Gluten free Chocolate and Honey Biscuits

Having had limited success with biscuits without any added sugar I decided to try honey instead of adding crystallised sugar.

Remember children under 12 months should not have honey.

  • 100g rice flour
  • 25g cocoa
  • 1 tsp GF baking powder
  • 75g butter
  • 60g honey
  • 1 egg


  1. Line a baking sheet and heat the oven to 190C (fan 170C)
  2. Measure the flour, cocoa and baking powder and stir well.
  3. In the food processor blend the butter, and add the honey
  4. Add the egg, and then the flour mixture.
  5. If the mixture is not soft add some milk or water.
  6. Place small spoonfuls on the baking sheet, and press down with a fork (or finger)
  7. Bake for 16-18 minutes until the biscuits are set.
  8. Cool on a wire rack

Gluten Free Apricot Biscuits with No Added Sugar

Having successfully devised the ultimate recipe for Gluten Free Tea Bread with No Added Sugar, I am now starting on experiments to make Gluten Free Biscuits with No Added Sugar (BTW I am English so what I call Biscuits are called Cookies in the US).

My aim is to make biscuits that my grandchildren will enjoy but that won’t add to their daily intake of added sugar.

I already have one recipe for a biscuit that has no added sugar – Grandma’s Biscuits but these are oats based so not like traditional biscuits so I want some that are a bit more “biscuity”.

Mr 4 year old particularly likes apricots, and so do the other children, so I am using them for sweetness in this set of experiments.


  • 125 g dried apricots – pulverised in the food processor
  • 100g GF flour
  • 1 teaspoon baking powder
  • 75g butter
  • 25g flax seeds (ground)
  • 1 egg (beaten)
  • ~4 tablespoons milk


  • Line a baking tray with greaseproof paper/parchment. Heat oven to 160 C fan (180 C conventional)
  • In the food processor cream the butter and flaxseeds
  • Beat in the the apricots; then the sieved flour and baking powder; and then the beaten egg .
  • Add sufficient milk to make a soft dough.
  • Spoon on the baking tray – this mixture should give about 30 biscuits. Flatten slightly with a spoon or finger.
  • Bake for 15-20 minutes – until set and light brown.

These biscuits turned out ok – they are not as “crumbly” as I would like. So I am considering what to change to try and get the crumbliness.

PS The younger children (2 and 3 years old) recognised these as biscuits and ate them and asked for more. The older children (4 and 5) politely ate one and refused more.

Gluten Free No Bake Date Cookies

Having recently written about Sugar, Children and Gluten Free I wanted to make some biscuits with Mr 4yo without any added sugar. There are various recipes for no bake cookies, some with sugar, chocolate and the like. I concocted this recipe based on what I had in.

Gluten Free Cookies


  • 150g dried dates soaked in fruit tea for at least 1 hour
  • Round tbsp of peanut butter (about 50g)
  • 60g GF oats


  • Drain the dates (discard the tea)
  • Pulse the dates in a food processor, until in small pieces.
  • Add oats and peanut butter, and mix until combined.
  • Roll into small balls, we got 20.
  • Cool in the fridge.
  • These are best stored in the fridge, or frozen and allowed to defrost.

The Verdict

Mr 4 Loved making these, and enjoyed eating his sample.

Mr 1 was offered one at snack time but turned his nose up at them without even touching (he had just woken from his nap). Later when we were packing them into a box, he indicated he wanted one, but his request was turned down as too close to dinner time.

Grandad thought they were far too sweet.

I loved them.

We still have to hear what Mr4’s family said, and his cousins haven’t tried them.

Added later

I heard from Mr 4’s parents that they liked these, and so did Mr 1. They said that they were a bit soft and that was because I had forgotten to tell them to store in the fridge!

I am definitely going to make them again – but not for Grandad…

Orange and Almond Cookies – the verdicts

Having made the Orange and Almond Cookies I tried them on a few people, the comments are interesting…

First of all the adults who tried them all thought they were acceptable, and nice and short for a plain biscuit. My friend did suggest that children would like them better if I put icing on, but that is rather counter to keeping the amount of sugar down!

