Chocolate Cookies (Gluten & dairy free / egg & nut free options) – Tris


Ingredients (makes 6-8 cookies):

  • ½ cup almond meal (sub for buckwheat flour if nut intolerant)
  • ¼ cup desiccated coconut
  • 1 heaped tbls cacao powder
  • ¼ tsp baking soda
  • 2 tbls coconut oil, melted
  • 1 whole egg (sub for 1 flax or chia “egg” if intolerant – 1 tbls flaxseed meal (or freshly grind 1 tbls flaxseeds) or chia seed + 2.5 tbls water)
  • 1 tsp vanilla extract
  • 2 tbls hulled tahini (or runny nut butter if not intolerant)



  1. Preheat oven to 170 degrees celsius. Line a baking tray with baking paper
  2. If using a flax or chia “egg” replacement, combine flaxseed meal or chia seeds and water in a small bowl. Set aside for 5 mins to form a gel-like consistency
  3. Combine all dry ingredients in a mixing bowl
  4. Melt coconut oil in a separate bowl. Add vanilla extract and tahini. Mix to combine. Pour coconut oil mixture into dry mixture.
  5. Whisk egg and add to mixture. Or add flax/chia “egg” into the mixture. Stir to combine well.
  6. Place in the fridge for 10-15 mins to firm up. This will ensure the cookies stay formed in the oven rather than go flat.
  7. Spoon mixture into 6-8 small balls onto baking tray. Press the top down slightly.
  8. Bake for 10 mins. Remove from the oven and cool completely on a wire rack before serving.


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