Gluten Free Almond Chocolate Chunk Biscuits

Fudgey, chocolatey, decadent cookies are the ultimate treat to share with your loved ones. Gluten free friends?
No worries – these are made with almond flour! Whip these tasty morsels up in under half an hour and they will
quickly become everyone’s favourite!

Gluten Free Almond Chocolate Chunk Biscuits

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Recipe by NZEggs Course: Dessert, BakingCuisine: New ZealandDifficulty: Easy


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Whip up a batch of these fudgy, flourless, chocolate cookies – they’re naturally gluten free, but no one will miss the flour! These cookies are .decadent and chocolatey, chewy on the inside and slightly crispy around the edges


  • 2 cups ground almonds (also known as almond flour or almond meal)

  • 1.75 cups icing sugar

  • 0.5 cup cocoa

  • pinch salt

  • 0.5 teaspoon baking soda

  • 3 egg whites

  • 125 g dark chocolate, cut into small chunks


  • Preheat the oven to 180°C. Line a couple of baking trays with baking paper.
  • Put the almonds, icing sugar, cocoa, salt and baking soda in the bowl of an electric mixer.
  • Turn the mixer on low and mix to combine. Add the egg whites, then turn the speed up to medium. Continue mixing for 3 – 4 minutes until the batter has thickened.
  • Fold through the chocolate. The mix will be quite sticky.
  • Use a tablespoon to place spoonfuls of batter on the trays, allowing room for the biscuits to spread while they bake.
  • Bake for 14 – 16 minutes until the biscuits start to crack. Cool on a wire rack.


  • The biscuits will firm up while they’re cooling on the wire rack. Delicious and crisp on the first day, they’ll soften slightly and go fudgy on the second.
  • Store in an airtight container for maximum shelf life – if they last longer than a day that is!
  • For extra crunch and texture, try adding a handful of chopped, roasted almonds to your biscuit dough.

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