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Gluten Free Chocolate Wheatens

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You’ll adore this homemade Gluten-Free Chocolate Wheatens Recipe! A delightful twist on Australia’s cherished biscuits, this version substitutes wheat germ with ground flax seeds, maintaining that unique flavor while ensuring it’s gluten-free!

Each biscuit is elegantly finished with a swirl of melted dark chocolate, perfectly balancing crunch with indulgent richness.

Gluten Free homemade chocolate wheatens coated in dark chocolate in a cookie tower.

What is a Chocolate Wheaten?

A Chocolate Wheaten is a beloved Australian biscuit from Arnott’s, marrying the luxurious taste of chocolate with the distinct nuttiness of wheat germ. However, we’re making a gluten-free version by swapping the wheat germ with ground flax seeds to mimic its flavor profile.

Gluten Free Chocolate Wheatens Recipe

Dive into the delightful world of Gluten-Free Chocolate Wheatens, a simple 6-ingredient journey to creating your own gluten-free version of Chocolate Wheatens.

These gluten-free marvels are inspired by the beloved traditional chocolate wheaten biscuit, offering a homemade alternative for those avoiding gluten.

With no need for special equipment or elaborate setups, this recipe promises ease and simplicity.

Using just one bowl and a handful of pantry staples, you can whip up these chocolate-dipped treats perfect for pairing with your favorite tea!

How to Make Gluten Free Chocolate Wheatens

A full and detailed recipe card is at the bottom of this post.

Combine Dry Ingredients: In a large mixing bowl, add the flour and ground flax seeds and whisk until well combined. 

Incorporate Butter: Rub the chilled, cubed butter into the flour mixture for 2 minutes until achieving a breadcrumb-like consistency.

Add Sugar: Stir the sugar into the mixture using a wooden spoon or rubber spatula. 

Form Dough: Pour in the whisked egg, mixing until a soft dough forms.

Shape Biscuits: Roll tablespoons of dough into balls, flatten on the tray to form discs, and prick each three times with a fork.

Bake: Bake for 12-15 minutes or until golden. Allow to cool on the pan for 3 minutes before transferring to a wire rack.

Melt Chocolate: Melt chocolate in a double boiler or microwave, stirring until smooth. 

Dip Each Cookie: Once cooled, dip the bottom of each biscuit to coat in chocolate, let excess drip off, and place the chocolate side up on a rack or lined tray. Swirl the chocolate with a fork for decoration. Refrigerate until set. Enjoy!

Gluten free chocolate wheaten cookie dough on baking sheet pricked with a fork before baking.

Expert Tips

  • Chocolate Dipping: Gently tapping the biscuit over the melted chocolate can help remove excess chocolate for a neater finish.

Can I use another type of flour?

This recipe is tailored for using gluten-free flour to ensure it remains gluten-free. Results may vary with other flour types.

Can I skip the flax seeds?

Flax seeds add a nutty flavor to help mimic the taste and texture of wheat germ, used in traditional chocolate wheaten biscuits. Without them, the texture and flavor will differ.

Gluten free chocolate wheatens coated in chocolate and stacked in a tower.

Storage Instructions

Store: In an airtight container at room temperature for up to 1 week. 

Freezing: Freeze cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from the freezer, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen in an airtight container for up to 3 months.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Chocolate wheatens made gluten free stacked in a tall cookie tower with more wheatens surrounding.

Gluten Free Chocolate Wheatens

Samantha Pickthall
One of Australia's cherished biscuits, these Gluten Free Chocolate Wheatens substitutes wheat germ with ground flax seeds, maintaining that unique flavor while ensuring it's gluten-free!
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course cookies
Cuisine Australian
Calories 2436 kcal

Ingredients
 
 

  • 1 1/2 cups (210g/7.4 oz.) gluten free all-purpose flour, scoop & leveled
  • 1/3 cup ground flax seeds*, also known as linseeds
  • 100 g salted butter, cubed and chilled
  • 1/3 cup coconut sugar
  • 1 large egg lightly beaten

Chocolate Coating

  • 100 g dark chocolate block of choice, I use Cadbury or Lindt

Instructions
 

  • Preparation: Preheat your oven to 180ºC (356ºF) and line a large flat baking sheet with baking paper and set aside.
  • Combine Dry Ingredients: In a large mixing bowl, add the flour and ground flax seeds and whisk until well combined.
  • Incorporate Butter: Rub the chilled, cubed butter into the flour mixture for 2 minutes until achieving a breadcrumb-like consistency.
  • Add Sugar: Stir the sugar into the mixture using a wooden spoon or rubber spatula.
  • Form Dough: Pour in the whisked egg, mixing until a soft dough forms.
  • Shape Biscuits: Roll tablespoons of dough into balls, flatten on the tray to form discs, and prick each three times with a fork.
  • Bake: Bake for 12-15 minutes or until golden. Allow to cool on the pan for 3 minutes before transferring to a wire rack.

Chocolate Coating

  • Melt Chocolate: Melt chocolate in a double boiler or microwave, stirring until smooth.
  • Dip Each Cookie: Once cooled, dip the bottom of each biscuit to coat in chocolate, let excess drip off, and place chocolate side up on a rack or lined tray. Swirl the chocolate with a fork for decoration. Refrigerate until set. Enjoy!

Notes

  • * Flax Seeds: If using flax seeds, measure out 3 Tbsp of the seeds and add to a coffee grinder to grind into a meal. This will produce a little over 1/3 cup.
 
  • Store: In an airtight container at room temperature for up to 1 week.
 
  • Freeze: Cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from the freezer, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen in an airtight container for up to 3 months.

Nutrition

Calories: 2436kcalCarbohydrates: 239gProtein: 42gFat: 157gSaturated Fat: 79gPolyunsaturated Fat: 21gMonounsaturated Fat: 40gTrans Fat: 3gCholesterol: 382mgSodium: 846mgPotassium: 1233mgFiber: 44gSugar: 66gVitamin A: 2776IUVitamin C: 0.3mgCalcium: 378mgIron: 22mg
Tried this recipe? Let us know how it was!

3 Comments

  1. Hi, thanks for this recipe.

    How do you hold onto the biscuits to dip them?

    Also what alternative to ground flaxseed might be used?

    Cheers.

    1. Hi Angie! When I dip the biscuits into the chocolate, I just hold the biscuit with my hands, using two fingers, my thumb on one edge and my pointer finger on the other side of the biscuit. I have the biscuit base facing down and then dip the flat base into the chocolate, allowing the excess to drip back down into the bowl. I have a video of how I do this on my Instagram, here is that video: https://www.instagram.com/reel/CdLBgEBgxRZ/
      It’s for my regular wheatens but it’s the same process. In regards to the flaxseed, you can substitute it for wheat germ, however. the biscuit will no longer be gluten free. Here is the wheaten recipe that uses the wheat germ: https://wholesomepatisserie.com/homemade-chocolate-wheatens/ You may also try swapping it for and LSA blend (ground lindseed, sunflower & almond) or almond meal, although I have not tested this recipe using these substitutes. I hope this helps Angie, good luck! Sam x

  2. I tried this recipe today with Nuttelex (dairy free) instead of butter. They turned out well but lacking a bit of flavour, may be to do with the DF substitute. Thank you nonetheless!

5 from 1 vote (1 rating without comment)

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