Double Chocolate Cookies

Double Chocolate Cookies

It’s tough being pregnant and health-conscious! But what time could be more important than now to watch what I eat? The growth and health of my baby is solely dependent on me – that’s a lot of pressure! So I need to make sure I’m consuming only the healthiest, most nutritious organic produce but that’s not always easy; as we know, everything healthy takes preparation. I must admit, I have succumbed to the odd store-bought chocolate biscuit over the last few weeks as the serious chocolate cravings hit, but I try to make a batch of something sweet yet healthy once a week or once a fortnight so I have stuff on hand.

Today we looked after our 18 month old niece (good practice!) and while she had her afternoon nap I whipped up these bad boys, adapting from a recipe by Wholesome Patisserie. Not only did they 100% fully satisfy my craving (and I’m not lying, they really did – even more so than the store-bought processed stuff!) but my niece loved them too and we got to have them warm out the oven when she woke up. That’s what I call Sunday afternoon bliss! I hope you like them as much as we all did 🙂


Wet Ingredients:
1 heaped tbsp ground flax seeds
1/4 cup coconut oil
1/4 cup almond butter
1 and quarter cups coconut palm sugar
1 tsp vanilla bean paste

Dry Ingredients:
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp Himalayan or Oryx salt
3 heaped tbsp raw cacao powder
1 1/2 cups buckwheat flour
2 tsp almond milk
Half cup dairy free (or your choice of) chocolate chips


Preheat oven to 180 and line 2 baking trays with parchment paper.

In a large mixing bowl, mix together the ground flax and 3 tbsp filtered water and set aside for 2-3 minutes or until it has thickened up. Then whisk the flax egg one final time.

Now add the wet ingredients to the same bowl with the flax egg; solid coconut oil, almond butter, brown sugar, coconut sugar and vanilla. Beat the mixture until smooth and well combined.

Add in the baking soda, baking powder, salt and cacao, beat the mixture well. You may have to knead a bit with your hands to get it fully incorporated, then beat or knead in the buckwheat flour with the almond milk until smooth and well combined.

Now mix in the chocolate chips.

Take a small piece in your hands and roll into a ball then flatten into a cookie shape and place on prepared baking tray. Make sure to leave enough room between each cookie as they will rise.

Put them in the oven for 12-15 minutes then remove them and leave to cool on a cooling rack for 5 minutes. After that you can either eat them warm or wait until fully cooled before storing them in an airtight container.

Enjoy the decadence!