This is my idea of the perfect treat. It suits most dietary leanings and takes minutes to make, which is always a bonus. I think it’s the ultimate healthy chocolate-chip cookie recipe.
Truth be known, baking is not my forte. Mind you neither was photography until I put my mind to it and found I really enjoyed it…and there lies the issue. I LOVE cooking, but because I prefer to freestyle in the kitchen rather than follow a formula, baking and I sometimes don’t see eye to eye. I baked a lot as a child (with my nan), but not much as a young adult so I was a bit out of practice by the time I had kids. Luckily my kids are very forgiving…I think they are just happy for something with a little sweetness, even if it looks like a dogs dinner!
Anyway, one rainy Queensland summer, I find myself out of eggs and craving a little deliciousness. With a cakey treat ruled out, I fluked these delights. These beauties (which took a few attempts to perfect) are the best and my kids love them for an after school snack or weekend treat.
The best thing about these cookies is that if you do manage to stop at one or two and wait a while, you will find yourself satisfyingly full. That is of course if you do manage to stop at all!
PS- they can be frozen (which will save you eating them all in one hit).
Health benefits
Well, firstly almonds are a rich source of protein, essential fats, and fibre. They also contain antioxidants and mood elevating amino acids. The coconut oil, by now, you will know how I love thee. You can find out more about its amazing health benefits here. If you add cacao nibs or dark chocolate, prepare for a magnesium boost and an antioxidant hit that rivals green tea.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
The easiest, most nourishing choc chip cookie ever
Ingredients
- 150 g almond meal (1¼ firmly packed cups)
- 55 g coconut oil (¼ cup) melted if solid
- 50-85 g rice malt syrup or honey (¼ cup approx.) taste the batter and alter the sweetness to taste
- 1 tsp vanilla -powder, extract or essence
- 2 tbsp cacao nibs -or dark chocolate chips, or both
- 1 tbsp water (must be added or they go flat)
Method
- Preheat your oven to 150 ℃/300°F (fan-forced). It's preferable to use weight measurements, the recipe will need less adjusting if you do so.
- In a mixing bowl or food processor, combine all of the ingredients above until just combined (Thermomix 5 seconds, speed 4). Scrape the sides to incorporate the bits around the edge.
- **The mixture should be thick and sticky (like in the video below so if it feels very wet, it's important to add more almond meal).
- Roll tablespoons of the mix in your (wet) hands and place them onto a tray lined with baking paper.
- Flatten slightly with the back of the fork. The cookies above have cacao nibs through them (I put a little piece of Green and Blacks 85% chocolate on top in this pic too).
- Bake for 15 minutes or until starting to brown on top. The longer they cook, the crisper they become.
- Allow to cool fully. They will firm up as they cool.
Store
- Store in an airtight container in the fridge or freezer.
Variations
Dairy-free
Just use cacao nibs and leave out the choc chips.Low-fructose
Use the brown rice syrup and cacao nibs.Coconut-free
Replace the coconut oil with macadamia nut oil.Vegan
Choose rice malt syrup to sweeten and cacao nibs as choc-chips.Almond-free (aka Nutella choc-chip cookie)
Replace the almond meal with hazelnut meal.Nut-free
This is not the recipe for you. For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.What do you think of this recipe? Please let me know if you've tried it by leaving a comment and rating below.
Get your kids in the kitchen cooking and with these video instructions, even little ones can follow along.
Denise says
Georgia, loving your blog. You’re doing a fabulous job. Thanks for all the great tips and advice. Denise.
Georgia Harding says
That’s great Denise and your very welcome. G x
Nicole says
these are the easiest and yummiest biscuits I have ever made….yum! thanks xxx
Georgia Harding says
Lovely to hear! Thanks Nicole, G x
Sally says
As Nicole said, so easy and yum, I didn’t have any almond meal so I used a mix of wmeal spelt and oat bran to equal same measurements and then added macadamia oil as you suggested – perfect 🙂 – Sally
Georgia Harding says
Great improvisation. Love hearing your substitutions. G x
Georgia Rhodes says
im making these today! Love your site too by the way, it seems i have found a kindred soul 🙂 Great info and beautiful photos. 🙂 x
Georgia Harding says
Oh thanks so much Georgia. I’m very humbled by the response I have received and I really hope you enjoy the cookies as much as I do. G x
Anita says
Yuumm! I made these cookies this afternoon, and they are divine. I didnt have enough almond meal, so used hazelnut meal to make up the remaining quantity. Highly recommend them!
