Gluten free chocolate biscuits are easy to make. Simply toss everything into a bowl, mix, then roll the balls of dough into balls and cook. They’re a yummy chocolate flavour, and they’re perfect for tossing in choc chips, coffee, or nuts.

These cookies store nicely in an airtight container for around one week.

Ingredients

• 1 box mud cake mix
• 2 eggs
• 40g Melted Butter

Method

1. Preheat oven to 165°(C) fan forced. Spray and line and oven tray
2. In a medium bowl add cake mix, eggs and melted butter. Mix with a wooden spoon until fully combined.
3. Spoon Batter onto a tray using approximately 1 tbl to get 12 cookies. Tip – using an ice cream scoop is an easy way of portioning the cookie mix. Optional – Sprinkle the top with icing sugar before baking.
4. Bake for 18 minutes. When the cookies are cool, Mix the icing sachet with 2 Tbls of boing water. You may need to add a little bit more boiling water if you would like a drizzled effect

Tip – Using a zip lock bag is an easy way of piping the icing onto the cookies.

Get more of the best gluten free cookie recipes here.