Guilt-less Desserts & Treats for your Family

Chocolate Ripple Bisuits

  Chocolate Ripple Biscuits

Whilst it was never my aim to try to recreate and healthier the entire Arnotts Biscuits range it has become an accidental outcome; one that I will now obsess over and waste many hours salving over burnt cookies for (queue todays efforts in recreating Gingernut Biscuit).

The Butternut Snap Biscuit has been very versatile and super tasty (Pie, Frosting, more Pies), so I had high hopes for the Chocolate Ripple Biscuit. These Biscuits taste just like the store bought ones, but they are made without Gluten, Dairy or Processed Sugars and are also Paleo friendly. Bet they can’t put that on an Arnotts box! 

These Cookies can also be used as a biscuit crumb base in a pie by following these directions  and would be awesome filled with Banana Cream, Strawberry Whipped Cream or Chocolate Mousse. It can even be used instead of the Chocolate Pie Crust in the Mississippi Mud Pie or Choc-Bavarian Pie.

 Is it wrong that I only came up with this recipe so I could make a Ripple Cake? No it is not…I have eaten the Ripple cake and not only is it one of the best desserts on this blog it is so ugly that it had to taste good (the food equivalent of “his got a nice personality’!).

Chocolate Ripple Biscuits

Prep Time1 hr
Cook Time18 mins
Total Time1 hr 20 mins
Servings: 18


  • 2 tablespoons Coconut Oil
  • 1/2 cup Maple Syrup
  • 1 Egg
  • 1/2 teaspoon Vanilla Extract
  • 2 tablespoons Golden Syrup
  • 1 1/2 cups Almond Meal
  • 1/4 cup + 1 tablespoon Cocoa
  • 3 tablespoons Arrowroot
  • 1/2 teaspoons Cream of Tartar
  • 1 teaspoon Bicarb Soda
  • Pinch salt
  • 1 tablespoon milk


  • Combine all the wet ingredients (except the milk) in a blender and mix until combined.
  • Add the dry ingredients and blend until combined.
  • Add the milk and pulse in.
  • Place mixture in the fridge for a minimum 30 minutes.
  • Preheat oven to 175C/350F.
  • Place heaped tablespoons of mixture on the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading).Place tray in fridge for 15 minutes.
  • Bake in oven for 16-18 minutes. The biscuits will be slightly cracked on top.
  • Cool on tray for 5 minutes then transfer to a wire cooling rack.
  • The biscuits will firm up as they cool.

9 Comments to Chocolate Ripple Bisuits

    • They usually are on the day of baking. As I don’t use butter or sugar in the biscuits they won’t have the same hard core crunch like a traditional anzac but they aren’t a soft biscuit either.

        • Thanks!! They also make an amazing Ripple Cake! I love using Cherry Cream between the biscuits but Whioled Coconut Cream would also be magic. If you want a softer and simpler cookie try the Chocolate Macadamia Nut Butter Cookies. Thanks for visiting!!

    • You could Melissa. You could also use a seed meal (flaxseed etc). Flours often have a different gram/cup amount to nut meals so be careful that the mixture isn’t too dry. Coconut flour can’t be swapped 1:1 for anything else!

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