Chunky Chocolate Cookies

Chocolate – yes. Chunky – yes. Cookies – double yes. Cookies have always been a weakness of mine, and I would absolutely class myself as a cookie connoisseur. Give me a cookie that is too dry, too thin, lacking chunk or containing fruit (raisin cookies should never have been invented) I will be one unhappy girl.

So I took this recipe testing very seriously.

Perfecting a cookie is a difficult task, but worth the reward.

First step: ensuring your dough is not too wet, and not too dry. Thankfully I have done the legwork for you here so you don’t need to worry about adding a little more flour or a dash more almond butter or coconut oil until you have bowls and bowls of dough (not that that would be such a bad thing).

The big secret is chilling the dough in the fridge before baking the cookies. This ensures your cookies don’t spread too much in the oven. Say goodbye to thin, crunchy, non-decadent cookies forever with this trick.

These cookies were also heartily approved by my family, who are not on the low FODMAP diet and rival me in sweet tooth levels, which is saying something.

Let me know if you try them!

Chunky Chocolate Cookies

Chunky, chocolatey, cookie...ey cookies

Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 8 cookies


  • 1/2 cup almond butter
  • 1/4 cup maple syrup
  • 3 tbsp coconut oil
  • dash vanilla essence
  • 1 cup spelt flour
  • 1/4 cup rolled oats
  • 2 tbsp cacao
  • 1 tsp baking soda
  • pinch salt
  • 50 grams 85% chocolate


  1. Line a standard baking tray with grease proof paper.

  2. Combine almond butter, maple syrup, coconut oil and vanilla by heating them in a bowl in the microwave until you can stir it into a smooth mixture.

  3. Add flour, oats, cacao, baking soda and salt and stir.

  4. Chop chocolate roughly and fold through the dough.

  5. Divide the mixture into 8 and roll dough into balls. Press them onto the baking tray and chill in the fridge for 15 minutes (longer if you can). At this point, preheat the oven to 160 degrees fan force.

  6. Remove the cookies from the fridge and put the tray straight in the oven. Cook for 8 minutes until the cookies have coloured slightly but are still slightly doughy.

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