Grain-free chocolate and coconut cookies

Here’s a great chewy cookie recipe I’ve adapted to satisfy the biscuity feeling you can get sometimes!


290g ground almonds
1/2 teaspoon sea salt
1 teaspoon bicarbonate of soda
65g arrowroot
25g unsweetened cocoa powder
125ml grapeseed oil
140ml honey or agave nectar/syrup
2-3 large tablespoons desiccated coconut



  • Preheat the oven to 350/180/gas mark 4. Line two or three baking sheets with greaseproof paper.
  • In a large bowl combine ground almonds, salt, bicarbonate of soda, arrowroot, cocoa powder and coconut. Mix well getting rid of any lumps.
  • Add in the oil and sweetener until combined thoroughly.
  • Use a dessert spoon to dollop onto the baking sheets. They don’t spread much, but do just pat them down a little so they are combined and not breaking apart.
  • Bake for about 12-15 minutes until they look a bit cracked on top, err on the side of caution, undercooked not overcooked!
  • Leave to cool for 10 minutes or so before tucking in.



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