Chocolate Vanilla Almond Cookies 🍪

with Walnuts, Dates and Chia Seeds

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Makes four dozen cookies

Almond flour
5.5 ounces
(about one cup)
10 ounces
(about two and a half cups)
20 ounces
(about two and a half cups)
Chia seeds
2 tablespoons
6 tablespoons
Cacao nibs (chocolate)
6 ounces
(about one cup)
4 ounces
(about one half of a cup)
Brown rice flour
5.5 ounces
(about one cup)
Coconut Oil
7 ounces
(about one cup)
2 teaspoons
1/2 teaspoon
Baking soda
1 teaspoon

Preparing the dough

  1. Mix the chia seeds and water in a bowl and let them sit for 10 minutes–or until they form a sticky gelatin
  2. If the coconut oil is solid, place it in a small pot on low heat until it becomes a liquid
  3. Remove pits from dates and chop them into small pieces
  4. Chop walnuts into small pieces
  5. Mix the almond flour, brown rice flour, salt and baking soda together in a bowl
  6. Combine the sticky chia seeds & water mixture with the dates and coconut oil–and mix thoroughly. Allow the coconut oil to become solid again. (You can place your mixing bowl in the freezer for a few minutes, to speed up the process.)
  7. Add the dry ingredients to the wet ingredients and mix until it feels doughy
  8. Add the oats, walnuts and cacoa nibs

Making each cookie

You may want to place the mixing bowl in the freezer for a few minutes before scooping the cookies, to help the dough remain solid and avoid crumbling too much.

  1. Scoop a heaping tablespoon of cookie dough onto a plate
  2. Roll the dough into a ball
  3. Place the ball on a cookie sheet, and flatten it with a large spoon


  1. Preheat an oven to 350 degrees
  2. Place the cookies in the oven for eight minutes or until edges or top are slightly browned. You may want to rotate the cookie sheet in the oven after four minutes, so the cookies bake evenly.
  3. Remove the cookies from the oven and place them on a cooling rack
  4. Enjoy your cookies! 🙂

Another recipe

Here’s a simpler recipe, without any processed ingredients: Chocolate Almond Oat Cookies

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