Chewy Chocolate Chip Biscuits

Name: Chewy Chocolate Chip Biscuits (Gluten and Dairy Free)
Prep time: 5 min
Cook time: 12 min
Ingredients: 2 Eggs; 1 1/2 cups Soft Brown Sugar packed; 1 tsp vanilla extract; 2 cups Plain gluten free flour; 1 heaped tsp Baking powder; 1/2 tsp Bicarb soda; 1/2 cup Neutral oil (i used rice bran); 1/4 cup Chopped raisins; 1 cup Dairy free dark chocolate - chopped

Gluten free, dairy free & nut free

One of the ways I show love to my family is through my kitchen. I find deep joy in preparing food that both delights and nourishes — food that fills bellies, steadies moods and quietly says you are cared for. There is something deeply satisfying about filling a biscuit tin with freshly baked treats, knowing that when hunger pangs strike, little hands will come wandering.

I was never really a biscuit person. Growing up, we had one of those plastic airtight biscuit barrels — the kind you had to pinch the clips to break the seal — half-filled with assorted shop-bought biscuits. I can count on one hand how many times I reached into that container. Cake was always the better option. Chocolate cake, to be exact.

Somewhere in my mid-twenties, though, biscuits and I became friends. I began baking them, tweaking recipes, adjusting textures and flavours — and not much has changed since. In fact, I’ve been quietly toying with the idea of a mini biscuit ebook. We’ll see where that lands.

These biscuits are everything I want in a chocolate chip cookie: chewy, rich, gently caramelised from soft brown sugar and studded with dark chocolate chunks. They’re also gluten free, dairy free and nut free — making them ideal for allergy-friendly households and schools.

Why You’ll Love These Biscuits

Soft, chewy texture with caramel notes
Packed with dark chocolate chunks
Naturally nut free and dairy free
Gluten free but no one would ever guess
Perfect for lunch boxes, afternoon tea or sneaky snacks
Simple ingredients, easy method

They never last long in my house — disappearing quickly and usually silently, with every crumb savoured.

There were fleeting dreams of homemade chocolate chip ice cream sandwiches — but both the ice cream and the biscuits vanished before they ever met each other.

This recipe includes raisins, which add a little burst of sweetness as you eat the biscuit. If raisins aren’t your thing (looking at you, Ryder — my six-year-old), feel free to leave them out or substitute with something you love. Chopped dates work beautifully here.

You can also mix up the chocolate — milk, white, dark, or a combination. This recipe is forgiving, adaptable and deeply comforting.

Recipe: Chewy Chocolate Chip Biscuits

Makes: ~30 biscuits
Prep Time: 5 minutes + 1 hour chill
Cook Time: 10–12 minutes
Difficulty: Easy

Ingredients

2 eggs
1½ cups soft brown sugar, packed
1 tsp vanilla extract
2 cups plain gluten free flour
1 heaped tsp baking powder
½ tsp bicarbonate of soda
½ cup neutral oil (I use rice bran oil)
¼ cup chopped raisins (optional)
1 cup dairy free dark chocolate, chopped

Method

In a food processor or stand mixer, add eggs, vanilla and sugar. Whiz until light and well combined.
Add oil, gluten free flour, baking powder and bicarb soda. Pulse in short bursts until just combined.
Add chocolate and raisins and pulse briefly to incorporate.
Transfer mixture to a bowl and refrigerate for 1 hour. The dough will be slightly loose.
Preheat oven to 180°C (350°F) and line baking trays.
Using a teaspoon, roll dough into balls and place 5 cm apart on trays.
Bake on the middle rack for 10–12 minutes:
- 10 minutes for chewy
- 12 minutes for crisp edges
Cool on trays for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Swap raisins for chopped dates or extra chocolate
Use a mix of dark, milk and white chocolate if desired
Chill the dough longer for thicker biscuits
Sprinkle with sea salt before baking for contrast

Serving & Storage

Store in an airtight container for up to 2 weeks
Freeze baked biscuits for up to 3 months
Perfect with tea, coffee or tucked into lunch boxes
Ideal for school-safe baking

FAQ

Q. Are these suitable for nut-free schools?

Yes — they contain no nuts or nut-based ingredients.

Q. Can I make these egg free?

This recipe hasn’t been tested egg free, but flax eggs may work.

Q. Why chill the dough?

Chilling helps firm the dough and improves texture while baking.

Q. Can I reduce the sugar?

You can slightly reduce it, but it will affect chewiness and caramel flavour.

These biscuits are comfort in edible form. They’re the kind of thing you bake once and then bake again — because the tin is suddenly empty and no one admits to it.

They’re allergy-friendly, deeply satisfying and proof that gluten free and dairy free baking doesn’t need to feel like a compromise. Just good ingredients, a little time and a lot of love.