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Aptly named “shortbread” for the typically short amount of time they last on plates… No? Is that not — that’s not why? Well, could’ve fooled us.

You will need

Serves 20

  • 75 g roasted amonds
  • 65 g desiccated coconut
  • 180 g gluten free flour
  • 1 pinch salt
  • 1 pinch ground cinnamon
  • 90 g melted coconut oil
  • 90 g maple syrup
  • 75 g vegan chocolate

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10 mins to prep

15 mins to cook

  1. Step 1

    Preheat oven to 140°C.

  2. Step 2

    Place roasted almonds, desiccated coconut, flour, salt and cinnamon into a food processor and blitz until a fine crumb forms.

  3. Step 3

    Transfer to a bowl and add melted coconut oil and maple syrup. Massage together with your hands and press a clump together to see if it compacts; if it doesn’t, add a touch more maple syrup or coconut oil.

  4. Step 4

    Roughly chop up vegan chocolate, sprinkle into cookie mix and combine.

  5. Step 5

    Scrape dough onto a sheet of baking paper and spread out a little with your fingers. Place another baking sheet on top and use a rolling pin to roll & compact, keeping it at about 1/2 cm thickness.

  6. Step 6

    Use a cookie cutter (around 4 cm diameter) to cut out cookies. Leave for a few minutes to allow the coconut oil to set. Carefully pick them up with a pallet knife and place on the baking tray.

  7. Step 7

    Bake for 15 minutes, then allow to cool at room temperature on tray.

  8. Step 8

    Enjoy immediately, and store leftovers in an airtight container in the fridge.


Depending on the size of your cookies, you can get anywhere from 20 to 40 cookies out of this recipe!

Recipe: Amber Wood

Photography: Chris Middleton

Stylist: Deb Kaloper

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