• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Zest for Baking

  • Home
  • Start Here
  • Recipes
    • Bagels
    • Biscuits
    • Bread Machine
    • Cake
    • Cookies
    • Cupcakes
    • Donuts
    • Frostings
    • Muffins
    • Pancakes
    • Quick Bread
    • Rolls
    • Sandwich Bread
    • Scones
    • Snacks
    • Gluten Free Side Dishes
    • Waffles
    • Yeast Breads
  • Resources
    • Baking Tips
    • Gluten Free Flours
    • Using Substitutes
  • About
    • Get 15 Free Gluten Free Bread Recipes!
menu icon
go to homepage
  • Start Here
  • Recipes
  • Resources
  • About
  • Classes & Books
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • Resources
    • About
    • Classes & Books
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Biscuits

    Quick Gluten Free Chocolate Biscuits

    Published: Sep 11, 2019 · Modified: Sep 9, 2022 by Christine · This post may contain affiliate links · 5 Comments

    Jump to Recipe Print Recipe

    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!

    gluten free chocolate biscuits on a white plate.

    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

    gluten free chocolate biscuits ingredients on a white counter

    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

    gluten free chocolate biscuit dry mix in a bowl.

    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

    gluten free chocolate biscuits dough on a white counter.
    gluten free chocolate biscuits dough cut out with cutters.

    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

    gluten free chocolate biscuits on a white plate.

    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?!

     

    gluten free chocolate biscuits stacked on a white plate.

    Quick Gluten Free Double Chocolate Biscuits

    Chocolate fans will love this rich, delicious gluten free chocolate biscuit with two kinds of chocolate!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, bread, Breakfast, Dessert, Snack
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6 biscuits
    Calories: 421kcal
    Author: Christine

    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

    Use a pasty cutter to easily blend in the butter into the dry ingredients. 
    A non-stick rolling pin will ensure the dough doesn't stick to the pin.
    Place a piece of wax paper on the counter and sprinkle it lightly with cornstarch before rolling out the dough. 

    Nutrition

    Calories: 421kcal | Carbohydrates: 55g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 125mg | Potassium: 299mg | Fiber: 6g | Sugar: 20g | Vitamin A: 393IU | Calcium: 161mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    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.

     

    Reader Interactions

    Previous Post 5 Alternatives to Xanthan Gum and Guar Gum in Gluten-Free Baking
    Next Post Vegan Pumpkin Muffins: Easy & Gluten Free

    Comments

    1. André Fontaine

      January 25, 2018 at 10:23 am

      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.

      Reply
      • C.J. Brady

        January 25, 2018 at 9:40 pm

        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!

        Reply
    2. paul mcmenamin

      March 24, 2018 at 12:44 pm

      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.

      Reply
    3. Leslie clark

      January 18, 2023 at 7:44 am

      Can you substitute coconut milk for this milk in the recipe?
      Can you use 1 to 1 GF flour like Pamela’s?

      Reply
      • Christine

        January 18, 2023 at 10:44 am

        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

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

    More about me →


    Easter Baking

    • Gluten Free Blueberry Cake
    • Traditional Gluten Free Easter Bread
    • Gluten Free Hot Cross Buns (With Dairy Free Option)
    • Pull-Apart Gluten Free Parmesan Rolls (Dairy Free)
    • The Very Best Gluten Free Dinner Rolls {Dairy Free}
    • One-Bowl Gluten Free Strawberry Cake {Dairy Free}

    Cookbooks make great gifts!

    up close image of book cover

    Gluten Free Baking Help

    • 6 Best Substitutes for Psyllium Husk Powder
    • The Top Substitutes for Millet Flour
    • The 8 Best Sweet Rice Flour Substitutes
    • 7 Best Cassava Flour Substitutes
    • Top 9 Arrowroot Flour Substitutes
    • Top 4 Teff Flour Substitutes

    More baking help

    Footer

    ↑ back to top

    Featured On

    About


    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

    Browse


    • Start Here
    • Guide to Gluten Free Flour Substitutes
    • Alternatives to Xanthan Gum & Guar Gum
    • Gluten Free Oat Flour Substitutes
    • Gluten Free White Bread Recipe
    • Soft Gluten Free Breadsticks
    • Gluten Free Dairy Free Dinner Rolls
    • Millet Flour Biscuits
    • Gluten Free Baking Masterclass
    • Classes & Products

    Information


    About

    Contact

    Privacy

    Terms of Use

    • Instagram
    • Facebook
    • Pinterest

    Copyright © 2023 | Zest For Baking | Privacy Policy 

    • 58