protein, making them a great choice for breakfast or an on-the-go snack.

The natural sugars from the bananas also reduce the need for added sweeteners, making them a healthier alternative to other baked goods.

Store them in an airtight container for a few days for easy snacking.

5. Sweet Potato and Cinnamon Biscuits

These sweet potato and cinnamon biscuits bring together the earthy flavors of sweet potato and the warmth of cinnamon in a gluten-free, comforting treat.

The sweet potato not only adds a naturally sweet flavor but also helps create a soft, tender biscuit.

Perfect for cooler days, these biscuits make a delicious side dish or breakfast option and can even be enjoyed as a snack.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1 1/2 cups gluten-free all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1 egg
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed sweet potato, coconut oil, maple syrup, and vanilla extract.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet ingredients and mix until well combined.
5. Fold in the egg and continue to mix until a smooth dough forms.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, gently pressing them into rounds.
7. Bake for 12-15 minutes or until the edges are lightly golden.
8. Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack.

These sweet potato and cinnamon biscuits are soft, moist, and have just the right amount of sweetness.

The combination of sweet potato and cinnamon creates a warm, comforting flavor that’s perfect for breakfast or an afternoon snack.

They also provide a healthy dose of vitamins and fiber, thanks to the sweet potato.

These biscuits store well and can be enjoyed throughout the week.

6. Chia Seed and Flaxseed Biscuits

These chia seed and flaxseed biscuits are packed with fiber, omega-3 fatty acids, and protein, making them an excellent gluten-free snack that also supports a healthy diet.

The chia and flaxseeds not only offer a great nutritional boost but also provide a subtle crunch and nuttiness that pairs perfectly with the biscuit’s light texture.

They’re great for breakfast or as a snack, and they can be easily customized to your taste.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons ground flaxseed
• 2 tablespoons chia seeds
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, ground flaxseed, chia seeds, baking powder, baking soda, and salt.
3. In another bowl, combine the coconut oil, maple syrup, egg, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until the dough comes together.
5. Scoop spoonfuls of dough onto the prepared baking sheet, pressing them slightly into rounds.
6. Bake for 10-12 minutes or until the biscuits are golden and firm to the touch.
7. Allow the biscuits to cool for a few minutes before transferring them to a wire rack to cool completely.

These chia seed and flaxseed biscuits are both nutritious and delicious.

The chia and flaxseeds are packed with heart-healthy omega-3s and fiber, which make them a great addition to your diet.

They have a slightly nutty taste and chewy texture, with the perfect balance of sweetness and flavor.

These biscuits are ideal for those on the go and can be stored in an airtight container for a few days.

Enjoy them as a snack or with your favorite spread for an added touch.

Carrot Cake Gluten-Free Biscuits

These carrot cake gluten-free biscuits combine the classic flavors of carrot cake into a biscuit form.

With sweet, grated carrots, a hint of cinnamon, and the added crunch of walnuts, these biscuits are both flavorful and packed with nutrients.

They’re perfect for breakfast, an afternoon snack, or even as a side dish at brunch.

This recipe offers all the goodness of carrot cake, but in a convenient biscuit form that’s gluten-free and satisfying.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup finely grated carrot
• 1/4 cup chopped walnuts
• 1/4 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup or honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, cinnamon, baking soda, baking powder, and salt.
3. In another bowl, whisk together the grated carrot, melted coconut oil, maple syrup, egg, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and mix well until the dough is fully incorporated.
5. Gently fold in the chopped walnuts.
6. Drop spoonfuls of dough onto the prepared baking sheet, gently pressing them into rounds.
7. Bake for 12-15 minutes or until golden brown on the edges.
8. Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These carrot cake biscuits are moist, flavorful, and packed with all the wonderful spices and textures of carrot cake.

The walnuts add a nice crunch, while the grated carrots ensure each bite is tender and sweet.

These biscuits are a great way to enjoy a healthier version of carrot cake, and they’re perfect for anyone who wants a gluten-free, nutritious treat. They store well and can be enjoyed for several days.

