• 1 1/2 cups almond meal (you could use hazelnut meal if you wanted)
  • 1/3 cup almond butter
  • 1/3 cup jt’s coconut oil melted
  • 1/2 cup buckwheat flour
  • 2 beaten eggs
  • 2 tablespoons of coconut flour
  • 1 tablespoon of cocotella (our chocolate coconut spread)
  • 1/3 cup rice malt syrup
  • handful of crushed walnuts



  • 3 tablespoons of cacao powder
  • 1/2 block of diced dark organic chocolate (we like green and blacks brand)
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon of baking powder
  • 1/2 teaspoon cinnamon
  • pinch of sea salt

Double Choc Chip & Walnut Cookies

*Gluten and dairy free

Preheat oven to 180 degrees.

Mix all ingredients into a bowl and stir to combine. If mixture is very sticky and wet add another sprinkle of coconut flour to ensure you can roll out teaspoon sized balls of mixture onto a prepared baking tray covered in baking paper. If your mixture is very dry add some coconut water to create cookie dough texture (just a little at a time and mix between additions). Press down lightly in the center of each ball with a fork or your thumb leaving a little room around each for spreading.

Bake for 15- 18 minutes depending on your preference- if you like slightly chewy cookies pull out at 15 minutes or if you like crisper cookies leave in til 18-20 minutes until dark golden colour. You can store in air tight jar for 3-4 days (if they last that long in your house!) Enjoy Xx

*If you wish to make refined sugar free you can omit the dark chocolate.