Chocolate Chips Shortbreads (Vegan and Gluten-Free)

Hello sweet people,

I like having some sweet and ‘crumbly’ biscuits once in a while, especially when we are in March and it still feels like Winter is at its best instead of having an early Spring feeling.

I came up with this shortbreads recipe, adding chocolate chips for the fun (and for the taste of course, who doesn’t like a bit of dark chocolate?), with a warm cup of tea (green tea earl grey is my favourite 🙂 ), it is the perfect match, the hardest will be not to eat them all!

Here we go: Chocolate Chips Shortbreads, vegan, egg-free, dairy-free and gluten-free


Makes 15-18 cookies


-200 g dark chocolate chips

-100 g of rice flour

-100 g coconut oil

-80 g brown sugar

-50 g almonds powder

-1 table spoon of milled flax seeds/line seeds

-3 table spoons of water

-2 tea spoons of baking soda

How to proceed:

Preheat your oven at 180°C.

Melt the coconut oil in a pot, remove from the stove when melted. Pour in the sugar and mix.

In another small pan, mix the flaxseeds and the water and warm up this mixture, still mixing, until a a gelatinous texture similar to egg develops. Let it cool down.

In a salad bowl, mix together the rice flour, the almonds powder and the baking soda. Pour this mix into the melted coconut+sugar mix, adding also the gelatinous flaxseeds mix and the chocolate chips. Mix until you have an homogeneous dough. On a baking tray covered with baking paper, shape small disks keeping space between each of them.

Bake in the oven for 10-15mins.

When baked, wait 5-10mins that it cool downs to remove the biscuits from the tray as they are fragile when warm and VOILA, you can treat yourself!!


Perfect occasions for these Almond Chocolate Chips Cookies:

-tea time


Version Française

Pour 15-18 biscuits


-200 g de pépites de chocolat noir

-100 g de farine de riz

-100 g d’huile de noix de coco

-80 g de sucre brun

-50 g de poudre d’amandes

-1 cuillère à soupe de graines de lin broyées

-3 cuillères à soupe d’eau

-2 cuillères à café de bicarbonate de soude

Comment procéder:

Préchauffer votre four à 180 ° C. Couvrir une plaque de cuisson de papier sulfurisé.

Mélanger le sucre brun et l’huile de noix de coco dans un bol.

Dans une petite casserole, mélanger les graines de lin et l’eau et chauffer ce mélange à feu doux jusqu’à ce que la texture devienne gélatineuse, similaire à un œuf. Retirer du feu et laisser refroidir.

Dans un saladier, mélanger la farine de riz, la poudre d’amandes et le bicarbonate de soude. Verser ce mélange dans  le mélange da noix de coco + sucre, ajouter le mélange gélatineux de graines de lin et les pépites de chocolat. Mélanger jusqu’à obtention d’une pâte homogène. Sur une plaque de cuisson recouverte de papier sulfurisé, façonner de petits disques en laissant de l’espace entre eux.

Cuire au four pendant 10-15 minutes. Retirer la plaque du four et laisser refroidir 5-10mins avant de retirer les biscuits de la plaque de cuisson car ils sont fragiles à chaud et VOILA, vous pouvez vous régaler !!

Occasions parfaites pour ces Biscuits aux pépites de chocolat:


-Buffet (anniversaire, soirée…)



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