Georgia Harding says
I actually love hazelnut meal, probably even more than almond meal. Great substitution for this cookie so thanks so much for reminding me. Really pleased you enjoyed them. G x
Nat says
Agree- hazelnut is better. Hazelnut and choc are a match made in heaven!
Georgia Harding says
I used almond because it is sometimes easier to find than hazelnut meal but yes I agree, perfect flavour combo. I posted on FB too so hopefully some people will give this version a go too. Have you tried them yet Nat, so easy and really delicious. G x
Tracey says
Just made the cookies they tasted yummy even before I baked them. Lets see if the hungry monsters approve of them after school
Georgia Harding says
I agree, I often eat the batter too. Hope the girls like them, they’re a great, energy packed after school snack. G x
Lisa says
Can coconut butter be substituted for coconut oil (if melted)? Is the proportion slightly different? Looking forward to making these. They look scrumptious and healthy!
Georgia Harding says
I’ve never used coconut butter so I’m not entirely sure. What you are after is that the ground nuts come together so you can form a ball (coconut and macadamia oil work well for this). You would need to make sure the butter is warm (so it is less solid) I would think. As for proportions, you may need to add it until you can form a ball. I find different brands of coconut butter have varying proportions of oil and flesh so how much you add will largely depend upon the product your using. Good luck and let me know how you go. G x
Sarah Roth says
I made these this morning, love them! So going to try the hazelnut meal ones!
Though I did make mine into flatter cookies, they were still lovely and chewy.
Thank you!
Any chance of some muffin recipes preferably sugar free? Thanks x
Georgia Harding says
Great, they are very versatile! Thanks for your recipe request, will do my best. In the mean time, have you tried the sugar free vanilla bean cup cakes? Try some of the variations…I often say that a muffin is just a healthy cup cake! I rarely ice them, except to photograph (too lazy and they are good without too). G x
Monica says
These are seriously delicious! They fooled all the wheat and sugar lovers in my house 🙂
Georgia Harding says
Yes, I love these too. Addictive, G x
Frances says
These are gorgeous!! I used hazelnut meal yet I will use my favourite phrase, less is definitely more… I seem to like overcooking cookies – I’ll amend with my next batch indeed. Cheers a wonderful recipe 🙂
Georgia Harding says
So simple, yet so delicious. Glad you enjoyed them, G x
Lucy says
I. Can’t. Stop. Making. These!
Soooo good!!
Georgia Harding says
I’m with you. Because I’m always trying new things, I like to mix it up a bit. But these I always come back to. G x
Zoe Baker says
I’m really sick and tired of feeling bloated and full every time I eat biscuits or slices, This sounds like the perfect cookie recipe for me, can’t wait to try it!!!!
Georgia Harding says
They are perfect and so simple to make too, G x
dajbau says
Loved theses! I substituted coconut oil for virgin olive oil as I didn’t have any at home. They still turned out beautiful.
mylittlemod says
These look great – definitely one I will try out for the lunchbox
Georgia Harding says
They are lovely and very quick and easy to make, G x
Georgia Harding says
Pleased you liked them, G x
Toby Dubin says
These are amazing! I am so grateful that I happened upon this blog from Pinterest. Now I can have 1 cookie and not feel bad for doing so! Thank you!
Georgia Harding says
You’re welcome. Check out the site for lots more delicious, guilt free treats and thanks for your feedback, G x
Caron says
So great to have a healthy treat that’s quick to make and tastes good. Thanks Georgia!
Georgia Harding says
Pleased you like it, one of my favourites too G x
Kellie says
Looks delish, will be giving these a try soon for my kids lunchboxes! It’s great when you read recipes and you know you have all the ingredients in the cupboard 🙂
So pleased to be seeing some of your recipes refer to Thermomix instructions too.Thank you!
Georgia Harding says
I make pretty much everything in the TM and try to at the very least present the recipes in the general thermo method order. Wish I could find the time for both methods with every recipe, but if you ever get stuck converting recipes, let me know, I’m happy to help, G x
Lara says
Hi, I made these but they didn’t hold together. I made my own almond meal in the thermomix, just by grinding down whole almonds. Do you make your own almond meal? Thank you.
