Soft biscuits made with coconut flour, crunchy peanut butter and dark chocolate chips. This easy recipe is naturally gluten free and keeps well for few days.
I'm forever fascinated by biscuits recipes. I'm not sure exactly why, but I think it's because for a long time I thought that biscuits can't be made at home, since you need a fairly large factory and lots of mechanised machinery to make these delicious treats!
Well, it's not quite true! You can bake perfectly good biscuits at home and you don't need any kind of machinery, just a mixing bowl and an oven!
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Why make this recipe
- super easy to make
- delicious combination of flavours
- very filling & great for snacks to take to school or work
I've been searching for a biscuit recipe that would help me to stop buying shop bought biscuits, taste good and would be light enough not to upset my stomach. These biscuits are gluten free and also suitable for vegetarian diets. This biscuit dough is also quite forgiving and doesn't spread much when you bake it.
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A few notes on the ingredients in this recipe
The ingredients mix is also reasonable combination for anyone who follows low FODMAP diet and already knows what they can have.
This recipe includes ground almonds, coconut oil and coconut sugar, xanthan gum, so if you know you can't have these swap them for your save food group (e.g. coconut oil can be swapped for other oils or even butter and you can use normal sugar instead of coconut sugar etc).
I know I'm O.K with all these ingredients, so I carry on with the recipe as it is.
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Chocolate Chips
You can use any kind of chocolate chips or even chopped-up chocolate pieces. The difference is that if you are using baking chocolate chips, you will get more neat results, as these are 'bakestable'.
This means that unlike normal chocolate that melts (and possibly burns) when it's baked, the bakestable chocolate chips go soft when they are heated, but they retain their shape, so that when they cool down, they are exactly like when you mixed them in the biscuit mix.
If you don't have the baking chocolate chips, just use a normal chocolate bar and chop it into smaller pieces. It will melt, but unless you are competing in the biscuit competition, the taste will be great and everyone will love them no matter what!
When you finish baking this recipe, I think you'll be pleasantly surprised how soft these biscuits are straight from the oven and they stay that way. A definite plus, I think!
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How to make Peanut Butter & Chocolate Biscuits Recipe at home
In a large mixing bowl, measure out first the dry ingredients - the ground almonds, flour, baking powder, xantham gum and coconut sugar and stir together.
Add the 'wet' ingredients - eggs, melted coconut oil and vanilla essence.
Add the crunchy peanut butter and mix in well.
Finally fold in the chocolate chips (or chopped up chocolate).
Line a large baking tray with greaseproof paper and preheat the oven to gas mark 4, 180 C (350F) or 160C if using a fan oven.
Using a table spoon take out a chunk of the biscuit mixture and roll gently in your hands. Squish down a little bit, forming a circle and place on the baking tray. Leave gaps between each biscuit (use another tray if you run out of space)
Place in the oven (middle shelf) and bake for about 10 minutes or until the biscuits are nicely golden.
Remove from the baking tray and leave to cool down on a cooling rack.
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How to store & keep peanut butter biscuits
If you want to keep your homemade peanut butter biscuits fresh and delicious, here’s what you should do. First off, make sure they are completely cooled after baking. This will prevent any condensation, which can make them soggy. Once they’re cool, the best way to store them is in an airtight container. This helps to keep the biscuits from drying out and maintains their texture.
If you plan to eat them within a few days, you can leave the container at room temperature. They should stay fresh for about three days this way. However, if you want to keep them for a bit longer, you can store the container in the refrigerator, where they’ll last up to a week.
For even longer storage, freezing is a great option. Place the biscuits on a baking sheet in a single layer and freeze them until they’re solid. After that, transfer them to an airtight container or a freezer bag. This way, they’ll stay good for up to three months. When you’re ready to enjoy them, just let them thaw at room temperature or warm them up slightly in the oven.
Peanut butter & chocolate biscuits recipe (Gluten-Free)
Ingredients
- 40 g coconut flour
- 50 g ground almonds
- 50 g coconut sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 2 eggs
- 100 grams crunchy peanut butter
- 50 grams coconut oil melted (but not hot)
- 3/4 teaspoon xantham gum
- 3/4 teaspoon baking powder
- 50 grams dark chocolate chips
Instructions
- In a large mixing bowl, measure out first the dry ingredients - the ground almonds, flour, baking powder, xantham gum and coconut sugar and stir together.
- Add the 'wet' ingredients - eggs, melted coconut oil and vanilla essence.
- Add the crunchy peanut butter and mix in well.
- Finally fold in the chocolate chips (or chopped up chocolate).
- Line a large baking tray with greaseproof paper and preheat the oven to gas mark 4, 180 C (350F) or 160C if using a fan oven.
- Using a table spoon take out a chunk of the biscuit mixture and roll gently in your hands. Squish down a little bit, forming a circle and place on the baking tray. Leave gaps between each biscuit (use another tray if you run out of space)
- Place in the oven (middle shelf) and bake for about 10 minutes or until the biscuits are nicely golden.
- Remove from the baking tray and leave to cool down on a cooling rack.
Notes
Nutrition
This recipe blog post was originally written on 24 November 2020 and last tested and updated on 21 January 2025
A classic combination of flavours is always a good sign for a great biscuit. They look very moorish.
Peanut Butter & chocolate are just the best flavour combination!
Gorgeous flavour combination!