Choco Cookies with Nuts and Seeds

Loaded with protein-rich peanut butter, chia and flaxseeds, these deliciously crunchy cookies will give you an almost guilt-free afternoon pick-me-up.


  • 75 g (2/3 cup) plain flour
  • 2 tbs ground flaxseed
  • 2 tbs chia seeds
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 60 g (1/4 cup) coconut oil, melted and cooled
  • 60 g (1/4 cup) crunchy peanut butter
  • 75 g (1/3 cup) pure maple syrup
  • 75 g (1/3 cup) caster sugar
  • 1 tsp vanilla extract
  • 75 g (1/2 cup) chocolate chips
  • 3 tbs sunflower seeds
  • 3 tbs pumpkin seeds
  • 3 tbs flaked almonds
  • 3 tbs dried pineapple, chopped


Step 1.
Preheat the oven to 180°C (160° fan). Grease and line two baking trays with parchment paper.

Step 2.
In a mixing bowl, whisk together the flour, ground flaxseed, chia seeds, cinnamon, and salt. Set aside.

Step 3.
In a separate mixing bowl, whisk together the melted coconut oil, peanut butter, maple syrup, sugar, and vanilla extract until smooth, about 2 minutes.

Step 4.
Using a wooden spoon, add the flour mixture to the coconut oil mixture, thoroughly stirring to make a rough batter. Add the chocolate chips, seeds, almonds, and dried pineapple; stir to combine.

Step 5.
Drop about two tablespoons of the mixture per cookie onto the trays, spaced apart; roughly spread them out with damp fingertips.

Step 6.
Bake until set, 10-15 minutes. Remove the trays to wire racks, letting the cookies cool on them until firm, about 15 minutes.

Step 7.
Carefully peel the cookies away from the parchment; return them to the wire racks to finish cooling.

Serves 14-16