Zucchini and Herb Gluten-Free Biscuits

These zucchini and herb gluten-free biscuits are savory and light, making them an excellent option for a quick snack or a side dish with dinner.

The zucchini adds moisture and a mild flavor, while fresh herbs like rosemary and thyme bring an aromatic and savory touch.

These biscuits are soft, fluffy, and a great way to incorporate more vegetables into your diet without sacrificing taste.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup grated zucchini, excess moisture squeezed out
• 1/4 cup grated Parmesan cheese (optional for dairy-free)
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 cup olive oil
• 1 egg
• 1/4 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, rosemary, thyme, garlic powder, and salt.
3. In another bowl, combine the grated zucchini, egg, olive oil, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Fold in the grated Parmesan cheese (if using).
6. Drop spoonfuls of dough onto the prepared baking sheet and gently press them into rounds.
7. Bake for 12-15 minutes or until the biscuits are golden brown and firm to the touch.
8. Allow the biscuits to cool for a few minutes before transferring them to a wire rack to cool completely.

These zucchini and herb biscuits are a savory alternative to traditional biscuits, offering a fresh and light flavor that’s perfect for any meal.

The zucchini keeps the biscuits moist, while the herbs and Parmesan cheese add depth and aroma.

They are naturally gluten-free and packed with flavor, making them a great option for lunch, dinner, or a healthy snack. They also freeze well, so you can enjoy them anytime you want.

9. Raspberry Coconut Gluten-Free Biscuits

These raspberry coconut gluten-free biscuits are a sweet and fruity treat that combines the tropical flavors of coconut and the tangy taste of fresh raspberries.

The coconut adds a delicious texture and a hint of sweetness, while the raspberries burst with freshness in every bite.

These biscuits are perfect for dessert or a sweet breakfast option, and they’re naturally gluten-free, dairy-free, and easy to make.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup fresh raspberries (or frozen, thawed and drained)
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free flour, shredded coconut, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the coconut oil, maple syrup, egg, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until the dough is well combined.
5. Gently fold in the raspberries, being careful not to crush them.
6. Drop spoonfuls of dough onto the prepared baking sheet, shaping them into rounds.
7. Bake for 12-15 minutes or until golden brown on the edges and firm to the touch.
8. Let the biscuits cool for a few minutes before transferring them to a wire rack to cool completely.

These raspberry coconut biscuits are soft, fragrant, and full of flavor.

The combination of coconut and raspberries offers a unique twist on traditional biscuits, making them a perfect dessert or breakfast item.

They’re naturally gluten-free and can be enjoyed by everyone.

The biscuits can be stored in an airtight container for a few days or frozen for later use.

Pistachio and Rosewater Gluten-Free Biscuits

These pistachio and rosewater gluten-free biscuits are a unique, aromatic treat, perfect for those who enjoy a floral, nutty flavor combination.

The rich taste of pistachios blends beautifully with the subtle hint of rosewater, giving these biscuits an elegant touch.

These biscuits are tender on the inside with a slightly crisp exterior, and they’re perfect for afternoon tea or as a light dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup ground pistachios
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 tablespoon rosewater
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1/4 cup crushed pistachios (for topping, optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, ground pistachios, baking powder, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup, egg, rosewater, and almond milk.
4. Add the wet ingredients to the dry ingredients and mix until a smooth dough forms.
5. Scoop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
6. Optionally, sprinkle crushed pistachios on top of each biscuit before baking.
7. Bake for 10-12 minutes or until the biscuits are lightly golden and firm to the touch.
8. Allow the biscuits to cool for a few minutes before transferring them to a wire rack to cool completely.

These pistachio and rosewater biscuits are a beautiful blend of sweet and nutty flavors, with the rosewater adding an exotic, floral note.

The pistachios provide a satisfying crunch while also infusing the dough with a creamy, rich texture.

These biscuits are perfect for special occasions or as a unique dessert.

They store well for a few days in an airtight container, and their delicate flavor profile makes them an elegant choice for a light snack.