Georgia Harding says
Hi Lara, I do make my own, just take care not to over process (or it becomes to oily). The trick is also the tablespoon of water – without it they spread apart. rice malt and brown rice syrup are the same thing so yes! Enjoy, they are one of my most acclaimed and popular recipes, G x
Lara says
Also, could I substitute rice malt syrup for brown rice syrup, as that is what I have in my cupboard?
Donna says
I made these today for a new food change in our house and they were delicious. Half of the batch I popped in some shredded cocoanut, chopped up goji berries and sunflower seeds. Awesome recipe!!
Georgia Harding says
Thanks Donna, they are just so simple, a real staple in our house. Thanks for your wonderful variations, these are very versatile cookies so it’s nice to hear what others are loving and changing, G x
Pip says
Yum, well these are pretty amazing aren’t they?!
Thank you for all the fantastic recipes you share – I honestly barely cook these days without one of them in front of me. Ha!
I’m a personal trainer so have been sending my clients to your website for ideas on making simple and positive diet changes. We all love it!! Thank you!!
Georgia Harding says
Thanks so much Pip, thrilled you love WN recipes and you are able to share with your clients. Yes these cookies are divine – a simple go to when you want to whip up something in a hurry. G x
Amy says
Hi Georgia. These look brilliant and I’ll probably make a batch for my gluten, dairy and egg free sister-in-law who is breastfeeding and ravenously hungry. I was just wondering what you might be able to suggest as an alternative to almond meal because almonds and dairy have come up in my allergy testing. Thanks for all of your great recipes. I’ve been feeling so hungry since cutting out dairy, but I made your chips and salt and vinegar aioli tonight with yummy fresh fish and I actually feel satisfied. Thank you!
Georgia Harding says
Amy, swap the almond meal for hazelnut meal. I’m sure these will hit the mark, they are really good! G x
Helen says
These are delicious! My 2 year old son & I highly approve.
I did my almond meal in my thermomix and I think I processed them too long and my mixture was a bit runny. I just ground up a handful more of almonds for 10secs at speed 9 and added it to the mixture with a sprinkle more cacao nibs. They turned out beautifully. Thanks Georgia for another great recipe
Georgia Harding says
Yes, if you process the almonds too long, they start to release a lot of oil. Plus they are generally so much more moist that pre-milled almonds so a small adjustment will be needed. Glad you liked them, G x
Nikki says
Will these freeze at all? We’re travelling interstate next week and I’m trying to pre-make a whole lot of snacks. If not, how long do they keep for? Thanks!
Georgia Harding says
Yep I freeze them all the time, enjoy G x
Roz James says
Hi Georgia I just made these- yum! I used butter instead of coconut oil, and added some cacao powder for chocolate choc chip ones. I could tell that is was a bit too runny so added in a little spelt flour to bind. They’ve come out great!
Georgia Harding says
Thanks for sharing your spin Roz – glad you liked them as much as we do G x
Cat says
I think I’ve made a mistake. My mix was completely runny. I did 150g of almonds ground. Is that where I cane unstuck?
Georgia Harding says
Most likely Cat – also fresh ground almond meal contains a lot more oil. All you need to do next time is either use more almond meal or less oil (so they can be rolled into balls). The joys of whole food baking. G x
Abby says
Could I make this into a slice?
Georgia Harding says
Great question Abby. You could try for sure. My only concern is cutting them so they don’t crumble, I’d probably cut whilst still a little warm. Love to know how you go G x
Nicole says
Made these this morning before heading to the pool. Enjoyed by all! Even surprised those who aren’t used to non-refined treats!
Absolutely loving the recipes on here.
Would you normally store these in the fridge once cooked? Can you freeze these?
Georgia Harding says
Glad they all enjoyed them Nicole. Yes I like to store in the fridge and I often freeze them too. They are good to eat right out of the freezer also G x
Jodi says
Just made these as a healthy treat for my little ones and they taste amazing and so easy to make! Definitely looking forward to trying some more of your recipes.
Georgia Harding says
So pleased you enjoyed them Jodi – one of my personal faves G x
Jodi says
I might add, I have made these with about a tablespoon of cacao powder and they came out delicious too ?
