Double Chocolate and Sea Salt Cookies

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These delicious double chocolate and sea salt cookies are made with our Chocolate Coconut Almond Blend, which is super chocolatey and indulgent. Dip the cookies in the Coconut Almond Drink for a double hit of chocolate!

Makes 14-15 cookies



  • 250g of plain gluten free flour
  • 50g of ground almonds
  • 40g of cocoa powder
  • 200g of coconut sugar
  • 100ml Califia Farms Chocolate Coconut Almond Blend
  • 68g of coconut oil
  • 70g of chocolate chips or dark chocolate chopped into chunks
  • 1/2 tsp of bicarbonate of soda
  • 1/2 tsp of baking powder
  • 2 tbsp of runny and smooth nut butter (we used almond butter)
  • Pinch of sea salt flakes to sprinkle on top



Preheat the oven at 200 degrees Celsius. Line a large baking tray with parchment paper.

In a large bowl mix together the flour, ground almond, coconut sugar, cocoa powder, baking powder, bicarbonate of soda and salt.

Melt the coconut oil in the microwave for around 1 minute, let it cool down slightly and add it to the bowl with the flour together with the nut butter and Califia Chocolate Coconut Almond Blend. Mix everything together until you have a smooth batter. Fold in the chocolate chips. Using an ice-cream scoop or a spoon, shape the batter into balls onto the baking tray. Space them out evenly as they will expand quite a bit during the baking process.
Bake in the oven for 12 minutes. Leave the cookies to cool for 10-15 minutes before sprinkling them with some sea salt flakes. Enjoy!