Chewy Chocolate Chip Cookies

Once you’ve tried these cookies, you won’t want to make any other chocolate chip cookie recipe. Chewy and golden with chunks of chocolate, these cookies are made with ground linseed, sunflower seeds and almonds (LSA), making them a wonderful source of fibre and omega- 3 fatty acids.


The Recipe


  • 2 tsp vanilla extract
  • 1 large egg
  • 4 tbsp coconut sugar
  • 4 tbsp coconut oil, melted
  • 1 cup Healtheries LSA
  • 1/2 cup ground almonds
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • Pinch of sea salt
  • 1/2 cup Healtheries 99% Sugar Free Dark Chocolate Baking Bits
You could use milk or white chocolate baking bits too!


  1. Combine the vanilla, egg and sugar in a bowl with a spoon.
  2. Melt the coconut oil and let it cool slightly before adding it to the bowl with the vanilla, egg and sugar. Stir until just combined.
  3. Add in the LSA, ground almonds, baking soda, cinnamon and salt, stir until just combined. Fold in the chocolate bits.
  4. Place the bowl of cookie mixture into the fridge and chill for 30 minutes. In the meantime, pre-heat the oven to 180ºc and line a tray with baking paper.
  5. Remove the mixture from the fridge and using a tablespoon, place dollops of the mixture onto the prepared tray, leaving a gap of about 5cm between each cookie.
  6. Bake for 15- 20 minutes or until golden. Remove the tray from the oven and leave to cool. Once cool, transfer the cookies to a wire rack to cool completely.
  7. Store in a sealed container in a dark, cool place for 4- 5 days.

Serving Suggestion

Serving Suggestion

Perfect for school lunchboxes or as an afternoon treat with your favourite cuppa!