Chocolate Raisin Biscuits Gluten Free or Not
Indulge in the perfect balance of rich cocoa, chewy raisins, and bursts of semi-sweet chocolate with these irresistible Chocolate Raisin Biscuits—specially crafted to be gluten-free or not, based on your preference! Perfectly crisp around the edges with a tender center, these biscuits are a delightful treat for any occasion. Made with a versatile flour base and enhanced with real butter and brown sugar, they offer a depth of flavor that pairs beautifully with the natural sweetness of raisins and melty chocolate chips. With an easy prep time of just 15 minutes, these biscuits are ideal for a quick dessert or a lunchbox favorite. Whether you're gluten-free or sticking to the classic version, these biscuits deliver satisfying sweetness in every bite.
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Recipe Information
Ingredients
- 240 grams Gluten-free all-purpose flour (or regular all-purpose flour)
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter (room temperature)
- 150 grams Brown sugar
- 50 grams Granulated sugar
- 1 large Egg (room temperature)
- 1 teaspoon Vanilla extract
- 150 grams Raisins
- 120 grams Semi-sweet chocolate chips
- 1 tablespoon Milk (optional, for texture adjustment)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy using a stand mixer or hand mixer, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If the dough feels too dry, add the optional milk, 1 tablespoon at a time, until the desired consistency is reached.
Fold in the raisins and chocolate chips with a spatula, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheets, spacing the biscuits about 2 inches apart.
Flatten the tops of each biscuit slightly with the back of a spoon or your palm.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
Remove from the oven and allow the biscuits to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the biscuits in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 15.2 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 88 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