Mr 1 year old (yo) ate the one he was given and then pointed at the tin in the hope of seconds. Since the biscuits were very small (1″ square) he was lucky.

Ms 2 yo ate hers, and politely asked for more.

I took a couple of the biscuits up to school when meeting Mr 5 yo. He first ate his apple and then the biscuits. I asked for his opinion on the taste. He wasn’t sure about what could be changed, maybe a bit more orange. When we got home he asked if there were any more.

I took a couple of these and some flapjack for Mr 4 yo after his sports class. He nibbled the corner and then gave it back saying he didn’t like it, and could he have the flapjack.

So I am not sure it is worth fiddling with this recipe to get a better biscuit…

Orange and Almonds Cookies

This is my first attempt at making my own gluten-free recipe. Perfectly acceptable, I may later tweaking the ingredients/method later.


  • 60g butter
  • 120g rice flour, extra for dusting
  • 2 tsp GF baking powder
  • 60g ground almonds
  • 1 tsp orange extract
  • 3 tbsp maple syrup
  • Water to mix


  • Heat oven to 180C Fan, prepare to baking sheets by covering with baking parchment (or greaseproof paper)
  • Sieve flour and baking powder, stir in the ground almonds.
  • In a mixer blend the butter, add the flour mix, maple syrup.
  • Add a small amount of water and mix, repeating until the mixture represents breadcrumbs (ie stop before it forms a dough.
  • With floured hands gather together the crumbs and it should come together as a dough.
  • On a floured surface thinly roll out the dough.
  • Cut into pieces with either cookie shapes, on a pasta cutter. I got 40 1″x1″ cookies.
  • Place on baking trays, and bake for 10 minutes, until brown.


These biscuits aren’t very sweet, you could try adding more maple syrup, or another sweetener (such as honey or sugar).

As they contain nuts they should not be given to babies (or anyone with a nut allergy).

The verdicts (added 17th Feb)

During the week I tried these biscuits on various people see The Verdicts. My conclusion is to leave the recipe as is for a plainly sugar biscuit that 75% of children like.

Gluten Free Chocolate Cookies

Over the past weeks I have made the children oat based cookies (either Grandma’s Flapjacks or biscuits), I have a big bag of GF oats and both are usually popular. But the other day Mr 5 years old asked about different biscuits, so I decided to try something that was chocolate. I spent quite a while in the supermarket examining chocolate chips to see if they were GF, and decided it would be safer to make biscuits with cocoa.

I also wanted to try Rice Flour so I bought a bag and thought I could try and find a recipe at home. In fact the bag had a recipe for Vanilla Cookies, I added 25g of cocoa and otherwise followed the recipe.

Fresh from the oven

We have just tried them with a cup of coffee, and they were very tasty. Will have to wait to see what the children think.

Grandma’s Biscuits

These biscuits are a favourite with our grandchildren, and they have no added sugar so their parents are not adverse to them partaking.

Biscuits fresh from the oven


  • 1 ripe banana
  • 250g dried fruit (such as raisins)
  • 180 g of Gluten Free porridge oats
  • 80 ml of vegetable oil
  • 1 beaten egg


  1. Squash the banana
  2. Stir in the dried fruit and the oats
  3. Stir in the oil and the beaten egg.
  4. Place spoonfuls of the mixture on a greased baking tray (I put greaseproof paper on as well), and pat down with a fork.
  5. Bake for about 20-25 minutes at 170°C conventional oven, 150°C fan, gas mark 4, until light brown, and they feel firm to the touch.
  6. Cool and store in a tin (or eat)A


  • I have made these with a variety of dried fruits and they are all popular. Big fruits like dates and apricots need chopping before using.
  • Using gluten free oats doesn’t impact on the recipe.
  • depending on the size of spoonfuls I get between 24 and 36 biscuits.
  • I use my food processor for all the chopping and mixing.
  • These freeze well. Remember to mark as gluten free.