Gluten & Dairy Free Chocolate Cookies with Peanut Butter Cream


This is a recipe you can indulge in without feeling too guilty. These cookies are free from gluten, dairy and sugar. And they are also super tasty. Hoorah!

I wish my photography skills were better..!

Here’s the recipe:


Preheat the oven to 175.C

In a mixer bowl, throw in 1/3 cup of coconut oil and 1/3 cup rice malt syrup. Beat until it resembles a thick cake batter.

Keep the beaters going and add 2 eggs slowly

Now add:

1 tsp vanilla extract

1/4 cup raw cacao powder (I use loving earth)

1/4 tsp baking powder

a pinch of himalayan pink salt (or salt other than table salt)

keep beating until all ingredients are combined.

Stir in a 1/4 cup of raw cacao nibs (for some crunch) or even more if you like. (again, I use loving earth)

Dollop the mixture onto a baking sheet lined with baking paper. Cook for 10 minutes.

Cool on a wire rack.


Peanut Butter Cream

1/4 cup organic peanut butter

2 tablespoons almond milk

1 tablespoon of rice malt syrup (or as much as you like, depending on how sweet you’d like it to be).

mix all ingredients together until you have a lovely thick ‘icing’ type texture. Add more almond milk if you need to.

Make a sandwich with the cookies and peanut butter cream.

Try and stop at one. Impossible!