Chewy Choc Chip Cookies

Chewy Choc Chip Cookies
Serves: 12 cookies
These are simple, clean treats that are perfect dunked in a warming drink 😉 My personal favourite is a chai tea! I don't know what is better - the cookies or the dough! If you are time poor (or just impatient) I would go as far as saying that you could forget about baking them altogether, skip the baking powder/soda, and enjoy them as cookie dough bliss balls 🙂 Made from nothing but nuts, natural sweetener, and a little good quality vegan chocolate, this is a heart-healthy fat sensation that will curb a sweet craving, deliver a healthy dose of vitamin E and be kind on your digestive system. Enjoy x x


For: 12 cookies
  • 1 cup almond meal 
  • 2 tbsp coconut flour 
  • 2 tbsp flax meal 
  • 1/3  cup filtered water 
  • 4-5 tbsp stevia, xylitol or coconut sugar 
  • 4 heaped tbsp  natural almond butter 
  • 1 tsp vanilla extract 
  • 1/2 tsp baking powder 
  • 1/2 tsp baking soda 
  • pinch  pink himalayan/celtic sea salt 
  • 1/3 cup vegan chocolate chips  (if you can't find, chop up vegan chocolate, or use cacao nibs)


  1. Line a baking tray with non-stick baking paper, and preheat the oven to 160 C.
  2. Mix the flax meal with 1/3 cup water in a small bowl, and allow to stand for 10 minutes.
  3. Meanwhile, in a medium bowl, combine all the dry ingredients - almond meal, coconut flour, sweetener, baking powder and soda, and salt. Use a fork to ensure there are no clumps.
  4. Spoon the almond butter and vanilla into the bowl, using a fork or large spoon to combine ingredients. You can use hands, but it will get messy!
  5. When all ingredients are doughy, fold through the soaked flax ("flax egg").
  6. Add the chocolate chips, stirring to distribute evenly.
  7. Roll into bliss-ball sized balls (about the size of a ping-pong) between your two palms. Then, place each ball onto the baking tray and press down lightly to flatten (just a little). Repeat with the rest of the dough!
  8. Place the cookies into the oven to bake for 20 minutes. When ready, the cookies should be lightly golden.
  9. Remove from the oven, and allow to stand for 10 minutes before transferring the cookies to a cooling rack for a further 20 minutes to harden.
  10. Store in a sealed container in the fridge for the week!