The only thing sweeter than a delicious dessert is knowing that it’s loaded with ingredients that are great for you — and nothing that isn’t. This protein and healthy-fat loaded cookie recipe from Rawsome Superfoods is the ultimate way to satisfy a sweet tooth, without too much sweetness. Bake them up for a clean way to feed your cravings, or snack on them raw…

These are in the snack chapter — and not the dessert — because they are dense and not very sweet. I have grown to love them, however, because of their toasty, nutty flavor and unusual, spongy texture. I ADORE almond butter and coconut, and these are the ingredients that shine here, plus you get all the added nutrition of hemp and flax seeds (omega 3’s, fiber, magnesium and more). They are best enjoyed with extra almond butter, vanilla coconut ice cream or chia berry jam. These are perfect for a filling breakfast, midday snack or satisfying dessert if you don’t need much sweetness. The recipe is inspired by one in Katy Beskow’s cookbook 15 Minute Vegan.

Serves 4 to 6


¼ cup coconut or almond flour
2 Tbsp ground flax seeds
2 Tbsp hemp seeds
pinch of sea salt
¼ cup almond butter
⅓ cup coconut milk
3 Tbsp melted coconut oil
1 tsp vanilla extract
1⅛ tsp stevia powder
maple syrup, to taste (optional)
¼ cup dark chocolate chips (or chopped dark chocolate)


Preheat the oven to 400ºF. Mix together all the dry ingredients, and then stir in the rest, adding the chocolate last. You should have a moist, thick dough that holds its shape. Shape the dough into cookies or balls (I use a big ice-cream scoop, then my hands) and place them on a lined baking sheet.

Bake for nine to twelve minutes (nine minutes will leave them softer, twelve minutes means crunchier, crumblier cookies). Let them cool for five minutes and enjoy. These will keep in the fridge for two to three days.

Alternatively, if you wanna keep these raw, don’t bake them. Leave them in the fridge for two hours instead. Equally delicious — in fact, maybe more so.

Reprinted with permission from Rawsome Superfoods by Emily von Euw, Page Street Publishing Co. 2018. Photo credit: Emily von Euw.

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  1. Thanks. It’s fun to try new healthy delights. I’ve been making the fantastic truffles from the cookbook Raw Food, Real Life for quite some time and they are really incomparable. But I’m thinking of merging some of that recipe with this one, eliminating the flax seeds altogether, which can give a fishy taste, and also the coconut milk and the stevia. Instead, I may make some chia gel, as introduced in a smoothie recipe on this site, and bring that in as needed. This will be raw, uncooked, and kept in the freezer for us.

    Jules | 04.08.2019 | Reply
  2. <3

  3. Made this recipe, results were terrible.
    I used trader joe’s Almond butter, dr bronners organic coconut oil, trader joe’s hemp seeds, 1/4 c Trader Joe’s dark chocolate bar grated, lets do organic coconut flour, so delicious organic coconut milk. Six cookies scooped with ice cream scooper baked 9 mins. Cookies did not reduce, edges turned dark brown, cookies were so dry we ate the pile of crumbs with a spoon. Disappointed as these sounded so good!

    Psue | 07.14.2019 | Reply
    • We’re sorry to hear these didn’t turn out well for you! Another way we’ve enjoyed them is by reducing the amount of liquid (to make a thicker dought), rolling them into balls and keeping them in the freezer. Enjoy them raw instead of baking them! xx

      The Chalkboard Mag | 07.16.2019 | Reply

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