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Manufactured in Australia

Double Choc Chip Cookies

Who said healthy can’t be delicious! These cookies are the perfect afternoon treat to enjoy with a cup of tea! The almond butter provides a delicious source of protein and the coconut flour is gluten free and rich in fibre, together they help to curb sweet cravings and keep you full.

This mixture makes 9 medium sized cookies but you can double the recipe and make an extra big batch to share with a friend.


1/4 cup almond butter

2 eggs

2 tablespoon coconut oil, melted

1 tablespoon maple syrup

¼ cup coconut flour

1 tablespoon cacao powder (optional)

½ teaspoon baking powder

Pinch of salt

Dark chocolate 100g, roughly chopped


  1. Preheat the oven to 170 degrees Celsius
  1. In a large mixing bowl add the almond butter, eggs, maple syrup and melted coconut oil.
  1. Using a whisk combine all the wet ingredients until a smooth paste.
  1. Add the coconut flour, baking powder, salt and mix well. The mixture will get quite thick here, add a splash of non-dairy mylk if needed.
  1. Fold through half the chopped chocolate.
  1. Using a large spoon or ice cream scoop create even cookie shapes and place on a lined baking tray
  1. Decorate the remaining dark chocolate and place into the oven for 8-10 minutes until slightly golden.
  1. Once cooked, allow to cool and enjoy!