Maple Cinnamon Pecan Gluten-Free Biscuits

These maple cinnamon pecan gluten-free biscuits are a comforting treat with a perfect balance of warm spices, sweetness, and crunch.

The combination of maple syrup, cinnamon, and pecans creates a delightful, fall-inspired flavor that’s perfect for any season.

These biscuits are soft and tender inside with a hint of nuttiness from the pecans, making them ideal for breakfast or as a snack with a cup of tea.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup ground pecans (or finely chopped pecans)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, ground pecans, cinnamon, baking soda, baking powder, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup, egg, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Scoop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
6. Bake for 12-15 minutes or until the biscuits are golden brown and firm on the edges.
7. Allow the biscuits to cool for a few minutes before transferring them to a wire rack to cool completely.

These maple cinnamon pecan biscuits are a deliciously warm and comforting treat, perfect for those who love the combination of sweet maple syrup, cinnamon, and crunchy pecans.

The dough is naturally soft, and the pecans add a wonderful texture that contrasts perfectly with the biscuit’s soft interior.

These biscuits are excellent for breakfast, dessert, or as a mid-afternoon snack.

They store well and can be enjoyed over the course of a few days, keeping their flavor and texture intact.

Blueberry Lemon Coconut Gluten-Free Biscuits

These blueberry lemon coconut gluten-free biscuits are a fresh and tangy treat, with the brightness of lemon, the sweetness of blueberries, and the tropical flavor of coconut.

These biscuits are naturally sweetened with a touch of maple syrup and are perfect for a summer brunch or as a refreshing snack any time of day.

The coconut adds texture and flavor, while the blueberries burst with juiciness in every bite.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup fresh blueberries (or frozen, thawed and drained)
• Zest of 1 lemon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, shredded coconut, lemon zest, baking powder, baking soda, and salt.
3. In another bowl, whisk together the coconut oil, maple syrup, egg, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Gently fold in the blueberries, being careful not to crush them.
6. Scoop spoonfuls of dough onto the prepared baking sheet and press them lightly into rounds.
7. Bake for 12-15 minutes or until golden brown on the edges and firm to the touch.
8. Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These blueberry lemon coconut biscuits are a delightful, light treat with a burst of fresh fruit and a subtle coconut flavor.

The lemon zest adds a tangy contrast to the sweetness of the blueberries, while the shredded coconut brings a tropical touch to every bite.

These biscuits are perfect for breakfast or a light snack and will brighten up any occasion with their fresh, summery flavors.

They store well for a few days in an airtight container.

Apple Cinnamon Almond Flour Biscuits

These apple cinnamon almond flour biscuits are a wholesome, gluten-free option that blends the sweetness of apples with the warmth of cinnamon.

The almond flour gives the biscuits a rich, nutty flavor and tender texture, while the diced apples add a fresh, juicy bite.

Perfect for breakfast or a cozy snack, these biscuits are a delightful way to enjoy the classic flavors of fall all year round.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup diced apple (peeled and cored)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, cinnamon, baking soda, and salt.
3. In another bowl, combine the melted coconut oil, honey (or maple syrup), egg, and vanilla extract. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the diced apples.
6. Scoop spoonfuls of dough onto the prepared baking sheet and lightly flatten them.
7. Bake for 12-15 minutes or until the biscuits are golden brown and firm to the touch.
8. Let the biscuits cool for a few minutes before transferring them to a wire rack to cool completely.

These apple cinnamon almond flour biscuits are a fragrant, wholesome treat that combines the earthy richness of almond flour with the natural sweetness of apples and the warm flavor of cinnamon.

They’re moist, flavorful, and packed with fiber, making them an excellent option for a gluten-free breakfast or snack.

The biscuits can be stored in an airtight container for a few days, or frozen for later enjoyment.

Chocolate Hazelnut Gluten-Free Biscuits

These chocolate hazelnut gluten-free biscuits are an indulgent treat that combines rich cocoa with the earthy flavor of hazelnuts.

The biscuits have a soft and slightly crumbly texture, with a deep, satisfying chocolate flavor, complemented by crunchy bits of hazelnuts.

