Plant-Based & Flourless

Gluten-Free Vegan Choc Chip Biscuits

Golden, crispy edges with a melt-in-your-mouth center. These biscuits use a unique blend of flours to achieve the ultimate cookie texture without the gluten.

Prep Time 15 Mins
Cook Time 12 Mins
Yield 12-15 Biscuits
Diet GF / Vegan

Instructions

1

Prep the Oven

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to ensure the biscuits don't stick.

2

Mix Dry & Wet

In a large bowl, whisk together tapioca flour, chickpea flour, baking powder, and salt. In a separate bowl, combine sugars, golden syrup, oils, and vanilla extract.

Architect's Tip: Ensure your melted coconut oil is slightly cooled before adding sugars to prevent graininess.
3

Form the Dough

Gradually add the dry ingredients to the wet, mixing until just combined. Gently fold in the vegan chocolate chips.

4

Bake & Cool

Drop by rounded tablespoons onto the sheet. Bake for 10–12 minutes until golden. Let cool on the sheet for 5 minutes before moving to a wire rack.

Pro Tips

Texture Control

For a chewier texture, chill the dough in the fridge for 30 minutes before baking.

Sweetness Level

Adjust the sweetness by slightly reducing the golden syrup if you prefer a more cocoa-forward biscuit.