Georgia Harding says
Fabulous – I do this sometimes too (double choc-chip – mmmmmm). Thanks for your rating Jodi, much appreciated G x
kerry mcnamara says
Hi Georgia I’m enjoying trying some of your recipes. I’m also trying to drop a few kilos. I’m keen to have a cookie/biscuit similar to the Chai one on hand for a sweet hit but am keen to limit my calories. It would be great to have a suitable ‘travelling’ biscuit which isn’t stored in the fridge.. From your many delicious sweet treat recipes which would be the best option? Hope I’m not asking the impossible here. 🙂
Georgia Harding says
Hi Kerry – I don’t believe in lowering calories for weight loss (I believe in more a low carb, high fat approach) – so not to many of my recipes are low in calories. But if I were looking for a good LCHF recipe, this would be it – loads of good fats and protein to sustain and satisfy! I would recommend making it with cacao nibs for the choc-chip rather than regular chocolate too. Gx
Melinda says
Do you think I could use chickpea flour or coconut flour as a substitute to make these nut free?
Georgia Harding says
I haven’t tried it Melinda, I have made them nut free with Sunflower seed meal though G x
Jodi says
I should of added that I substituted the cacao for the choc-chips or nibs ??♀️
Alyssa says
Yum!! I just made these with a lemon myrtle macadamia oil, amazing! I left out the chocolate and the vanilla and next time I’ll add some chopped macadamias.
Georgia Harding says
Beautiful Alyssa- very similar to this recipe, https://wellnourished.com.au/lemon-macadamia-cookie/. Lemon Myrtle Mac oil sounds incredible though – such a stunning flavour. Thanks for your twist, love it G x
Rae says
I love love love these. Thank you!!
Georgia Harding says
Brilliant Rae – thanks so much for the feedback (and rating) G x
Jenine says
I just made these but for some reason the mixture was a bit wet and my biscuits are now very flat and thin. Not sure what i did wrong??
Georgia Harding says
Hi Jenine. The only thing I can think of is if you used freshly milled almond meal (it can release a bit of oil when being milled) so makes for a wetter mix,(I always reduce the fat content in recipes if milling nuts meal myself). Over processing / mixing the batter also can make it wet. Otherwise maybe a mis-measure? I also find that the tbsp of water is really critical for them holding there shape. Hope that helps and that they tasted good regardless G x
Alison says
Thanks for the recipe Georgia – just made and were super easy and yumbo! Had a similar recipe – but this one even easier – and love the macadamia oil alternative as I’m too lazy to melt coconut oil in winter!!
Alison says
forgot to rate so doing now 🙂
Georgia Harding says
Thank you – really appreciate it G x
Georgia Harding says
Glad you enjoyed it Alison, I also like the flavour of the macadamia oil for a change sometimes too G x
Sammy says
Oh drat! I only realised I needed to buy Black & Gold chocolate once I read the method (it wasn’t listed in the ingredients). I don’t have time to go back to the shops now. Can I just put extra cacao nibs on top? Or some Nutella?
Georgia Harding says
Hi Sammy – the extra chocolate on top is entirely optional (I did it for the batch in the pic). But yes, any of your suggestions would be fine too G x
Joanna says
I love this recipe. I have been playing with it for the last month, making different flavours each week for lunch snacks. Kids are loving it. So hard to find a healthy and good gluten free recipe. Coconut and cranberry is a favourite.
Georgia Harding says
So pleased Joanne – yes it’s a great base recipe to play with. Thanks for your feedback and rating the recipe too G x
Kym says
Hi Georgia
I made these the other day, they tasted delightful and everyone loved them – however mine were as flat as a pancake!
It’s almost like there was too much oil, but I used the exact measurements as stated.
I’m going to make them again but trying to avoid the same outcome!
Appreciate any advice you may have.
Cheers, Kym
Georgia Harding says
Glad you enjoyed them Kym – so the oil content of almonds does vary a little (freshly milled is way more oily) so a little more almond meal or less oil is best with fresher meal. Also that 1 tbs of water is really important to stop them spreading so don’t leave that out. Let me know how that goes G x
Kym Petersen says
Thanks G, the almonds were freshly milled so given that, I will adjust the oil I put in. Will report back!
Georgia Harding says
Okay – that’s was certainly the issue. I’m certain you’ll perfect them this time and look forward to hearing back G x
Kym Petersen says
Oops, rating included this time!
Georgia Harding says
Much appreciated G x
Jo says
Hi Georgia
Is the oven temp 150 fan forced please? I used 130 in my hot fan forced oven and they took a long time. Still yummy though.
Thanks
Georgia Harding says
It’s 150 fan forced Jo, glad you enjoyed them G x
Rachel says
I’ve tried this recipe a few times and I can’t make mine turn out nice and round like yours in the picture! The batter is quite wet and the cookies spread out to cover most of the tray! The cookies still taste yum, so I’d love to know if you have any suggestions for me and what I could be doing wrong. Thank you!