They are perfect for dessert or as an afternoon pick-me-up, especially for chocolate lovers.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup ground hazelnuts (or chopped hazelnuts)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, cocoa powder, ground hazelnuts, baking soda, and salt.
3. In another bowl, combine the melted coconut oil, maple syrup (or honey), egg, vanilla extract, and almond milk. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and mix until the dough comes together.
5. Fold in the chocolate chips, if using.
6. Drop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
7. Bake for 12-15 minutes or until the biscuits are firm on the edges.
8. Allow the biscuits to cool for a few minutes before transferring them to a wire rack to cool completely.

These chocolate hazelnut biscuits are rich, indulgent, and a true treat for chocolate lovers.

The hazelnuts add a lovely crunch and nutty flavor that pairs perfectly with the smooth, chocolatey dough.

Whether you enjoy them as an afternoon snack or a sweet dessert, these biscuits are sure to satisfy your cravings.

They can be stored in an airtight container for up to a week or frozen for longer storage.

Lemon Coconut Chia Gluten-Free Biscuits

These lemon coconut chia gluten-free biscuits are a light and refreshing treat, perfect for those who enjoy citrusy flavors paired with the richness of coconut.

The chia seeds provide a nice crunch and are packed with fiber and omega-3 fatty acids, making these biscuits both delicious and nutritious.

They’re a great option for breakfast or a midday snack, especially when you want something bright and energizing.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons chia seeds
• Zest of 1 lemon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)
• Juice of 1/2 lemon

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, shredded coconut, chia seeds, lemon zest, baking powder, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup (or honey), egg, vanilla extract, lemon juice, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until the dough is well combined.
5. Scoop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
6. Bake for 12-15 minutes or until the biscuits are golden on the edges and firm to the touch.
7. Let the biscuits cool for a few minutes before transferring them to a wire rack to cool completely.

These lemon coconut chia biscuits are bright, fresh, and slightly sweet, with a lovely balance of citrusy zest and tropical coconut flavor.

The chia seeds provide a satisfying crunch and added health benefits, making these biscuits a guilt-free yet indulgent treat.

Perfect for breakfast or as a light snack, they are gluten-free, dairy-free, and packed with nutrition.

Store them in an airtight container for a few days or freeze for longer storage.

Spiced Pumpkin Gluten-Free Biscuits

These spiced pumpkin gluten-free biscuits are a cozy, fall-inspired treat that brings together the earthy flavors of pumpkin with warm spices like cinnamon, nutmeg, and cloves.

The biscuits are soft, slightly sweet, and have a delightful texture.

Whether you’re looking for a comforting snack or a treat to accompany a cup of tea or coffee, these biscuits are sure to warm your heart.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup canned pumpkin puree
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
3. In another bowl, combine the pumpkin puree, melted coconut oil, maple syrup (or honey), egg, vanilla extract, and almond milk. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until the dough comes together.
5. Scoop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
6. Bake for 12-15 minutes or until the biscuits are golden on the edges and firm to the touch.
7. Let the biscuits cool for a few minutes before transferring them to a wire rack to cool completely.

These spiced pumpkin biscuits are the perfect way to enjoy the flavors of fall all year round.

The pumpkin puree gives them a soft, moist texture, while the blend of spices adds warmth and depth to the flavor.

These biscuits are ideal for breakfast, afternoon tea, or as a comforting snack on a cool day.

They store well for several days and can also be frozen for future enjoyment.

Cherry Almond Gluten-Free Biscuits

These cherry almond gluten-free biscuits offer a sweet and nutty combination of flavors.

The juicy cherries add a burst of sweetness, while the ground almonds provide a delicate, nutty flavor and smooth texture.

