1. 1 ½ cups (225g) gluten free plain flour

  2. ½ cup (75g) corn flour

  3. 1 tsp salt

  4. ½ tsp baking powder

  5. ½ tsp bicarbonate soda

  6. 100g refined coconut oil, softened, not liquid

  7. ½ cup (120g) peanut butter or tahini (for a nut free version)

  8. ½ cup (110g) caster sugar

  9. ½ cup (80g) brown sugar, lightly packed

  10. ¼ cup (60ml) non-dairy milk (almond, soy or oat)

  11. 2 tsp Queen Vanilla Bean Paste

  12. 100g dairy free dark chocolate, chopped (see recipe notes)


  1. 1

    Combine flours, salt, baking powder and bicarb soda in a bowl. Set aside.

  2. 2

    In the bowl of a stand mixer fitted with the paddle attachment or using an electric mixer, beat coconut oil, peanut butter and sugars until smooth and creamy. Add dairy-free milk and Vanilla Bean Paste. Mix to combine.

  3. 3

    Add flour mixture to sugar mixture and mix on low speed until just incorporated. Fold in the chopped chocolate.

  4. 4

    Chill cookie dough for 30 minutes.

  5. 5

    Preheat the oven to 180°C (fan forced). Line two baking trays with baking paper.

  6. 6

    Scoop heaped teaspoons of cookie dough, roll into balls and place on tray 7cm apart. Using a spoon or your fingers press down until the cookie is about 1cm thick. Bake cookies for 8-10 minutes. Allow to cool on tray.

Recipe tips: 

  • We recommend using Lindt Dessert Premium Dark or 70% Cocoa Baking Chocolate, but you can use any dairy free dark chocolate.
  • Refined coconut oil has a more neutral flavour, but feel free to use unrefined coconut oil if you’d prefer.

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