Rachel
Georgia Harding says
Hi Rachel. So the oil content of almonds does vary a little (freshly milled is way more oily) so a little more almond meal or less oil is best with fresher meal. Also that 1 tbs of water is really important to stop them spreading so don’t leave that out. The batter should form a little ball easily so add more almond meal until that is the case. Let me know how that goes G x
Janet says
I just made a batch of these yummy cookies …. just had to try them having seen Georgia’s photo and the great reviews ….. after all, what’s not to love about “easy, nourishing and choc” all in one cookie! I liked the tip about milling your own almond meal – my mixture seemed ok, but they did spread out a bit when cooked, but still looked and tasted fine. They are very moreish and taste a bit like a macaroon – so before the day is out I think I will be baking another batch!! Thanks Georgia for another great recipe.
Georgia Harding says
Thrilled you enjoyed them Janet and I really appreciate your feedback and the 5 stars. Wishing you a fabulous festive season, Georgia x
Moana Nair says
10 star recipe and taste! LOVE how its simple, delicious and nutritious for our family and we ALL love it (mum, dad and 3 kids 4yrs, 6yrs, 7yrs). I wish the schools could offer something like this at the canteen…we need to empower our children and this is the best way.
Georgia Harding says
Wow – so great, I’ll take 10 stars 😉. Yes these are such a great staple recipe, glad you loved them Moana, Georgia x
Bella says
Excellent descriptions and absolutely love the idea of the little chocolates on top. By the way I’m only 10 and I tried baking these. Super easy! I think this is one of the best chocolate chip cookie recipes I’ve ever tried and I’ve done about 20. Only thing is that I had to add five mins in the oven but whatever! Still an awesome recipe.
Bella Jones says
Oh and mine did turn out a bit wet but I just added some more almond meal. Not that hard🤘😉😏
Georgia Harding says
Hi Bella, thanks so much for your feedback and the 5🌟s. So glad you enjoyed it and I’m so glad to hear you’re in the kitchen cooking up a storm G x
Penny says
I hadn’t made these for a year or so due to making nut free treats for school lunches and forgot how delicious they are until I whipped some up today! Used just cacao nibs n they are so good!
Jhanita says
Any way of making it more of a biscuit like crispier .If i reduce the coconut oil will it crumble.I found out it was quite oily though yumm.
Georgia Harding says
Almond meal always produces a chewy cookie. The fresher your nut meal is, the less oil needed, so this is something that can be adjusted according to the almond meal you use. If you wanted to add some buckwheat flour, that will toughen it u (though I haven’t recipe tested it) G x
Anna Hattingh says
These are a definite sweet-spot hit! I found the honey a bit over powering; will try rice malt syrup next time. Most nutritious choc chip cookie yet!
Georgia Harding says
Glad you enjoyed them Anna – they are one of my faves too (I prefer RMS too). Thanks for the 5🌟s G x
Janet Haworth says
I made these with honey and followed the recipe and exactly. I’m not sure what happened but they were an epic fail. They went flat and were way too sweet with 80g honey (I must admit, I added the 80g then read your comment to test sweetness as you go). There’s no rescuing these things! 🤦♀️
Janet Haworth says
But… I realised they may need more time (I’ve moved and my oven is testing me!) so back in they went for another 10 minutes and they’ve come out rescued! Totally cool time 30 mins!!!
Georgia Harding says
New ovens can be tricky to get used to thats for sure!
Georgia Harding says
How strange – these have been really consistent for me. I wonder if you used fresh milled almond meal as this can make them flat. Other than that, I really can’t guess what’s gone wrong sorry. It perhaps could make a crumble over yoghurt?
Whitney Kingston says
Sadly an epic fail…and yes, I did add the water
Georgia Harding says
Oh no Whitney. So strange, I’d love to know what the issue was so I might be able to help? G x
Paula says
I’ve been making these for years (and I’m not much of a baker) and they never fail. Thank you!
Georgia Harding says
So glad you love them Paula G x
Sarah says
My 6 and 8 yr old make these every school holidays and they are our favourite thing to bake. Quick, easy and delicious. Trouble is they are gone too quickly!
Georgia Harding says
You need to make double batches Sarah 😉 so glad to hear your kids are in the kitchen too G x