Coconut crunch cookies

Published 01 Feb 2024

These cookies are a delightful combination of crunchy almonds, sweet coconut, rich chocolate, and a sprinkling of seeds, creating a harmonious blend of flavours and textures that will satisfy any craving.
They are high in fibre thanks to the seeds and nuts they contain, so will fill you up a lot more than a store-bought biscuit. And, they are super easy to make! 


Makes approximately 10 cookies

Prep time: 15 mins

Cook time: 20 mins


  • ½ cup almond meal
  • ½ cup wholemeal plain flour (or gluten-free flour)
  • Pinch of salt
  • ¼ tsp baking soda
  • ¼ cup desiccated coconut
  • ¼ cup ground flaxseeds
  • ½ cup sunflower seeds
  • ¼ cup slivered almonds
  • ¼ cup extra virgin olive oil (light flavour)
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • ¼ cup chopped dark chocolate (or dark chocolate chips)


  1. Preheat your oven to 175°C.
  2. In a large bowl add almond meal, flour, salt, baking soda, coconut, flaxseeds, sunflower seeds and slivered almonds, and mix well.
  3. In a separate small bowl or jug add extra virgin olive oil, maple syrup & vanilla, and mix well.
  4. Pour the liquid over the dry ingredients, and fold through.
  5. Add the dark chocolate and combine.
  6. Line a baking tray with baking paper, and roll mixture into golf ball sized portions. Place on the tray and press down gently with your hand.
  7. Bake for around 20 minutes (until golden).
  8. Remove from the oven, transfer to a baking rack, and let cool.