Gluten free chocolate chip biscuits

Kid 1: ‘Feed us or we will eat you’.

The natural world provides many totally understandable hideous examples of mothers eating their young. After some paltry research, I was unable to find examples of offspring devouring their devoted parentals.

I do not want to be the first. So, thus far, I have continued to feed my little darlings. Of course, when Kid 1 makes this proclamation, he usually wants something sweet.

Most of us who enjoy baking, have a standard ‘go to’ choc chip biscuit recipe. Me included, and the lads love them. Once they are baked, the Yak will stand there, all sad eyed and ask in a teeny tiny hopeful voice ‘Are they perhaps gluten free?’ The answer is usually no and the poor wee coeliac walks morosely away, leaving a trail of glistening gluten free tears behind him.

These biccies have been a work in progress for a little while now. There are no promises, that in my quest for perfection, they will not change again. Previous incarnations have had that slightly too sandy, gritty texture that gluten free baking can easily end up with. I wanted to make a flour blend that had some wholefood benefits. The addition of almond meal has given them that sought after softer bite. The end result is very similar to my standard choc chip biscuits.

Not everyone will have these flours so feel free to experiment. If you don’t have any sorghum or teff, try 3/4 cup brown rice flour instead.

Gluten free chocolate chip biscuits

1/2 cup sorghum flour
1/4 cup teff flour
1/4 cup tapioca flour
1/4 cup buckwheat flour
3 tsps baking powder
1/2 tsp xanthum gum
Big Pinch of salt
1/2 cup almond meal
125g butter, chopped and at room temperature
2/3 cup coconut sugar (or rapadura or 1/3 cup soft brown sugar combined with 1/3 cup white caster sugar)
1/2 tsp vanilla bean paste (1 tsp vanilla essence)
1 egg at room temperature
100g dark chocolate chips (I used Callebaut or 100g dark chocolate chopped)
Sea salt flakes to sprinkle

Preheat oven to 180C and line two baking trays with baking paper.
Sift together the sorghum, teff, tapioca, buckwheat, baking powder, Xanthum gum and salt.
Stir through the almond meal.
Cream together butter, sugars and vanilla. (I used my KitchenAid mixer.)
Add the egg gradually to the butter mixure. This will sometimes looks like it’s split, (think this is the coconut sugar) but it all comes out right in the wash.
Stir in the flour mixture.
Stir in chocolate chips.
Refrigerate for 20 minutes to make the dough easier to work. (Equally if you don’t have time for this step, omit it. They will just be a bit soft to work with.)
Shape teaspoons of mixture into small balls, place on greased baking trays, allow room for spreading,
Indent each biscuit lightly and sprinkle a few flakes of sea salt on each biscuit.
Cook 8-10 minutes, or until golden brown. Don’t let them get too dark.
Sit on trays for a few minutes before removing to cooling tray.
Makes 20 biscuits.

A cheergerm recipe

14 thoughts on “Gluten free chocolate chip biscuits

    • They were really good and the kidlets loves them too. Vanilla bean paste is actually vanilla seeds in a jar. There are a few brands over here, here is a link to one of the brands I use. You can still use vanilla essence but this is an easier and more economical way of getting real vanilla into your baking. :)

      • No worries, hope you can find something similar…I just love using it in baking as you get that proper vanilla taste without the expense of using whole vanilla beans everytime. (I will for a special occasion but not everyday!) 🙂

    • I think the Yak is perfecting the art of the hangdog look…taking a leaf out of our dogger’s scrounge hound ways. I was always a soft touch. It was hard not to scoff all of those chocolate chips myself. I have to keep them on the top shelf (ahhh…that’s how the saying originated?) to hide them from the sproglets (and myself).

      • I always have to hide chocolate chips from the Long Suffering Husband. Not just on the top shelf, but behind something, disguised in another container… or they will not be there when I need them for cookies! Sometimes I find that a half-used bag has been replaced by a full one…

      • Sneaky hobbitses they is. Makes me laugh as I have also been known to hide thing in containers, behind containers then not been able to find the bloody stuff when I need it!

      • 😉 His mother used to make cookies and freeze them. She had to label them “broccoli casserole” to keep the three boys from gobbling them down! No doubt she occasionally counted on having a casserole to re-heat, only to find that it was chocolate chip cookies…

      • He he, wee ratbags! We knew someone who told their boys growing up that the ice cream van music was actually the broccoli van! They eventually cottoned on but they weren’t happy.

  1. bluecrabmartini

    These look sooooooo good! I love that they are gluten free! I’m good at making GF meals, but I’ve been struggling with GF baking. Pinning these to try soon 🙂

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