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Salted Dark Chocolate Cookies

Looking for a simple but indulgent sweet treat for an afternoon pick me up? Well I’ve got you covered! Here’s a cookie recipe that will tickle your tastebuds and give you the energy to take on anything…even that pesky 5 o’clock traffic jam.

The base for this recipe is extremely versatile. I like to play around with the flavours, depending on my mood. Add a little ginger (powdered or crystalised), swap out the cacao for vanilla, or add in your choice of chopped nuts…or split the recipe and make a few of each! You really can’t go wrong with this simple recipe.

Chocolate chip cookie - gluten-free and vegan

Another reason that I love these cookies is that they’re actually rather nutritious. Made using almond butter, flaxseed and rice flour, each cookie is a good source of both protein and fibre. So even though you’re having a delicious little sweet treat, it has its health benefits too!

A tip before starting: you can make your own almond butter from roasted almonds. Simply blitz the almonds in a food processor for 5-10 minutes until the oils release and it becomes smooth and flowing.

Salted Dark Chocolate Cookies (makes 12)


1 tbsp ground flaxseed (mixed in 3 tbsp water)

200g almond butter

2 tbsp maple syrup

140g golden sugar

140g coconut oil

1 tsp baking soda

1 tsp guar gum

100g brown rice flour

80g cacao powder

½ tsp of salt

½ cup dairy-free chocolate drops


Place all ingredients (except chocolate drops) in the food processor and blitz until smooth.

Gently mix in the chocolate drops.

Take small handfuls of the mixture and roll into balls. Place on to a lined baking tray and press gently to slightly flatten the cookies.

Bake for 15 minutes at 150°C.

Allow to cool completely before storing.

Simple, quick and delicious! Enjoy.

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