These biscuits are perfect for any occasion, whether you’re serving them at a brunch or enjoying them as a treat with a hot drink.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup ground almonds
• 1/4 cup dried cherries, chopped (or fresh cherries, pitted and chopped)
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 teaspoon almond extract
• 1/4 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, ground almonds, baking powder, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup (or honey), egg, almond extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Gently fold in the chopped cherries.
6. Scoop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
7. Bake for 12-15 minutes or until the biscuits are golden on the edges and firm to the touch.
8. Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cherry almond biscuits are the perfect balance of sweet and nutty, with juicy cherries contrasting beautifully with the nutty, earthy flavor of ground almonds.

They’re soft, slightly crumbly, and are an excellent choice for breakfast, snacks, or even dessert.

Their vibrant color and flavor make them a delightful addition to any occasion.

They can be stored for a few days in an airtight container or frozen for longer storage.

Coconut Lime Gluten-Free Biscuits

These coconut lime gluten-free biscuits are a refreshing and tropical treat with a zesty lime flavor and a rich coconut base.

The biscuits are soft, tender, and have a subtle sweetness with the perfect hint of citrus.

These biscuits are great for summer brunches or as a light snack to brighten up your day.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened shredded coconut
• Zest of 1 lime
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)
• Juice of 1/2 lime

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, shredded coconut, lime zest, baking powder, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup (or honey), egg, vanilla extract, lime juice, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Scoop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
6. Bake for 12-15 minutes or until the biscuits are golden brown on the edges and firm to the touch.
7. Allow the biscuits to cool for a few minutes before transferring them to a wire rack to cool completely.

These coconut lime biscuits are light, fragrant, and full of tropical flavor.

The combination of coconut and lime gives them a refreshing and slightly tangy flavor, while the coconut oil ensures they’re perfectly soft and moist.

These biscuits are perfect for warm weather or any time you want a taste of the tropics.

They store well in an airtight container for a few days or can be frozen for future enjoyment.

Strawberry Basil Gluten-Free Biscuits

These strawberry basil gluten-free biscuits are a fresh and unique twist on traditional biscuits.

The combination of sweet strawberries and aromatic basil creates a surprising yet delightful flavor that will elevate your biscuit game.

They are perfect for spring or summer, offering a balance of fruity sweetness and herbaceous depth, making them a great snack or breakfast option.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup fresh strawberries, diced
• 1/4 cup fresh basil, finely chopped
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the coconut oil, maple syrup (or honey), egg, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until the dough forms.
5. Gently fold in the diced strawberries and chopped basil.
6. Scoop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
7. Bake for 12-15 minutes or until the biscuits are golden brown and firm to the touch.
8. Let the biscuits cool for a few minutes before transferring them to a wire rack to cool completely.

These strawberry basil biscuits are a beautiful balance of sweet and savory flavors, with the strawberries providing a burst of freshness and the basil adding a delightful herby note.

The biscuits are light, slightly crumbly, and perfect for enjoying with a cup of tea or as a unique breakfast item.

They can be stored for a few days in an airtight container, and their vibrant flavor makes them a great option for a special brunch.

Carrot Ginger Gluten-Free Biscuits

These carrot ginger gluten-free biscuits are a warm, spiced treat that combines the earthiness of carrots with the zesty heat of ginger.

They have a soft, tender texture and are naturally sweetened with a bit of honey.

The perfect option for a healthy snack or a comforting addition to breakfast, these biscuits offer a fresh take on traditional flavors.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup grated carrot (about 1 medium carrot)
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, grated carrot, fresh ginger, cinnamon, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, honey (or maple syrup), egg, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and mix until the dough comes together.
5. Scoop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
6. Bake for 12-15 minutes or until the biscuits are golden brown and firm to the touch.
7. Let the biscuits cool for a few minutes before transferring them to a wire rack to cool completely.

These carrot ginger biscuits are full of warmth and flavor, with the ginger providing a nice spicy kick that complements the natural sweetness of the carrots.

The coconut oil gives them a moist texture, while the honey adds a gentle sweetness.

These biscuits are perfect for breakfast, as a snack, or paired with your favorite hot drink.

They can be stored in an airtight container for several days or frozen for later use.

Orange Almond Gluten-Free Biscuits

These orange almond gluten-free biscuits are a light and zesty treat with a perfect balance of citrus and nutty flavors.

