Coconut Almond & Chocolate Cookies




½ cup plain flour

½ cup ground almonds

¼ tsp ground nutmeg

½ tsp baking powder

¼ cup almond butter

¼ cup maple syrup

1 tbsp almond milk

½ tsp vanilla extract

1 x 80g bar Doisy & Dam Coconut & Lucuma 70%

2 – 3 tbsp desiccated coconut


Almond butter, maple syrup, desiccated coconut and chocolate - all wrapped up in a deliciously delicious vegan cookie. (Yes it deserves a double D word)

Makes 12 cookies

Take 30 mins + 30 mins cooling


1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a large tray with baking parchment or a silicon mat

2. In a large bowl put the flour, ground almonds, nutmeg and baking powder and stir together

3. In a smaller bowl or jug whisk together the almond butter, maple syrup, almond milk and vanilla until smooth

3. Add the wet ingredients to the dry and mix to form a soft dough

4. Tip out of your bowl and form into a long sausage – roughly 20 cm / 8 inches long

5. Cut equally into 4 then cut each ¼ into 3 segments to make 12 pieces in total

6. Roll each segment into a ball, flatten in the palm of your hand then put onto your baking tray, spacing evenly apart – they do spread when cooking so don’t crowd the tray, use 2 trays if necessary

7. Bake for 10 minutes – they will still be a little soft but they firm up on cooling

8. Leave to cool for around 30 minutes

9. While they’re cooling melt the chocolate in a microwave or over a bain-marie (break the chocolate into a bowl and set over a saucepan of barely simmering water)

10. Dip half a cookie in the chocolate and return to the tray

11. After every few cookies sprinkle each one with a good pinch of desiccated coconut

12. Once they’re all dipped put the tray in the fridge for 10 minutes to set the chocolate

Store in an airtight container.  As with all cookies they’re best eaten fresh but they do keep pretty well for a couple of days (if they ever manage to last that long!)