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  • ½ cup coconut flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon of sea salt
  • ⅓ cup dairy-free chocolate chips, melted
  • ¼ cup grapeseed oil
  • ½ cup high-quality cocoa powder
  • ¾ cup raw cane sugar
  • ¼ cup pure maple syrup
  • ¼ cup warm water
  • 1 teaspoon high quality and pure vanilla extract

Preheat oven to 180°C.
Line large baking sheet with parchment paper.
Sift together the coconut and almond flour, together with the baking powder and salt.
In a large microwave safe bowl, melt chocolate chips at 1-minute intervals, gently mix and if needed return to microwave till melted.
Add the oil and cocoa powder and stir until smooth and blended.
Now add the sugar, maple syrup, warm water, and vanilla to the chocolate mixture and mix well.
At this point, go ahead and add flour mixture and continue to stir until you have everything combined.
Use a small cookie scoop and scoop the dough onto the already prepared baking sheet.
If you prefer, feel free to roll the dough into balls with your hands and slightly flatten each cookie with either a fork or your fingers.
They will spread out so keep enough space between the dough balls, prior to baking.
Bake each baking tray of cookies for 12 – 15 minutes, but keep an eye on them.
Once done, leave it on the baking sheet to cool down for 5 – 10 minutes, at which point you will transfer them to a cooling rack to cool completely.

Photo and recipe: Esme Slabs

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