These are absolutely the best vegan gluten free biscuits I’ve ever tried. I used a combination of plain white gluten free flour and buckwheat flour, mixed with some vegan double cream and dark chocolate bites. They will remind you of a mixture between Canestrelli and Macine (two of the most famous Italian biscuits).
I’m not particularly focused on gluten free recipes, as no close friend nor family member is gluten intolerant. However, I realized I have a huge batch of white gluten free flour as for a while this was the only kind of flour we would find – when lucky – during lockdown. I don’t regret buying it after munching these amazing cookies.
Not many people know this, but buckwheat is an amazing cereal. It’s naturally gluten free and when using the flour on bread, cakes and cookies, I find it quite similar to wheat. Moreover, Buckwheat has become popular as a health food due to its high mineral and antioxidant content.
You wouldn’t tell these sweets are vegan nor gluten free. These small donuts are pretty much the best vegan biscuit you’ll ever try. These have been tasted and enthusiastically approved by some very much demanding, non-vegan and non-gluten-free peep too – my husband of course-.
I recommend dunking these in a cup of coffee or tea, they’re just perfect during these cold days. They’re SO EASY to make and they last quite long, as well! We kept them in a jar and they were perfect for longer than a week.
Spoil yourself with a small treat this Monday!
“If you can’t change the world with chocolate chip cookies, how can you change the world?”
Pat Murphy
Vegan Gluten Free Chocolate Chip Biscuits
Equipment
- oven tray
Ingredients
- 200 gr Gluten and Wheat Free Flour
- 100 gr Buckwheat Flour
- 50 gr Shredded Coconut
- 284 ml Double Cream Alternative
- 30 gr Dark Chocolate
- 70 gr Coconut Sugar or Any other Sugar
- 8 gr Baking Powder
- 1 tsp Vanilla Extract
- 1 Lemon Zest
Instructions
- Mix all the dry ingredients. Chop the chocolate into small pieces.
- Mix all the ingredients together. Work the dough for around 10 min, place it on a rolling mat sprinkled with flour and roll out with a rolling pin. Move the dough around to prevent it from sticking.
- Once the dough is 1-0.5 cut out the cookies in the shape you prefer. Take away extra scraps to re-roll for more cookies. Place them on a non-stick baking sheet and bake at 180C for 12 minutes.
Nutrition Facts
50 servings per container
Calories42
- Amount Per Serving% Daily Value *
- Total Fat
2.1g
4%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
5.1g
2%
- Dietary Fiber 0.2g 1%
- Sugars 0.4g
- Protein 0.7g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
