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Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies 

The simplest of pleasures, you can never go wrong with a chocolate chip cookie. That is of course unless it's full of refined sugar like most traditional recipes. 

By combining natural sweeteners I think I finally achieved that chewy/crunchy balance and the taste my childhood memories are made of.

Feel free to use a single sweeter if you prefer, whatever you have on hand. They will still be delish! But after much experimentation I just love the chewy caramel result you get from this combination. Much like the traditional white/brown sugar combination in most recipes. 


Chocolate Chip Cookies

Makes: Approx. 18 


  • 2 1/2 cups almond meal, firmly packed

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon sea salt

  • 1/2 cup avocado oil or macadamia nut oil

  • 2 tablespoons maple syrup*

  • 2 tablespoons date syrup*

  • 2 tablespoons rice malt syrup*

  • 2 teaspoons vanilla extract

  • 1/2 cup dark chocolate chips or chopped dark chocolate*


In a large bowl combine almond meal, baking soda and sea salt. In a small bowl whisk together oil, maple syrup, date syrup, rice malt syrup and vanilla extract. 

Add wet to dry and mix well. Fold through chocolate. 

Lay a large piece of plastic wrap flat on your counter and place dough on top. Roll into a long log shape about 6cm (2.5 inches) wide. Twisting the ends of the plastic wrap tight to make a nice circle. 

Place in the freezer for 20-25 minutes until firm. 

Pre-heat oven to 175Β°C

Remove dough from the freezer and remove film. Slice into 1cm (1/2 inch) thick rounds. 

Place cookies on a lined baking tray with space around each cookie to expand. Bake for 7-8 minutes until golden around the edges. Cookies will firm as they cool. 


If you don’t have one of the sweeteners you can replace them with your liquid sweeter of choice. Total measurement for your sweeteners should equal a scant 1/2 cup. I most often make these with a straight 1/2 cup of rice malt syrup.

I do find honey overpowers the flavour of the cookie so I suggest maple but something like agave or coconut nectar would work well also. 

To keep cookies dairy free / vegan be sure to check the ingredients of your chocolate and try to use a good quality 70% or higher dark chocolate. 

For a paleo version omit the rice malt and replace with the same quantity maple syrup. 

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