Easy Chocolate Chip Coconut Breakfast Biscuits

5

These easy chocolate chip coconut breakfast biscuits offer a delicious and wholesome start to your day. These are perfectly suited for those seeking a gluten-free and health-conscious option. Made with nutrient-dense almond flour, they provide a tender, nutty base that’s naturally free of gluten and rich in healthy fats.

The delightful flavor profile of these biscuits comes from the harmonious blend of rich chocolate chips and fragrant coconut shreds. The chocolate adds a touch of indulgence, melting into pockets of gooey deliciousness, while the coconut provides a tropical aroma and a pleasing texture. 

Beyond their fantastic taste, these biscuits are incredibly easy to prepare, often requiring just one bowl for mixing and minimal baking time. Their simple ingredients and straightforward process make them a convenient option for busy mornings or for meal prepping a week’s worth of healthy grab-and-go breakfasts.

If you like this recipe you will also love my Easy Sun Dried Tomato + Spinach Egg Biscuits or my 4 Ingredient Coconut Cake.

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Easy Chocolate Chip Coconut Breakfast Biscuits

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4.50 from 2 votes

Servings: 8

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

These chocolate chip coconut breakfast biscuits taste incredible and are beyond easy to make!

Equipment

• Large mixing bowl
• large rimmed baking sheet
• Wire rack

Ingredients 

US CustomaryMetric

• 2 eggs, lightly beaten
• 1/4 cup maple syrup
• 1 cup Greek yogurt
• 1 tsp vanilla extract
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup coconut shreds
• 3 tsps baking powder
• 1/2 tsp salt
• 1/2 cup sugar free chocolate chips

Instructions

• Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
• In a large bowl, whisk together eggs, syrup, Greek yogurt and vanilla until smooth. Next, add in the almond flour, coconut flour, coconut shreds, baking powder, salt and mix together until incorporated. Then, fold in the chocolate chips. Using a large scooper, transfer batter to baking sheet into 8 mounds. Top with chocolate chips. Bake for 18-20 minutes or until golden brown on top. Transfer to wire rack to allow to cool completely.

Notes

You may also like these Healthy Blueberry Breakfast Biscuits

1. Store leftovers in an airtight container.

Nutrition

Calories: 246kcal | Carbohydrates: 21g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 340mg | Potassium: 106mg | Fiber: 5g | Sugar: 8g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 164mg | Iron: 2mg

Author: Stella Drivas