Dogs are going nuts for these coconut-flavored biscuits, and in this video I walk you through my super simple, naturally gluten-free recipe from start to finish. We’re talking 5 ingredients total (yes, water counts): brown rice flour, coconut flour, water, one large egg, and coconut oil. I show you exactly how I mix the dough (it’ll look crumbly at first—totally normal), how I knead it into a workable dough ball, and my favorite rolling trick so you can get an even thickness without a mess. I also share one of my biggest biscuit-making tips: the spoon-and-level method for measuring flour. If you scoop straight from the bag, you’ll almost always pack in too much flour and end up with dry dough—so I keep it fluffy, spoon it in, and level it off. Once the biscuits are cut, I bake them at 350°F for 20 minutes, flip, then bake 5 more minutes for that crunch my dogs love. I finish with storage tips so you can keep them fresh in the fridge for up to two weeks or freeze them for three months.