Tripple Chocolate Nut Cookies | gluten-free & vegan
Gluten-free chocolate nut cookies: Super delicious Cookies without flour, dairy products and refined sugar! Attention: Danger of addiction!
Servings Prep Time
20cookies 10minutes
Cook Time
Servings Prep Time
20cookies 10minutes
Cook Time
Chocolate Nut Cookies
  • 80g rolled oatsgluten-free if you want
  • 60g almonds
  • 40g cocoa powder
  • 80g corn flour
  • 70g dark chocolate drops
  • 120g dateswithout stone
  • 100g coconut oil
  • 4tbsp maple syrup
  • 1medium eggor flaxseed egg (1 tbsp flaxseed flour mixed with 2 tbsp water)
  • 1tsp baking powder
  • 1pinch of salt
  • 80g dark chocolate
  • sea saltoptional
  1. Melt the coconut oil over a water bath.
  2. Put rolled oats and almonds in a mixer and slowly switch to the highest setting until a coarse flour is obtained. Add the dates and mix again until the dates are finely chopped.
  3. Add the remaining ingredients except for the chocolate drops and mix until a homogeneous dough is obtained. Fold in the chocolate with a spatula. Set aside for about 10 minutes.
  4. During this time preheat the oven to 170°C (340°F) top/bottom heat and line a baking tray with baking paper.
  5. Use a spoon to cut small piece of dough. Form into a ball and then flatten with your hand (approx. Ø 6cm and 5mm thick). From the dough, approx. 20 cookies are made. Place cookies on the baking tray an bake for approx. 12-15 minutes.
  6. Allow to cool. Place the chocolate in a heat-resistant container and either put it in the oven, which is still warm but has been switched off, until it has melted. Or melt it over a water bath. Spread the chocolate over the cookies with a spoon. Then sprinkle with a pinch of sea salt (optional).
  7. Once the chocolate has hardened, place the chocolate nut cookies in an airtight container and store in a cool place. Eat within a week.