Gluten Free Chocolate Biscuits
These crunchy gluten free chocolate biscuits have a rich, deep chocolate flavour and are packed with milk and dark chocolate chips.
You know those times when only the most chocolate-y of chocolate biscuits will do? These are the gluten free chocolate biscuits for those times.
Thick and crunchy chocolate biscuits studded with milk and dark chocolate chips, they will thoroughly cure any chocolate craving.
This recipe is based on my gluten free peanut brownie biscuit recipe, but I’ve tweaked it a bit, because that’s who I am as a person.
I’ve added a bit more cocoa powder for a richer flavour, and a little bit more sugar to offset the darker chocolate flavour from the cocoa and the dark chocolate chips.
Like my gluten free chocolate chip recipe, you can use any chocolate chips you like, or swap them for other mix-ins.
Scroll down to the recipe card for the full ingredients list and printable recipe, or keep reading for ingredient tips and process photos.
Ingredients
- Gluten Free Flour – I have tested this recipe with both my homemade gluten free flour blend and Edmonds gluten-free plain flour. The homemade blend gives a texture that is closest to wheat flour biscuits, and the Edmonds flour gives the biscuits more of a shortbread texture. If you use Edmonds flour or another gluten free flour blend that contains a gum ingredient, you can omit the xanthan gum from the recipe.
- Xanthan Gum – Helps prevent crumbling. Omit if your flour blend already includes a gum.
- Baking Powder – Check it’s gluten-free. Edmonds and Hansells are both GF; Pams is not, as it contains wheat flour.
- Butter – Salted butter is best. If using unsalted, add a pinch of salt to the dry ingredients.
- Sugar – Just good ol’ white sugar. Swap some for brown sugar if you prefer a softer, cakier biscuit.
- Cocoa powder – You can use any brand of cocoa. My favourites are Equagold (which is labelled gluten free) or Avalanche, which are both available in supermarkets and both give a lovely dark chocolate flavour to the biscuits.
- Egg – Use a large egg, ideally at room temperature. To warm a cold egg quickly, place it in a bowl of hot tap water while prepping the rest of your ingredients.
- Chocolate Chips – Use any combo of milk, dark or white chocolate chips. You can also use chopped block chocolate. Block chocolate spreads more as it melts, so the biscuits may spread more. You can also add other mix-ins; see the suggestions in my gf chocolate chip biscuit post for ideas.
How to Make Gluten Free Chocolate Biscuits
Sift the dry ingredients together into a bowl, and whisk them to combine. Feel free not to make as much of a mess as I did, unless the spirit moves you.
Beat the butter, sugar and vanilla until fluffy, then add in the egg. It may curdle when you add the egg, but don’t stress about it.
Mix in the dry ingredients. The dough will be a bit too stiff for the mixer by this stage, so you’ll probably want to switch to a spoon.
Then stir in the chocolate chips. I like to leave some chocolate chips aside to add onto the dough before it’s baked.
I also sometimes press more chocolate chips into the biscuits when they come out of the oven. It makes them look fancier, but there are already plenty of chips in the biscuits, so you don’t need to do this step.
Once baked and cooled, the biscuits will keep well for at least a week in an airtight container.
Tell me these wouldn’t solve all your problems…
Ok, maybe not all of them, but if your problem is that you desperately need a gluten free chocolate biscuit, then it will for sure.
And if you’re looking for more gluten-free problem-solving biscuit recipes, you might also want to try my gluten free Anzac biscuits, which are made 100% gluten-free without oats, or gluten free gingernut biscuits, which solve the problem of soggy biscuits breaking when you dunk them in your cuppa.
Are you new to gluten-free baking?
Or just need some tips on how to make the most of the recipes on GFKF? Check out my start guide to learn how to bake safely and successfully gluten free.
Allergen safety ✔️ Gluten free flour info ✔️
Accurate measuring ✔️ Tools + Equipment ✔️
Gluten Free Chocolate Biscuits
Ingredients
- 260 g gluten free plain flour, see notes
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum, see notes
- 40 g cocoa powder
- 200 g butter, softened
- 185 g white sugar
- 1 large egg, at room temperature
- 150 g chocolate chips
Instructions
- Heat the oven to 180℃ and line 2-3 baking trays with baking paper.
- Sift the gluten free flour, cocoa, baking powder and xanthan gum into a medium-sized bowl and whisk together to combine well.
- In a large bowl, cream the butter and sugar together with an electric mixer until fluffy. Add the egg and mix well.
- Add the flour/cocoa mixture in 2-3 additions. You may need to stir the last bit in by hand, as the dough can be too stiff for the mixer.
- Add the chocolate chips and stir to distribute them evenly.
- Roll heaped tablespoonfuls of the dough into balls and arrange them on the prepared trays, leaving room for spreading. You should get 22 balls. Flatten the balls slightly with the palm of your hand or a fork.Note: If the dough is too soft to roll right away, pop it in the fridge for 10-15 minutes.
- Bake for 12-15 minutes. 12 minutes will give you softer biscuits, 15 will give you crunchier biscuits.
- Let the biscuits cool slightly on the trays until they're firm enough to lift and move to a cooling rack.
- Store the biscuits in an airtight container.
Delicious!!