Recipes: Coconut and Chocolate Cookie

You can’t tell they’re gluten free!

Make these gluten free coconut and chocolate cookies this winter.


  • 240g chickpeas (drained)
  • 60g coconut butter (melted)
  • 1 tbsp vanilla extract
  • 2 tbsp flaked coconut
  • 1 tbsp honey
  • 1 tbsp baking powder
  • 90g dark chocolate (cut in to chips)


  1. Preheat your oven to 180ΒΊC and line a baking tray with baking paper.
  2. In a food processor blend the chickpeas until smooth.
  3. Melt the coconut butter. Give it a stir and make sure it’s nice and smooth. Add your blended chickpeas to your coconut butter.
  4. Add the vanilla extract, flaked coconut, baking powder and honey to the mixture.
  5. Measure your dark chocolate out and roughly chop in to chips, add to the mixture and stir.
  6. Roll the mixture into balls and place in the baking tray. With a fork, gently press down to flatten out the cookie mixture.
  7. Bake for 10 minutes and enjoy.


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