Gluten Free Chocolate Chip Biscuits
These crunchy gluten free chocolate chip biscuits are easy to make, and you can use the base recipe to add your own mix-ins and change the flavour combinations. Why stop at a gf choc chip biscuit when you can have any flavour you want?!
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Makes: 22 biscuits
Ingredients
- 325 g gluten free flour, see notes
- ¾ teaspoon xanthan gum, see notes
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 200 g butter, softened
- 175 g white sugar
- 1 teaspoon vanilla
- 1 large egg, at room temperature
- 150 g chocolate chips, (1 cup)
Instructions
- Heat the oven to 180℃ and line 2-3 baking trays with baking paper.
- Sift the gluten free flour, xanthan gum, baking powder and baking soda into a medium sized bowl and whisk together to combine well.
- In a large bowl, cream the butter, sugar and vanilla together with an electric mixer until fluffy. Add the egg and mix well. (Don't worry if the mixture splits).
- Add the flour mixture in 2-3 additions. You may need to stir the last bit in by hand, as it can be quite stiff.
- Stir in the chocolate chips.
- Roll tablespoonfuls of the dough into balls and arrange them onto the prepared trays, leaving room for spreading. 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 12-14 minutes, or until just slightly browned at the edges.
- Allow the biscuits to cool slightly on the trays until firm enough to move to a cooling rack.
- Store the biscuits in an airtight container.
Notes
Gluten free flour - I make these biscuits using either my homemade gluten free flour blend or Edmonds gluten free plain flour. The texture of the biscuits is closer to "regular" biscuits when made with my homemade blend, and with Edmonds, they're a more shortbread-y texture. If using Edmonds, omit the xanthan gum and reduce the flour amount to 300g. If using a different pre-made gluten free flour blend, omit the xanthan gum if the flour blend contains gum ingredients, and because different blends absorb liquid differently, you may need to play around with the amount - if the biscuits don't spread enough, reduce the flour next time. If they spread too much, add a little more flour, or add some xanthan gum.
Chocolate chips - Use any flavour of chocolate chips that you like, or see the mix-in ideas in the recipe post for delicious other things you can add to these biscuits.
I like to add a few extra chocolate chips to the tops of the biscuits when they've just come out of the oven. Just press them gently into the biscuit, they will melt slightly and stay in place once they've cooled. This is an optional step, but it does make the biscuits look even nicer.
Don't have a mixer? No problem - just melt the butter in the microwave, stir in the sugar, vanilla and egg, then the dry ingredients. The dough may be a little softer, so just pop it in the fridge for a few minutes, until it's firm enough to roll into balls.
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