These cookies are delicious! Similar texture to the Byron bay cookies that have been around for years. I have found that using coconut oil has dramatically changed the texture of gluten free biscuits … they are finally something to look forward to as opposed to the only option in keeping hunger at bay.

I added almond meal to up the protein and flavour but obviously that makes them no good for school … am working on a nut free one for school.


Gluten Free Chocolate Cookies

makes approx 28


180g coconut oil
100g coconut sugar
80g coconut syrup
2 eggs
1 teaspoon vanilla essence
200g organic white rice flour
90g organic tapioca flour
40g almond meal
25g organic raw cocoa powder
1 teaspoon baking powder


1. Combine coconut oil and coconut sugar.   TM 10sec / 6
2. Add remaining ingredients to the coconut oil mix. Combine well TM 10sec / 6
3. Using damp hands roll dessertspoonful of mix into a ball. Continue for all the mix.
4. Place on a baking tray covered with bake paper. They don’t grow much so the shape you place in the oven is how they will come out!
5. Bake in a 180oC oven for 10mins

Serving Suggestions

Cool before removing from tray as they are easily broken when hot.

Store extremely well in an airtight container.

Enjoy xx