Gluten free chocolate biscuits recipes

Gluten-free chocolate biscuits


Gluten-free chocolate biscuits are crunchy sweets with cocoa in the dough and decorated with chocolate chips on the surface. They are prepared with potato starch and rice flour , the gluten-free dough does not crumble and remains very crunchy after cooking. They are delicious biscuits , suitable for celiacs and perfect for dipping in milk for breakfast , but they are also delicious as a snack . The dough is prepared in 10 minutes , no molds are needed and this makes them very easy to prepare even with children. After tasting the lemon rice biscuits , I modified the recipe to make a tastier gluten-free biscuit as my children like, they loved it!


  • 200 g of rice flour
  • 120 g of potato starch
  • 120 g of granulated or brown sugar
  • 120 g of butter or margarine at room temperature
  • 2 medium eggs
  • 30 g of bitter cocoa powder
  • 6 g of instant baking yeast
  • a teaspoon of vanilla extract
  • 100 g of dark chocolate chips


  1. Place the creamy butter at room temperature in a bowl and mix it with the sugar using electric whisks or a hand whisk, until you obtain a smooth cream.
  2. Shell the eggs, add the sifted vanilla, starch and cocoa, mixing to incorporate everything evenly.
  3. Also add the flour and sifted yeast, work the dough first with a fork and then by hand for the time necessary to obtain a soft and slightly sticky dough.
  4. Transfer the dough onto a sheet of baking paper, lightly flour it and roll it with your hands to form a long strip, wrap it in baking paper and place it in the refrigerator for at least 30 minutes.
  5. If you are unable to roll it because the dough has overheated too much while kneading it, put it in the fridge for 15 minutes and then try again.
  6. Preheat the oven to 180°C in static mode.
  7. Take the dough, open the baking paper and use a smooth-bladed knife to cut the dough into slices of about 0.5 cm.
  8. Place each slice on a rectangular baking tray lined with paper and decorate the surface with chocolate chips.
  9. Cook in a hot oven at 180°C in static mode for 10-15 minutes in the lowest part of the oven.
  10. They must not darken on the surface, after 10 minutes of cooking, open the oven and lift a biscuit to check that it has darkened slightly, if you cannot lift it it means that it is not yet cooked.
  11. Remove from the oven and leave to cool on the tray. Store them in a glass jar or tin box in a cool place, otherwise the chocolate will melt.