Yesterday I remembered how much I used to love choc chip biscuits. It was one of the first recipes that I ever learnt how to make by myself and the first recipe that I decided to healthify. Since our family has been mostly egg free, thanks to our little Frankie’s allergy, I haven’t made my old faithful choc-chip biscuits. I don’t know what made me think about this yesterday but alas, I did. And so today I created a delicious gluten free, dairy free and egg free (hoorah) buckwheat choc pecan biscuit recipe that I am thrilled with. They tick all of the biscuit necessities. They’re delicious, crispy and don’t crumble (this last one is hard to achieve with egg free recipes, trust me). They were a total win. And I am now totally chuffed with my self.
When a recipe works first time, it makes my day.
If there is a nut allergy, you could absolutely make these without pecans. I mean, who doesn’t love chocolate biscuits anyway? The pecans are a delicious addition, but not essential. Another struggle I have had is baking without real butter. I find that real butter helps a bake to stick together and prevents crumbling to an extent. The process of adding the tapioca starch to the melted coconut oil mixture really helped with creating a nice firm biscuit.
Dairy Free Choc Chips
The choc bits I’ve used in this recipe are vegan (dairy free) and are sweetened with rapadura sugar, which is a more wholesome alternative to regular sugar. I sourced these from my local organic grocer.
When you add the tapioca/coconut oil mixture to the biscuit mix, it melts the chocolate which mixes all through the biscuits. If you want to make your more traditional choc chip biscuits, you could allow the tapioca/coconut oil mixture to cool slightly before mixing it through. Alternatively, you could add the choc bits at the end.
I use buckwheat flour a lot in my gluten free baking. Buckwheat flour is high in B vitamins and rutin. Rutin is a bioflavonoid and is actually more available in roasted buckwheat. Buckwheat, like quinoa, is a pseudo grain. So it’s actually a seed but has similar properties to a grain. It is a fantastic, gluten free alternative and is a highly nutritious swap for wheat.
I hope you love these Choc Pecan Biscuits as much as I did! By the way, these biscuits are big time kid approved.
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- 2 cups buckwheat flour
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 3/4 cup dark choc chips
- 1 cup pecans roughly chopped
- 2/3 cup extra virgin coconut oil
- 1/4 cup honey
- 2 tsp vanilla essence
- 1/4 cup tapioca flour
- Preheat oven to 180 degrees Celsius.
- In a large bowl, mix together buckwheat flour, coconut sugar, baking powder, choc chips and pecans and mix to combine.
- Add coconut oil, honey and vanilla to a small saucepan and heat on low, continuously stirring until coconut oil is melted.
- Add tapioca flour to coconut mixture and whisk together until well combine and mixture begins to thicken.
- Pour coconut mixture into dry mixture and stir to combine. Choc chips will melt though the mixture.
- Take a spoonful of mixture, roll into a ball and place onto a baking paper lined tray. Repeat until all mixture is used. A second baking tray may be needed.
- Press each biscuit ball down with a fork and then place trays in oven for 15 minutes.
- After 15 minutes, remove baking trays from oven and allow biscuits to cool for about ten minutes before transferring onto a cooling rack.