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Gooey in the middle, a little crunchy on the outside with big chunks of melted chocolate. Really easy, really speedy, completely delicious. Can’t wait to hear what you think.

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  • 25g coconut oil
  • 90g coconut sugar
  • 100g plain flour, we use gluten-free flour
  • 1 teaspoon of baking powder
  • 35ml almond milk
  • 60g dark chocolate chips
  • A pinch of sea salt
  1. Preheat the oven to 190C (375F), fan setting.
  2. Melt the coconut oil over a low heat, ensuring it never comes to the boil or else it’ll taste burnt. Once melted, remove from the heat and leave to cool a little - you want it to reach room temperature, but still be in liquid form.
  3. In a large bowl, mix the coconut sugar, flour, baking powder and salt, until there are no lumps.
  4. Pour in the almond milk and cooled coconut oil and mix well until a thick mixture forms – I find it easiest to do this part by hand
  5. Add in the chocolate chips, and bring the cookie dough together using your hands. We really recommend using your hands for this part, it works a lot better than using spoons or mixers in this recipe.
  6. Shape the dough into six balls.
  7. Place the balls onto a baking tray. Space them out evenly across the baking tray, leaving at least 3cm between each ball (as they will expand).
  8. Bake for 10 minutes until golden.
  9. Once cooked, leave the cookies to cool for at least 5 minutes - during this time they will harden.

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