Chocolate Biscuits and Strawberries

chocolatebiscuit Chocolate Biscuits and Strawberries

This is such an easy gluten free dessert! I thought of making gluten free brownies last night, but I decided to make these chocolate biscuits instead. They are not as rich as brownies and take much less time to prepare and bake. I am sure that not everyone will appreciate a chocolate-flavored biscuit, but I love them. They are not too sweet and pair beautifully with whipped cream and strawberries. Have a wonderful 4th of July weekend!


1 cup plus 1 Tablespoon gluten free flour mix (I used tapioca starch, sorghum, and white rice flour)

1/2 cup sugar

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon xanthan gum

1/4 teaspoon salt

5 Tablespoons butter, melted

1/3 cup plus 2 Tablespoons milk (remember that liquid amount may vary depending on what flours you use)


1 quart strawberries, hulled and halved

1 Tablespoon agave syrup


3/4 cup heavy cream

agave nectar to taste


Preheat the oven to 400 degrees. In a medium bowl, mix the flours, granulated sugar, cocoa, baking powder, baking soda, xanthan gum, and salt. Add the butter and milk, and stir until a soft dough forms. Drop the batter into 4 mounds on an ungreased cookie sheet. Bake for about 12 minutes. Transfer the chocolate biscuits to a wire rack and cool. In a medium bowl, mix the strawberries with the agave nectar. Depending on preference, you may wish to mash about 1/4 cup of the strawberries. In yet another medium bowl, beat the heavy cream until peaks form. Serve the whipped cream and strawberries with the chocolate biscuits.

Serves 4

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