gluten free choc chip biscuits recipe
The Best gluten free choc chip biscuits recipe
I also love that they’re a great way to use up any leftover chocolate chips or oats, and they hold up well in the freezer if you’re prepping ahead. They’re perfect for any occasion—birthdays, movie nights, or just grabbing a bite when you’re craving something warm and comforting. And because they’re gluten-free, they’re a safe choice for anyone with dietary restrictions, which makes them a win for my whole family. No fuss, no mess, and always a hit.
Easy Gluten-Free Chocolate Chip Biscuits
Soft, chewy biscuits packed with chocolate chips—perfect for breakfast, snacks, or a cozy afternoon treat. These gluten-free versions use almond flour for a tender crumb.
🥘Ingredients
- 1 ½ cups almond flour
- ½ cup coconut sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- ¼ cup unsalted butter, melted
- ½ cup dairy-free chocolate chips
- ¼ cup coconut milk
- 1 tbsp maple syrup
👨🍳Directions
-
1
Preheat oven to 375°F. Line a baking sheet with parchment paper. -
2
In a bowl, whisk almond flour, coconut sugar, baking powder, and salt. Stir in the egg and melted butter until combined. -
3
Roll dough into 1-inch balls, place on the baking sheet, and flatten slightly with your fingers. -
4
Bake for 12–15 minutes until edges are lightly golden. Let cool 5 minutes before adding sauce. -
5
Melt chocolate chips in a microwave-safe bowl with coconut milk and maple syrup. Brush warm sauce over cooled biscuits.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Gluten-Free Chocolate Chip Biscuits Works
❓ Frequently Asked Questions About Gluten-Free Chocolate Chip Biscuits
What is the best way to ensure these gluten-free chocolate chip biscuits stay soft and not dry?
Use the dough immediately after mixing to prevent it from drying out. If you need to store it, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. For best texture, bake fresh or reheat gently in a 350°F (175°C) oven for 5–10 minutes before serving.
Can I substitute any of the ingredients, such as the coconut oil?
Yes, you can swap coconut oil for another neutral oil like vegetable or canola oil. For a richer flavor, you could also use dairy-free butter, but keep the temperature consistent—cold oil or butter works best for chilling the dough.
Will these biscuits work in a muffin tin?
No, these biscuits are designed to be cut into rounds and baked individually, not shaped into muffins. If you prefer muffins, you’d need to adjust the recipe to use a muffin tin and reduce the oil slightly for a softer texture.
How do I know when the biscuits are done baking?
They’re ready when the edges are golden brown and the tops are slightly puffed but not cracked. Insert a toothpick—the dough should come out clean, though a few moist crumbs are fine.
Are these biscuits suitable for those with egg allergies?
These biscuits contain eggs, so they’re not safe for people with egg allergies. If you need an egg-free version, you could replace the eggs with flaxseed meal (1 tablespoon ground flax + 3 tablespoons water per egg).
