These biscuits are ideal if you’re looking for a little pick me up to boost your energy and help your immune system as Cacao is high in iron. They’re also intensely chocolatey and the optional sprinkle of cacao on top makes them even more crunchy! I often freeze a batch of raw preprepared cut biscuits that can quickly be defrosted and popped in the oven for any emergency biscuit requirements. This is another great recipe from The Modern Baker by Melissa Sharp that I’ve adjusted to be gluten free.


  • 170g unsalted butter (at room temperature)
  • 200g coconut sugar
  • 2 egg yolks
  • 3 tbsp coconut oil, melted
  • 200g gluten free plain flour
  • 120g raw cacao powder or cocoa
  • cacoa nibs, for topping (optional)


  1. Preheat the oven to 170°C. Line a baking tray with parchment paper.
  2. Beat together the butter and sugar.
  3. Add the melted coconut oil and egg yolks. Stir well.
  4. Add the flour and cocoa powder and combine together to make a sticky dough.
  5. Wrap the dough in cling film and place in the fridge for at least an hour. It also keeps in the fridge for several days.
  6. Remove from the fridge and roll out to between 3-5mm depending on how thick you like your biscuit.
  7. Cut out any biscuit shape of your choice, sprinkle with cacao nibs and place them on a baking tray.
  8. Bake for 10-12 minutes. Leave the biscuits to cool and firm up for 10 minutes before transferring to a cooling rack.