Choc Chip Topped Biscuits (Gluten Free)

Soft-centered, lightly crisp and topped with melty chocolate chips—your new go-to biscuit.

Biscuits feature heavily in our house. They’re the kind of everyday snack that fills tiny tummies, satisfies sweet cravings and quietly sneaks a little extra nourishment in. For me, biscuit making is always evolving—each batch is a gentle nudge at the boundaries, a small tweak here or there to see what a dough will allow.

For the last few weeks, my unrefined ANZAC biscuits have been the reigning champions of the biscuit barrel and preschool lunch boxes—whole-mealy, lightly sweet and beloved. But even favourites need a rest, and there was a gentle little call for something a touch more indulgent… something chocolatey.

The moment these Choc Chip Topped Biscuits came out of the oven, tiny footsteps echoed through the house. Within seconds, little hands crept into the kitchen, quietly whisking away warm biscuits as though they were treasure. And honestly, they were.

These biscuits are everything a biscuit should be: simple, satisfying and delightfully moreish. They’re perfect with a cup of tea, sturdy enough for a mid-morning pick-me-up and totally preschool-friendly. I’ve boosted them with a generous spoonful of linseed meal to add a whisper of extra nutrition, and instead of mixing chocolate through the dough, I opted to place chips on top—giving the appearance of more chocolate while actually using less. A win all around.

And if you happen to have leftover Easter chocolate lying about (does that ever truly happen?), just chop it into small pieces and pop them on top instead. Waste not, want not.

Why You’ll Love These Biscuits

Gluten free with perfect texture—soft in the centre, lightly crisp at the edges.
Kid-friendly + preschool safe—no nuts when using linseed meal.
Quick + easy—mix, roll, bake… done.
Chocolatey without being overly sweet—choc chips on top mean maximum impact.
Boosted with linseed meal—a little extra nutrition, seamlessly added.
Freezer-friendly—great for batch baking.
Perfect for lunch boxes, tea breaks or afternoon treats.

These Choc Chip Topped Biscuits have quickly become one of those recipes that stay in rotation—comforting, dependable and always welcomed with excitement. There’s something so wholesome about a simple biscuit that brings people into the kitchen, filling the house with warm buttery scents and little footsteps eager for a taste.

They’re a reminder that baking doesn’t have to be complicated to be meaningful. Sometimes the best treats are the ones that come together quickly, quietly weave in a little goodness and offer that small moment of joy with every bite.

Whether you’re baking for school lunches, afternoon tea, or to refill your biscuit barrel for the week ahead, these biscuits are the kind that disappear fast—but leave happy crumbs behind.

Recipe: Choc Chip Topped Biscuits (Gluten Free)

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Makes: ~24 biscuits

Ingredients

125 g butter
½ cup caster sugar
½ cup brown sugar, packed
1 tsp vanilla extract
1 egg
½ cup linseed meal (or LSA if nuts are allowed)
2 cups plain gluten free flour
1 heaped tsp gluten free baking powder
Dark chocolate chips (or chopped chocolate)

Method

Preheat oven to 160°C fan-forced. Line 2 baking trays with silicone paper.
In a food processor, add butter, both sugars and vanilla. Whiz until light and fluffy.
Scrape down the sides, add the egg and mix until just combined.
Add the flour, linseed meal and baking powder. Whiz again until the dough comes together.
Roll dessert-spoon-sized portions into balls. Place on trays about 3cm apart and lightly flatten.
Top each biscuit with 6 chocolate chips, gently pressing them into the dough.
Bake for 15–20 minutes, or until lightly golden.
Cool on trays before storing in an airtight container.

Tips + Variations

Chocolate options:
Swap dark chocolate for milk or white, or use chopped Easter chocolate.
Texture:
For crispier biscuits, bake a few minutes longer. For softer biscuits, remove earlier.
Add-ins:
A small pinch of cinnamon or orange zest pairs beautifully with dark chocolate.
Nut-free option:
Stick with linseed meal instead of LSA for preschool-friendly biscuits.
No food processor?
A stand mixer or hand mixer works perfectly—follow the method as written.

Serving + Storage

Serving:

Perfect with tea or coffee.
Great in lunch boxes or as a quick afternoon snack.
Delicious slightly warm when the chocolate is still soft.

Storage:

Room temperature: Up to 5 days in an airtight container.
Freezer: Freeze baked biscuits for up to 3 months. Thaw at room temperature.
Freeze the dough: Roll into balls and freeze raw—bake from frozen, adding 2–3 extra minutes.

FAQ

Q. Can I make these dairy free?

Yes—use a dairy-free butter substitute and dairy-free chocolate.

Q. Can I use coconut sugar instead of caster/brown sugar?

You can, though the biscuits will be slightly darker and softer.

Q. Can I freeze the dough?

Absolutely. Freeze in pre-rolled balls and bake as needed.

Q. Why top the biscuits instead of mixing chocolate through the dough?

This method gives a more chocolate-forward appearance while using less chocolate. It’s also great when baking for kids.

Q. Do they spread much?

Only slightly, which makes them ideal for lunch box biscuits.