Ready in 30 | Serves 8


1½ cups Organic Almond Meal

3 tablespoons Organic Coconut Flour

¾ teaspoon baking soda

pinch of sea salt

2 tablespoons Organic Coconut Oil, Virgin Cold-Pressed (room temperature)

3 tablespooons Organic Almond Butter

¼ cup + 2 tablespoons Organic Brown Rice Malt Syrup

70 grams dark chocolate, roughly chopped


Add your dry ingredients to a bowl and whisk to combine. Be sure to remove any lumps.

In a small bowl, combine the melted coconut oil, almond butter and rice malt syrup, and whisk to combine.

Add your wet ingredients to your dry ingredients and mix. Don’t be afraid to use your hands to help form a dough. Add in the chocolate and shape the dough using your hands to combine the chocolate pieces.

Measure out around 2 tablespoons of dough, and shape it into a thick, flat circle. These cookies do not spread, so don’t be afraid to press them down to around 1cm thickness.

Place your cookies on a baking tray lined with greaseproof paper and pop them in freezer for 10 minutes. Preheat your oven to 175°C.

Remove sheet from freezer and bake for 11 minutes, until slightly golden brown. Let cool and then eat!

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