Our incredible contributing chef Heather Adamson (@Fresheather) is back and doing what she does best: providing us coconut lovers with healthy and simple sweet treat recipes! This time she’s whipped up a lovely recipe for vegan chocolate chip cookies, featuring our coconut sugar – and we promise these will be hard to share!
What you’ll need:
- 1 tin of chickpeas (400g, approximately 240g drained)
- ½ cup almond butter
- ¼ cup Coconut Sugar
- 1/3 cup vegan chocolate chips
- 1 teaspoon baking powder


Let’s get started!

1. Start off by draining, rinsing, and thoroughly drying the chickpeas.
2. Add the chickpeas, baking powder, coconut sugar, and almond butter to a high-speed blender or food processor. Blend until thoroughly combined – a cookie-dough consistency should be achieved. (Note: this mixture is very thick, so you’ll have to scrape down the sides a couple times!)
3. Next, add in the chocolate chips! You can either pulse a few times or just fold them in by hand.
4. One teaspoonful at a time, roll the cookie dough into balls, and flatten them onto a baking tray lined with greaseproof paper!
5. Bake in a pre-heated oven at 175 degrees Celsius (350 degrees Fahrenheit) for about 10 minutes or so. You’ll know they’re ready when they’re cracked and golden!
6. You can store them in a container for up to 6 days, but we’re telling you now – they’ll never last that long!

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