Gluten-free biscuits with almond flour and dark chocolate

Why this recipe?

These gluten-free almond flour biscuits are soft, slightly chewy and packed with melted dark chocolate chips. They can be made using just one bowl and 10 basic ingredients, making them ideal both as a weekday treat and a sweet indulgence at the weekend.

Thanks to the almond flour, these biscuits are naturally gluten-free, rich in healthy fats and have a delicate almond flavour. With slightly crisp edges and a soft centre, they’ll be a hit with everyone, whether they’re following a gluten-free diet or simply love homemade biscuits.

🥗 PORTIONS: 16 biscuits | ⏳ PREPARATION TIME: 25 MIN

INGREDIENTS

For the biscuits:

• 1 large egg
• 50 g brown sugar or coconut sugar
• 1 level teaspoon of erythritol
• 60 g of almond tahini
• 30 g melted cow’s butter or coconut oil
• 1 tsp vanilla extract
• 250 g finely ground blanched almond flour
• ¼ tsp bicarbonate of soda
• ¼ tsp salt
• 90 g dark chocolate, in chips or chopped into small pieces
  
  For sprinkling:
  
• Flaked sea salt (optional)
  
  Vegan option:
  
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• Coconut oil or another vegetable oil instead of cow’s butter
• ½ tsp bicarbonate of soda
  

METHOD OF PREPARATION

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Preparing the dough
3. In a large bowl, beat the egg, brown sugar, erythritol, almond butter, melted butter and vanilla extract until smooth.
4. Add the almond flour, bicarbonate of soda and salt. Mix until you have a soft dough. If the mixture seems too dry, add 1–2 tbsp of water.
5. Finally, add the dark chocolate pieces and stir until evenly mixed.
6. Shaping and baking
7. Using a spoon, shape the dough into evenly sized balls and arrange them on the prepared baking tray. Press them down gently with your hand or a spoon.
8. If you like, sprinkle a few flakes of sea salt onto each biscuit.
9. Bake for 10–12 minutes, until the edges turn a light golden colour. The centre will remain soft, but the biscuits will firm up once cooled.
10. Leave them to rest in the baking tray for about 5 minutes, then transfer them to a wire rack to cool completely.

USEFUL TIPS

For the finest and most delicate texture, use finely ground blanched almond flour.

Coarser almond meal will give the biscuits a grainier texture.

Don’t overbake the biscuits – they should look slightly underdone in the centre when you take them out of the oven.

Store in a tightly sealed container until 4–5 days or freeze it for longer storage.

NUTRITIONAL VALUES (approximately 1 biscuit)

• Calories: 146 kcal
• Protein: 4 g
• Fat: 11 g
• Carbohydrates: 11 g
• Fibre: 2 g
• Zahari: 7 years old
  
  Additional nutritional information
  
• Saturated fat: 2 g
• Trans fats: 0.1 g
• Polyunsaturated fats: 1 g
• Monounsaturated fats: 2 g
• Cholesterol: 14 mg
• Sodium: 60 mg
• Potassium: 43 mg
• Vitamin A: 59 IU
• Calcium: 51 mg
• Iron: 1 mg