The almond flour gives them a rich, soft texture, while the orange zest adds a bright, refreshing twist.

These biscuits are perfect for a morning breakfast, afternoon snack, or a dessert that isn’t too sweet but still satisfying.

Ingredients:

• 1 1/2 cups almond flour
• Zest of 1 orange
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1/4 cup slivered almonds (for topping, optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, orange zest, baking soda, and salt.
3. In another bowl, combine the melted coconut oil, maple syrup (or honey), egg, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Scoop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
6. Optionally, sprinkle slivered almonds on top of each biscuit before baking.
7. Bake for 12-15 minutes or until the biscuits are golden brown and firm to the touch.
8. Allow the biscuits to cool for a few minutes before transferring them to a wire rack to cool completely.

These orange almond biscuits are bright and flavorful, with the orange zest adding a refreshing tang that pairs beautifully with the nutty almond flavor.

They are soft, slightly crumbly, and lightly sweetened, making them perfect for a light dessert or snack.

Whether enjoyed with coffee, tea, or on their own, these biscuits will quickly become a favorite.

They can be stored in an airtight container for several days or frozen for longer storage.

Mocha Hazelnut Gluten-Free Biscuits

These mocha hazelnut gluten-free biscuits combine the rich flavors of coffee and hazelnuts for a unique and indulgent treat.

The slight bitterness of coffee is beautifully balanced with the nutty, roasted flavor of hazelnuts, making these biscuits perfect for coffee lovers.

They are slightly crunchy on the outside, soft on the inside, and make an excellent pairing for your morning coffee or as an afternoon snack.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup ground hazelnuts
• 2 tablespoons instant coffee granules
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, ground hazelnuts, instant coffee, baking powder, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup (or honey), egg, vanilla extract, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until the dough comes together.
5. If desired, fold in dark chocolate chips for extra richness.
6. Drop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
7. Bake for 12-15 minutes, or until the biscuits are golden and firm to the touch.
8. Allow the biscuits to cool for a few minutes before transferring them to a wire rack to cool completely.

These mocha hazelnut biscuits are the perfect treat for coffee enthusiasts.

The combination of hazelnuts and coffee creates a beautifully aromatic and flavorful biscuit.

Whether served as a breakfast pastry or an afternoon pick-me-up, these biscuits will impress anyone who loves the deep, robust flavors of mocha.

Store them in an airtight container for several days or freeze them for later enjoyment.

Pineapple Coconut Gluten-Free Biscuits

These pineapple coconut gluten-free biscuits are a tropical delight that brings the flavors of the beach to your kitchen.

The sweet and tangy pineapple pairs perfectly with the rich coconut flavor, giving these biscuits a vibrant and refreshing taste.

They’re a great choice for a light snack or a tropical-inspired breakfast to kickstart your day.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup dried pineapple, chopped (or fresh pineapple, finely diced)
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, shredded coconut, dried pineapple, baking powder, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup (or honey), egg, vanilla extract, and almond milk until well mixed.
4. Add the wet ingredients to the dry ingredients and stir until the dough forms.
5. Scoop spoonfuls of dough onto the prepared baking sheet and gently flatten them.
6. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
7. Let the biscuits cool for a few minutes before transferring them to a wire rack to cool completely.

These pineapple coconut biscuits are sweet, tropical, and full of texture.

The combination of pineapple and coconut creates a flavor-packed biscuit with a chewy interior and a slightly crisp exterior.

They’re the perfect way to bring some sunshine into your day, whether enjoyed with a cup of tea or on their own as a snack.

These biscuits are best stored in an airtight container for a few days, or they can be frozen for future enjoyment.

Lavender Lemon Gluten-Free Biscuits

These lavender lemon gluten-free biscuits offer a refreshing and fragrant twist on traditional biscuits.

The delicate floral notes of lavender blend beautifully with the bright, citrusy flavor of lemon, creating a calming and uplifting treat.

