A plant-based, no refined sugar cookie recipe — simple, wholesome, and delicious.
Serves: 6
Prep time: 10 mins
Cook time: 12 mins
Ingredients
25 g Coconut oil (melted)
40 ml Plant-based milk
20 g Almond flakes
1 tbsp Nut butter (any kind you love)
50 g Coconut sugar
80 g Spelt or whole-grain flour
½ tsp Baking powder
For the chocolate version:
15 g Cocoa powder
40 g House of Chocolate 65% Dark Chocolate
For the white version:
15 g Almond flour
40 g House of Chocolate White Mylk Chocolate
Method
1. Prepare the Dry Ingredients:
In a large bowl, combine the flour, baking powder, and (for the chocolate version) cocoa powder or (for the white version) almond flour. Mix well.
2. Add Wet Ingredients:
Stir in melted coconut oil, nut butter, coconut sugar, and plant-based milk until a thick dough forms.
3.Fold in Chocolate and Almonds:
Gently mix in chopped chocolate pieces and almond flakes until evenly distributed.
4. Shape the Cookies:
Divide the dough into 6 equal portions (about 50 g each) and shape into cookies. Place on a parchment-lined baking tray.
5. Bake:
Bake at 180 °C for 12 minutes, until just golden on the edges but still soft in the centre.
6.Optional Finishing Touch:
Sprinkle each cookie with a pinch of sea salt before baking for an extra flavour lift.
