Double Chocolate Cookies

Double Chocolate Cookies

10-12 cookies
Prep Time
10 minutes
Cooking Time
12-15 minutes

Who doesn’t love a good old chocolate chip cookie? Have it with an afternoon cuppa, enjoy it with a Coconut Hot Chocolate or simply eat it straight out of the cookie jar.

These beauties are vegan and gluten-free, so they can be loved by all. And let me tell you, they will be, even the non-vegans in our household LOVED these double chocolate chip cookies.

100 g gluten free flour
100 g almond meal
25 g organic cacao
1/2 tsp baking powder
100 g organic coconut palm sugar
85 g Pureharvest Rice Malt Syrup 50 g coconut oil, melted
2 tbsp chia seeds
3 tbsp Pureharvest Almond Quench 100 g vegan chocolate, roughly chopped

Preheat the oven to 180 degrees celsius and line a baking tray with baking paper

Prepare your chia eggs by mixing the chia seeds and 3 tbsp coco quench together in a small bowl and set aside.

In a medium sized bowl mix together the flour, almond meal, cacao, salt and baking powder, set aside.

In a saucepan over low heat melt the coconut oil and rice malt syrup together until just melted.

In a large bowl mix together the melted coconut oil and rice malt syrup with the coconut sugar. Add the chia egg and mix some more.

Add the dry ingredients to the wet ingredients and mix to form a cookie dough. Add the chocolate chips and mix to evenly disperse them throughout the dough

Spoon small sections of the dough, roll them into balls and flatten them slightly onto the baking tray. Repeat this 10 - 12 times depending on how big you want your cookies.

Bake for 15 minutes or until slightly browned around the edges.


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