World Biscuit Day 2026: Crisp Gluten-Free Biscuit Recipes To Pair With Your Evening Chai

World Biscuit Day is celebrated every year on May 29, and few snacks can feel as comforting as biscuits with a hot cup of chai. In India, particularly, the chai-biscuit tradition is less about hunger and more about a habit, comfort, long conversation, and pausing between long days. From rainy evenings and train journeys to office breaks and late-night cravings, biscuits have become part of everyday life across generations.

But as more people have become mindful about what ingredients are in their food, many home bakers are now testing gluten-free versions that still feel warm and also satisfying without relying on the use of maida. Interestingly, gluten-free baking at present is no longer just limited to dietary restrictions. Millets, oats, coconut flour, almond flour, and besan are gradually finding their way in biscuit tins because they add texture, nuttiness, and the flavour that feels homemade instead of factory-made.

Almond And Cardamom Biscuits

These biscuits are somewhere between traditional nankhatai and contemporary tea cookies. Almond flour gives them a rich, nutty consistency, whereas cardamom keeps the flavour familiar as well as comforting. They crumble very softly rather than breaking sharply, making them perfect to pair with evening chai. Unlike many other gluten-free biscuits that feel dry, these remain buttery and aromatic because almond flour naturally has moisture.

Ingredients 

1 cup almond flour

2 tbsp rice flour

1/4 cup powdered jaggery

3 tbsp ghee

1/2 tsp cardamom powder

Pinch of salt

Methods 

• In a bowl, mix the almond flour, rice flour, and jaggery evenly. 
• Now, add ghee to it and mix everything.
• To this, now mix in the cardamom powder and a pinch of salt, and knead to make a soft, pliable dough. 
• Take a small amount of dough and shape the biscuits into small rounds with your palms.
• Bake it for about 170°C for at least 12 to 15 minutes until they turn a bit golden brown.
• Let the biscuits cool down completely and then enjoy with hot chai.

(Image credit: Freepik)

Coconut Jaggery Biscuits

Coconut jaggery biscuits have the flavour of old bakery coconut cookies, but feel much lighter. Coconut flour and desiccated coconut, when blended, give the biscuit a bit of a chewy texture that pairs beautifully with jaggery’s caramel-like taste. They also smell amazing while getting baked, filling the kitchen with a warm, toasted coconut fragrance.

Ingredients

• 1/2 cup coconut flour
• 1/2 cup desiccated coconut
• 1/4 cup jaggery powder
• 2 tbsp coconut oil
• 1 egg or flax egg
• 1/2 tsp vanilla extract

Method

• In a mixing bowl, add coconut flour and desiccated coconut.
• Add jaggery powder and coconut oil evenly to the mixture.
• Now, mix the egg or flax egg so that the eggs bind the dough appropriately.
• Now, add vanilla extract to give the biscuit a warm bakery-style flavour.
• Shape the dough into small cookies and place them on a lined tray.
• Bake at around 175°C until the edges turn a bit golden and fragrant.
• Let them cool down and then store them in an airtight box.

Also read: Biscuit Recipes: 5 Ways To Make Your Biscuit Into A Filling Snack

Ragi Chocolate Biscuits

Ragi works particularly well in the form of biscuits because its earthy taste balances the chocolate beautifully rather than competing with it. These biscuits taste much deeper and less sugary than other regular chocolate cookies, making them perfect for people who like darker, more comforting tastes to pair with coffee or chai.

Ingredients

• 1 cup ragi flour
• 2 tbsp cocoa powder
• 1/4 cup powdered jaggery
• 3 tbsp butter
• 2 tbsp milk
• 1/2 tsp baking soda

Methods

• In a bowl, mix the ragi flour, cocoa powder, and baking soda thoroughly.
• Now, add butter and rub it gently until the mixture feels a bit crumbly on touching.
• Mix the jaggery powder in place of sugar into the dry ingredients thoroughly, so that there are no chunks left.
• Slowly, add milk to make a soft but not sticky and pliable dough.
• Let the dough rest for some time, and then take small portions of it to shape them into biscuits and flatten them before baking on a tray.
• Bake at around 180°C for about 10 to 12 minutes until it feels firm from within.

Oats And Jeera Biscuits

For people who like savoury biscuits to pair with their chai, these oats and jeera biscuits feel intensely satisfying. They taste somewhat the same as old-school bakery jeera biscuits, but have a heartier texture because of the addition of oats. The cumin seeds also make them particularly addictive to pair with masala chai during evenings.

Ingridients

• 1 cup oats flour
• 1/4 cup rice flour
• 2 tbsp butter
• 1 tsp cumin seeds
• Salt to taste
• 2 tbsp curd

Methods

• Mix oats flour, rice flour, cumin seeds, and salt in a bowl evenly.
• To this, now add butter and mix it until the mixture turns crumbly and soft.
• Now, mix in the curd slowly so that the dough comes together properly.
• Roll it out gently and cut into small biscuit shapes with the help of a cutter.
• Bake at 170°C until you see the edges turn crisp and also lightly golden.
• Let it cool down a bit and then serve with a hot cup of masala chai.

(Image credit: Freepik)

Peanut Butter Millet Biscuits

These biscuits feel hearty, nutty, and also filling without becoming too sweet. Millet flour gives the biscuits an earthy taste, while peanut butter adds richness. They work particularly well as quick evening snacks because they remain crisp on the outside while remaining soft in the centre.

Ingridents

• 1 cup millet flour
• 1/4 cup peanut butter
• 2 tbsp honey
• 2 tbsp butter
• 1/2 tsp baking powder
• Pinch of salt

Method

• In a bowl, combine millet flour, baking powder, and salt evenly.
• Now, mix in peanut butter, honey, and butter and whisk until you get a smooth consistency.
• Mix the wet and dry mixtures to make a soft dough.
• Keep the dough to rest for a while and shape them to make small biscuits and flatten it lightly with a fork.
• Bake at around 175°C for about 12 to 15 minutes until they appear to be golden.
• Let the biscuits cool down thoroughly, then store them in an airtight container.