These dark chocolate cookies are chewy on the outside, soft in the middle and absolutely delicious. You won't need to look for another cookie recipe again! 

Dark Choc Easter Cookies

Makes roughly 10 cookies


1/3 C coconut sugar
3/4 C soft brown sugar
1 1/2 C wholemeal flour, sifted
1/4 C cacao powder, sifted
1/2 tsp baking soda
Pinch flakey sea salt
1/4 C dark chocolate drops
65g coconut oil*, melted
70g almond butter
100g brown rice syrup*
40g water
6-8 mini Easter eggs, chopped

Dark Choc Easter Cookies


Preheat the oven to 180 degrees. Line a baking tray with baking paper or use of our reusable baking mats. Set aside.

Mix both sugars, the flour, cacao powder, baking soda and salt into a bowl. Fold in the chocolate drops.

In another bowl, mix the coconut oil, almond butter, brown rice syrup and water together until smooth. Fold through the dry ingredients until just combined.

 Dark Choc Easter Cookies

Roll the dough into golf ball-sized cookies and add then add the chopped easter eggs into each cookie so some are poking out the top. Bake for roughly 10 minutes. The cookie should still feel soft in the middle but the edges just starting to harden up slightly. 

Dark Choc Easter Cookies

Leave to cool for at least 20 minutes - they will harden up slightly and are delicious cooler, rather than hot straight from the oven.

Dark Choc Easter Cookies

*Item not available online but is available in your local GoodFor store.

Photography by @thesaarahproject

Printable recipe PDF here.