They’re perfect for a special occasion, afternoon tea, or just when you want to treat yourself to something elegant and flavorful.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 2 teaspoons dried lavender buds
• Zest of 1 lemon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, dried lavender buds, lemon zest, baking powder, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup (or honey), egg, vanilla extract, almond milk, and lemon juice until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Scoop spoonfuls of dough onto the prepared baking sheet and flatten them gently.
6. Bake for 12-15 minutes, or until the biscuits are golden on the edges and firm to the touch.
7. Let the biscuits cool for a few minutes before transferring them to a wire rack to cool completely.

These lavender lemon biscuits are light, fragrant, and full of bright, refreshing flavors.

The combination of lavender and lemon creates a perfect balance of floral and citrus, making these biscuits an ideal treat for tea parties or as an elegant snack.

Their delicate flavor makes them a standout at any gathering.

Store them in an airtight container for a few days, or freeze them for longer storage.

Chocolate Coconut Gluten-Free Biscuits

These chocolate coconut gluten-free biscuits are a decadent treat that combines the rich, smooth flavor of chocolate with the tropical essence of coconut.

The dark chocolate chips melt into the biscuit, creating pockets of chocolatey goodness, while the shredded coconut adds a chewy texture and a sweet, nutty flavor.

These biscuits are perfect for satisfying a sweet tooth, and they make a great snack or dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, shredded coconut, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, combine the melted coconut oil, maple syrup (or honey), egg, vanilla extract, and almond milk. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until the dough forms.
5. Fold in the dark chocolate chips until evenly distributed.
6. Scoop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
7. Bake for 12-15 minutes, or until the biscuits are firm to the touch and slightly golden around the edges.
8. Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These chocolate coconut biscuits are a delightful combination of rich chocolate and chewy coconut, making them perfect for a sweet snack or dessert.

The dark chocolate chips melt beautifully into the dough, creating a gooey, indulgent center.

They can be stored in an airtight container for several days or frozen for later use.

These biscuits are perfect for any chocolate lover!

Cinnamon Apple Gluten-Free Biscuits

These cinnamon apple gluten-free biscuits offer the comforting flavors of autumn with sweet apple and warm cinnamon.

The apples add moisture to the biscuits, keeping them soft and tender, while the cinnamon brings a familiar, cozy spice.

These biscuits are perfect for fall but can be enjoyed year-round as a sweet, fruity snack or breakfast.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup diced apple (peeled and cored)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, cinnamon, baking powder, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup (or honey), egg, vanilla extract, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Gently fold in the diced apple until evenly distributed in the dough.
6. Scoop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
7. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
8. Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cinnamon apple biscuits are soft, slightly sweet, and filled with the cozy flavors of cinnamon and apple.

The apple adds natural sweetness and moisture to the biscuits, making them perfect for breakfast, brunch, or an afternoon snack.

Store them in an airtight container for a few days, or freeze them for future enjoyment.

Raspberry Lemon Gluten-Free Biscuits

These raspberry lemon gluten-free biscuits are a refreshing and fruity treat that pairs the tartness of raspberries with the bright, zesty flavor of lemon.

The lemon zest adds a citrusy punch, while the fresh raspberries burst with sweetness and juiciness.

These biscuits are perfect for a spring or summer treat and can be enjoyed with a cup of tea or as a light snack.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup fresh raspberries, mashed
• Zest of 1 lemon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, lemon zest, baking powder, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup (or honey), egg, vanilla extract, almond milk, and lemon juice.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Gently fold in the mashed raspberries, being careful not to overmix.
6. Scoop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
7. Bake for 12-15 minutes, or until the biscuits are golden brown on the edges and firm to the touch.
8. Let the biscuits cool for a few minutes before transferring them to a wire rack to cool completely.

These raspberry lemon biscuits are bursting with fresh, tangy flavors.

The tart raspberries contrast beautifully with the lemon’s citrusy brightness, making them a refreshing treat for any occasion.

These biscuits are soft, slightly crumbly, and the perfect balance of sweet and tart.

They store well in an airtight container for a few days, or you can freeze them to enjoy later.