Chocolate Afghan Biscuits

These are so easy to make, so get your children involved as well. A healthier adaptation of a traditional recipe, you could easily switch the butter for coconut oil (just use a touch less) to make these dairy free/vegan friendly. This recipe is 'almost' paleo as I have included organic cornflakes as I believe they help make this recipe more authentic but you can switch for toasted coconut flakes if wanting grain free.

I've also included a "hack" for lazy bakers like me. Turns out this biscuit recipe also makes a perfect slice so with 30% less effort for the same delicious taste, give it a go. I highly recommend.


Makes 12 biscuits | Gluten free, Dairy free option, Paleo/Keto option



100 grams butter, melted (to make dairy free, sub for coconut oil but use 90g)

0.5 cup granulated sugar or golden sweetener or 0.25 cup maple syrup/honey

0.25 cup dark cocoa powder (I prefer Avalanche)

2 cups almond meal

0.5 teaspoon vanilla essence

1.5 teaspoon baking powder

1 cup gluten free cornflakes (sub: toasted coconut flakes)

pinch of celtic salt

1 cup dark chocolate chips (I love ChocZero which are monkfruit sweetened)

12 walnuts

  • Preheat your oven to 170°C. Line your baking tray with baking paper.

  • In a large bowl, mix together butter, sweetener, cocoa, almond, vanilla, baking powder and salt together until well combined. Gently fold in cornflakes until evenly distributed.

  • Put a heaped spoon into clean hands and roll into a ball shape. Place onto baking tray and repeat until all mixture is used. Use a fork to lightly press the biscuits down a little.

  • Place tray into oven, and bake for 20 minutes.

  • Once cooked remove tray from oven. After a few minutes, carefully lift biscuits onto a wire rack, placing the used baking paper underneath while they cool.

  • To make the chocolate topping, heat 1 cup of water gently in a small saucepan and place a glass bowl over the top, ensuring no water escapes. Place your chocolate chips into the bowl, gently stirring as they melt. Once fully melted, turn the heat off.

  • When the biscuits have cooled, place a tablespoon of melted chocolate onto the centre of the biscuit. Top each biscuit with a walnut. Allow chocolate to set.

  • Store biscuits in an airtight container, preferably in fridge.


LAZY PERSON HACK: Follow the same timings and general instructions, but rather than make into biscuits, press the mixture into a greased  brownie tray (I use a square glass one from Kmart with an 18cm diameter, it's perfect) and bake. Allow it to cool before pouring chocolate on top and scattering walnuts over.

Enjoy this free recipe?

I am passionate about helping make real food food our ally. For the price of a cup of coffee, you can help support the development of more free recipes via Ko-Fi without the huge amount of text to scroll through first. You may also really enjoy my gluten free recipe ebook, For Real, with 70 nutrient-dense recipes from my kitchen to yours.

If you do make this dish, please share on Facebook or Instagram and tag me in! I'm @raisedonrealfood. Thank you ♡

If you’re interested in one-on-one coaching designed to help you build a strong nutrition and lifestyle foundation to overcome skin and gut health related challenges such as eczema and allergies, I see a small number of clients each week from around the world in my private integrative nutrition and gut health clinic which is 100% online. For more information visit here.