Choc Chip Cookie
Our signature vegan and allergy-friendly Chocolate Chip Cookies are crispy on the outside, soft and chewy on the inside, and loaded with real dark chocolate. Lower the sugar content further by adding a grated carrot to the mix and turn them into carrot cake chocolate chip cookies! This easy-bake, healthy new take on the classic recipe is made with wholesome, organic ingredients, and is a decadent guilt free treat for all.
*Choc Chip Cookie is made in an allergen free room and is free from gluten, dairy, eggs, nuts, sesame and soy.
50% OFF Sale Storewide - discount applied automatically at checkout
Enjoy FREE SHIPPING within NZ on orders over $99
*White rice flour, *Coconut sugar, Chocolate (14%) (70% Cacao, *Coconut sap sugar), *Tapioca flour, *Rapadura sugar, *Coconut flour, *Green banana flour, Baking powder (Raising agents (Sodium Bicarbonate, Disodium pyrophosphate), Anticaking agent (Calcium carbonate), Maize starch), Heilala vanilla (0.04%), (*Certified Organic).
- Preheat oven to 170°C fan bake (190°C conventional) and line a baking tray with paper or mat.
- Gently melt the coconut oil and leave to cool.
- Pour mix into bowl, add milk and melted coconut oil and stir until combined.
- Place spoonfuls of mixture on tray 10 cm apart, flatten and shape into cookies.
- Bake in the centre of oven for 10 to 12 minutes.
- Cookies are ready when golden brown and dent only slightly when pressed - cook longer for extra crunch!
- New Zealand orders under $99: Auckland delivery NZD $6 | rest of New Zealand NZD $15
- New Zealand orders over $99: FREE SHIPPING
- Australian orders: From NZD $15
- Orders within New Zealand will be sent by NZ Post or Post Haste couriers and are tracked. Items will arrive within 1-3 working days of receiving tracking information.
- Orders to Australia will be sent by NZ Post and are tracked. Items should arrive within 5-7 working days of receiving tracking information, however this may change depending on the parcel’s ultimate destination.
- Please allow an additional 2 days for all rural addresses.
organic plant based
gluten free
dairy free
egg free
nut free
soy free
preservative free
artificial flavour free
gmo free
natural prebiotic fibre
It’s what’s on the inside that counts...
We’ve sourced only the highest quality, organic ingredients for your mixes so that you can bake & share with confidence.
Learn more
*Coconut flour
*Green banana flour
*Tapioca flour
*White rice flour
Heilala vanilla
*Coconut sugar
*Rapadura sugar
Baking powder
*Certified Organic
Nutritional Information
Serving size : 27.5g (1 small cookie)
Servings per pack : 8 large or 16 small
| Average Quantity | Per Serve Dry Mix (21.9g) | Per 100g Dry Mix | Per Serve (27.5g) Prepared* |
| Energy | 362kJ | 1650kJ | 519kJ |
| Protein | 0.9g |
4g | 0.9g |
- gluten |
0g |
0g | 0g |
| Fat, Total | 1.4g |
6.3g | 5.6g |
- saturated |
0.9g |
3.9g | 4.6g |
| Carbohydrate | 17.2g |
78.5g | 17.3g |
- sugars |
8.7g |
39.8g | 8.8g |
| Sodium | 60mg |
273mg | 60mg |
*When prepared according to directions with coconut oil and coconut milk.
Carrot cake cookie recipe:
After step 3 add 1 cup of grated carrot and mix well, then follow remaining steps.
Bake Me.
- Preheat oven to 170°C fan bake (190°C conventional) and line a baking tray with paper or mat.
- Gently melt the coconut oil and leave to cool.
- Pour mix into bowl, add milk and melted coconut oil and stir until combined.
- Place spoonfuls of mixture on tray 10 cm apart, flatten and shape into cookies.
- Bake in the centre of oven for 10 to 12 minutes.
- Cookies are ready when golden brown and dent only slightly when pressed - cook longer for extra crunch!
Bake Me.
What You’ll Need
- 1/3 cup (70g) melted coconut oil
- 1/4 cup (60g) plant milk at room temperature
- Baking tray