DF · EF · GF · VE · V

  • 2 tbs chia seeds
  • 12 cup (125ml) water
  • 1 cup (135g) all-purpose flour (or gluten-free if required)
  • 2 tbs raw cacao powder (or cocoa powder)
  • 12 tsp baking soda
  • 1 tsp salt
  • 13 cup (80g) coconut oil melted
  • 13 cup (75g) almond butter (or other nut butter)
  • 14 cup (65ml) maple syrup (honey or rice malt syrup)
  • 2 tsp vanilla extract
  • 50g 70% dark chocolate (or dairy-free alternative) finely chopped
  • 2 tbs cacao nibs
This method is based on 16 servings
  1. Preheat oven to 320°F and line a large baking sheet with baking paper.


  2. Combine chia seeds and water in a small bowl and set aside.


  3. Meanwhile, in a large bowl, mix together flour, cacao, baking soda and half the salt. 


  4. In a separate bowl whisk together coconut oil, almond butter, maple syrup, vanilla extract and soaked chia seed mixture until smooth. 


  5. Pour wet ingredients into the flour mixture and stir until dough comes together. 


  6. Add chocolate and cacao nibs and mix until evenly distributed in the dough. Rest dough for 10 minutes.


  7. Roll heaped tablespoons of dough into 16 even-sized balls and transfer to prepared sheet. Press down very slightly to flatten the tops and sprinkle over remaining salt. 


  8. Bake cookies for 10 minutes. Cool on sheet for 10 minutes before transferring to a wire rack to cool completely.


  9. Once cool store cookies in an airtight container at room temperature for up to 7 days or freeze for up to 3 months.


Based on 1 serving
Energy (kJ) 620
Energy (cals) 148
Protein 2.8g
Fat 10.2g
Sat. Fat 6g
Carbs 10.8g
Sugar 3.6g
Fiber 2.1g