Recipe – Chocolate Chip Teatime Biscuits (Vegan, Egg, Dairy & Gluten-Free)


By  Trinity Bourne

Contributing Writer for Wake Up World

These delicious, crunchy, easy-to-make biscuits are a real favourite here. It’s actually been a miracle that I caught a photo of them at all, given that they tend to fly out of the kitchen before I manage to get my camera out.

Being gluten-free, vegan, free from egg, dairy and refined sugar, these chocolate chip biscuits are suitable for most people, whilst offering a perfect example of how delectable specialist foods can be. Try to use chocolate chips (or a bar) that has been sweetened without refined sugar, for an even healthier version. You’ll find a selection of healthier chocolate available in any good health food store these days. If you don’t eat chocolate then try carob instead.

Preparation time: 15 minutes

Baking time: 12 minutes


50g (1 ¾ oz) white or brown rice flour

50g (1 ¾ oz) tapioca flour

50g (1 ¾ oz) chocolate or carob chips (or a bar)

1 heaped tablespoon of ground flax seed

2 tablespoons (30ml/1floz) coconut oil

2 tablespoons (30ml/1floz) maple syrup

1 teaspoon (5ml) vanilla extract


  1. Melt coconut butter. Note: Coconut butter/oil solidifies at 24 ºC, so unless your kitchen is really warm, you will need to melt it before mixing in. To melt, you can either leave it on a sunny windowsill, in a warm airing cupboard or near a fire/radiator. If your coconut oil comes in a glass bottle then you could also heat some water in a small pan – place the bottle in the water until a sufficient amount of oil has melted.
  2. If you are using chocolate (or carob) from a solid bar (rather than pre-made chips), then chop it up into tiny pieces with a sharp knife.
  3. Weigh and add the rice flour, tapioca flour, chocolate chips and ground flax seed into to a mixing bowl. Mix together quickly with a spoon.
  4. Preheat your oven to gas mark 4 (350 ºF/180 ºC).
  5. Create a well in the middle of the dried ingredients and add the coconut oil, maple syrup and vanilla essence.
  6. Bind all ingredients together with a metal spoon until it binds together and forms a biscuit dough ball. You might find it easier to use the back of the spoon to press downwards onto the ingredients (or simply use your hands), especially towards the end of combining.
  7. Sprinkle a little rice flour on your kitchen work surface and place the fully formed dough ball on top of it, rubbing a little rice flour on top (this stops the mixture sticking to the rolling pin when you roll it). Roll out with a rolling pin until it is approximately 0.3cm (0.2inches) thick, rotating, to allow for an even thickness and adding a little rice flour if the dough begins to stick to the pin or worktop surface at any time. Use a cookie cutter and cut out as many biscuits as you can.
  8. Use a spatula or cake slice to lift your biscuits and then place on a lightly oiled baking tray.
  9. After cutting out, roll the remaining dough back into to ball and repeat the rolling process again. You can repeat this about three times if needed.
  10. Pop your filled baking tray on the top shelf of your preheated oven and bake between 12 and 15 minutes.
  11. After baking, take out and place on a cooling rack (if you have one) or a plate and let them cool down before serving.

Updated October 2014

Trinitys Conscious Kitchen - book coverTrinity’s Conscious Kitchen

Trinity is delighted to bring you this unique and delicious collection of compassionate, healthy and thought provoking recipes, inspired by years of catering for spiritual retreats and events.

Good for the body and great for the soul, Trinity’s Conscious Kitchen is a divinely inspired invitation into a world of transformational eating, introducing original vegan, wheat-free, sugar-free recipes designed to create optimal health, and greater spiritual, mental and emotional clarity.

You can find out more at  Trinity’s Conscious Kitchen  or order now on Amazon.

Further articles by Trinity:

About the author:

Trinity s Conscious KitchenTrinity is an experienced, empathic energy worker and the author of ‘Trinity’s Conscious Kitchen’, a recipe book designed to inspire the soul through conscious vegan, wheat-free cuisine.

Around 18 years ago, during a profound spiritual awakening, the world around her shattered. She became engulfed in a white, universal, timeless, formless light until nothing else existed – other than the nameless truth at the core of all sentient beings. During this life-changing experience Trinity experienced the soul of all other sentient beings, trees, creatures, people as one pulsating energy. Transcending her into a higher realm of unity and oneness, this experience imparted a divine energy that she has been sharing through spiritual work ever since.  She has integrated a wide variety of multidimensional gifts, and works hand in hand with the Angelic Realms, guided by a deep compassion for the Earth and environment.

Understanding that the energy of our food directly impacts sentient life on all levels, Trinity founded  Trinity’s Conscious Kitchen, a website devoted to inspiring the soul through conscious vegan cuisine.  She is the co-founder of the  Openhand Foundation, an organisation dedicated to the evolution of humankind. She works as the divine complement to her soul mate  Open (Chris)  to help facilitate the global Ascension process and feels incredibly blessed to be of divine service.

For more information, check out Trinity’s new book  Trinity’s Conscious Kitchen on Amazon  or visit  for a huge archive of deep insights for the spiritual journey.


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