4.29 from 7 votes
Pumpkin oat biscuits
Pumpkin Seed Oat Biscuits
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 18 biscuits
Author: Lisa Richards
  • cup oat bran
  • ¼ cup pumpkin seeds
  • cup almond flour
  • cup arrowroot powder
  • ¼ tsp salt
  • tsp. cayenne pepper
  • ½ tsp. dried thyme leaves
  • ¼ cup butter or coconut oil, cold and cubed
  • ¼ cup unsweetened almond milk
  • 1 Tbsp. pumpkin seeds
  1. Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper, set aside.
  2. In the bowl of a food processor, add oat bran and pumpkin seeds and process for about 30 seconds. Add almond flour, arrowroot powder, salt, cayenne and dried thyme leaves. Process to combine, about 10 seconds.
  3. Transfer dry mixture to a medium bowl. Add cold, cubed butter or coconut oil and rub with your fingers to combine until mixture resembles breadcrumbs. Add unsweetened almond milk and stir until mixture comes together into a dough. Mix in remaining tablespoon of pumpkin seeds.
  4. Roll out biscuit dough between two pieces of parchment paper to about 1/4 inch thick. Cut into rounds and repeat with remaining dough.
  5. Bake biscuits for about 15 minutes or until edges just begin to brown. Cool completely, store in an airtight container.