These gluten free chocolate biscuits really need no introduction... Besides being easy to make, fun to roll out and even more fun to eat, they have a wow factor with DOUBLE the chocolate!
While I think anytime is a good time for anything chocolate, these rich, full-of-flavor biscuits are the perfect recipe for when you really want to impress your fellow chocolate lovers. A tall glass of milk and a plate full of these biscuits and you have some happy kids... or happy adults!
What are gluten free Chocolate Biscuits?
If you can imagine this mouthwatering, buttery gluten free biscuits recipe, only sweetened with two types of delicious chocolate and still light as a feather - that's what these chocolate biscuits are. They're delicious for breakfast, an afternoon snack or as part of a decadent dessert.
Can you freeze gluten free Chocolate Biscuits
The good news is that you can easily freeze these biscuits and they will defrost beautifully. But the bad news is that you may not have enough left over to freeze!
If you are fortunate enough to end up with a few leftover, wrap them tightly in plastic wrap, place them in a plastic bag and stick them in the freeze for up to a couple months. A toaster oven works wonderfully for defrosting them, but a few minutes in the microwave will work too.
How to Make Gluten Free Chocolate Biscuits
Like most gluten free breads or biscuits, it’s important to follow the recipe closely. Here are some other things to keep in mind to ensure perfect biscuits every time:
Use Room Temperature Ingredients
Except for the butter, all ingredients should be at room temperature. Looking at you too, flours and starches! If you store your flours and starches in the refrigerator, take them out to warm up before starting on the recipe.
That's right, no gums
This recipe, like a lot of ours on Gluten-Free-Bread, doesn’t contain xanthan or guar gum. Instead, we use arrowroot starch to substitute for the xanthan gum.
Cut in the butter
A pastry blender works wonders for incorporating the the butter into the biscuit dough. Keep mixing until all that's left of the butter is coarse bits.
Avoid flat-biscuits
If you've ever been happily working with biscuit dough only to see thin, flat biscuits baking in the oven, they've likely been rolled a bit too much.
The trick is to aim for thick dough. The disk of biscuit dough should be about 1 inch in height. Once it's on the wax paper, just a few rolls should do it.
Serve warm or cool
What I like about these is that you can enjoy them fresh from the oven or even the next day. They taste good either way. That’s not always the case with gluten free breads.
Tools you'll need to make Gluten Free Chocolate Biscuits
- Pastry cutter - one this this with a sturdy handle is essential!
- Sturdy spoon - again, the sturdy handle makes mixing much easier
- A rolling pin - this one is great for preventing the dough from sticking to it
- Biscuit cutter - cookie cutters make great biscuit butters!
- Metal spatula - I can't tell you how many times this little thing has come in handy
- Cookie sheets - these baking pans are my favorite. They're insulated, which I swear makes things bake more evenly.
If you enjoyed this recipe, will you give it a rating and a share?!
Quick Gluten Free Double Chocolate Biscuits
Ingredients
- 1 cup cornstarch
- ⅓ cup arrowroot starch
- ⅔ cup almond flour 80 g
- ¼ cup coconut flour 20 g
- 2 ½ Tbsp. cocoa powder
- 2 tsp. baking powder
- ¼ cup white sugar
- 5 Tbsp. cold unsalted butter cut into cubes
- ⅔ cup milk or whipping cream
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 400°Line a cookie sheet with parchment paper and set aside.
- In a large bowl, add the cornstarch, arrowroot starch, almond flour, coconut flour, cocoa, baking powder and sugar. Whisk with a plastic or wire whisk until the mixture is well combined.
- Using a pastry cutter, cut in the butter until the mixture resembles small crumbs. It will take a few minutes of ‘mashing’ to get the right consistency, but just keep scraping the butter off until it's fully incorporated into the flour mixture.
- All at once, add the milk and mix. Use a sturdy spoon as the dough will become stiffer.
- Add the chocolate chips and combine.
- Sprinkle some cornstarch on a work surface. Using a rolling pin, roll out the dough – just enough to bring it all together. The dough should be at least 1 inch thick.
- Cut out the biscuits using a 2 inch biscuit butter and place them on the prepared pan.
- Bake the biscuits for 14 – 15 minutes.
Notes
Nutrition
Next, check out these delicious recipes:
- Gluten Free Yeast Rolls in Under an Hour
- Soft Gluten Free Breadsticks
- Amazing Gluten Free White Bread
- Buttery Gluten Free Biscuits
And don't miss these baking tips:
- Alternatives to Xanthan Gum and Guar Gum in Gluten Free Baking
- Guide to Gluten Free Flour Substitutes
- How to Substitute Potato Starch and Potato Flour
This recipe was originally posted January 21, 2018. Updated with new pictures September 11, 2019.
André Fontaine
Good for dunking, a bit caky-browny like. But mine turned out quite a bit darker... possibly the type of cocoa used or a typo in the recipe, it says 2 1/2 tablespoons. Not sweet and not to intense on the chocolate side which my son liked.
C.J. Brady
Hi Andre,
Thanks for the comment!
Glad he liked them - I did use a lot of cocoa in them!
Did not think about dunking them - good idea!
paul mcmenamin
These sound delicious but as a 60+ year old guy i can't get my head around American cup measurements. I have many different sized cups in my house, which is correct. Any chance you could use grams in brackets? Thanks very much. Paul.
Leslie clark
Can you substitute coconut milk for this milk in the recipe?
Can you use 1 to 1 GF flour like Pamela’s?
Christine
Hi Leslie,
So for the first question - yes, coconut milk is a great substitute. And then second, I have not tested it with Pamela's but I know King Arthur Measure For Measure works well.
If you try it, chime in with your results as I'd be curious.
Christine