Gluten-free crumbly cocoa biscuits

Gluten-free Crumbly Cocoa Biscuits

These easy-to-make delights are delicious, and serve as a tasty snack that can be dipped in milk or just eaten whenever hunger strikes.

You can substitute egg for chickpea brine to make it a vegan snack.

  • 1/4 Cup Coconut Oil
  • 1 Egg
  • 1 Tbsp Unsweetened Almond Milk
  • Salt (A sprinkle)
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Cane Sugar
  • 2 Cup Gluten-free Self-raising flour
  • 1 Tbsp Cocoa Powder
  1. Scoop the coconut oil into a bowl and whisk briskly for about 20 seconds.

  2. Add the egg (or substitute such as chickpea brine) and whisk/beat for 20 seconds.

  3. Add cane sugar, vanilla extract and salt and whisk again.

  4. Add in the flour and mix with a wooden spoon until it has all mixed in well.

  5. Add cocoa powder, mix in and place batter in the fridge for 5-10 minutes to chill

  6. Put on oven to Fan 150 degrees C.

  7. Use a cookie cutter to cut dough into small sizes and then place in oven for 25 minutes

  8. Bring out ready biscuits and let cool.

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