Almond and Chocolate Chip Cookies

makes 15


  • 60g (2½oz) dates, finely diced
  • 50ml (2fl oz) water
  • 75g (3oz) roughly chopped almonds
  • 75g (3oz) coconut oil
  • 110g (4oz) almond butter
  • 1/2 tsp vanilla extract
  • 75g (3oz) gluten free flour
  • 110g (4oz) gluten free oats
  • 50g (2oz) chocolate chips

These rich decadent cookies are based on the peanut butter and raisin cookie recipe in my book Cooking Without Made Easy. Both are amazingly scrummy.

1 Preheat the oven to 180°c (160°c fan) gas mark 4

2 Place the almonds on a baking tray and toast lightly in the oven. They will be cooked again so don’t want to be over brown.

3 Place the dates and water in a pan and simmer on a low heat until they are soft. Remove the pan from the heat and add the coconut oil and allow it to melt.

4 Process the date mixture until smooth and creamy then add the peanut butter, vanilla extract and flour and process again. Add the oats and chocolate last of all and pulse gently to combine.

5 Roll the mixture into balls the size of a small egg and place on an ungreased baking tray then flatten into biscuit shapes.

6 Bake the biscuits for 10-15 minutes until golden brown.

7 Leave the biscuits to cool for 5 minutes on the tray then transfer to a wire rack. Once cool store in an airtight container in the fridge and eat within 3 days or freeze.