Sophie says...

' These cookies are yummy! They are perfect for an afternoon snack and with a cup of coffee. The sauce is so delicious which you can also save to spoon over vanilla ice cream or stir into porridge. They are gluten free, dairy free and refined sugar free, great for those on a plant-based diet. The recipe is so simple to make and will take you just 20minutes, quick enough to make when yo get those 3pm chocolate cravings! Enjoy' 

Almond & Chocolate Peanut Cookies

(VE) (DF) (V) (GF)

Serves 8


1 Cup of Ground Almonds

1 Cup Rice Flour or Buckwheat Flour 

½ tsp baking powder

1/3 cup of honey or maple syrup 

3 tbsp of melted coconut oil 

Pinch of sea salt 

1 tsp vanilla extract


Chocolate Sauce 


150g of dark chocolate 70%

1 tbsp of coconut oil 

1 tbsp of crunchy peanut butter

Pinch of sea salt 


  1. First place the ground almonds, rice flour and baking powder into a large mixing bowl. Then add the melted coconut oil, maple syrup, sea salt and vanilla extract. 

  2. Mix the ingredients together the mixture will be quite dry and crumbly. 

  3. Roll the mixture into round balls around 1 tbsp in size. 

  4. Place the cookie mixture onto a baking tray lined with grease proof paper. Press slightly down the cookies so they flatten. Then place into a pre-heated oven at 180 degrees. 

  5. Bake the cookies for 15 minutes until they are golden brown. Remove from the oven and leave too cool. 

  6. For the chocolate sauce melt the coconut oil into a pan, then add the chocolate and stir on a low heat. Add the sea salt and peanut butter, stir and remove from the heat. Pour the sauce into a small bowl. 

  7. Once the cookies have cooled pour the chocolate sauce over the cookies and Enjoy! The cookies will keep in an air tight container for a week.