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8 cookies
How to make Ulu Hye's

Choc Chip Cookies

It’s been a while since we’ve made cookies so we’re excited to share our latest Choc Chip Cookies recipe with you! A simple and tasty 3-step recipe, this takes less than 20 minutes to make from start to finish. Made with a combination of almond, buckwheat and oat flour, it’s full of nutrients and guilt-free goodness. And even better, it’s a fun one to make with the kids too.


  • 1 cup almond flour
  • 1/4 cup buckwheat flour
  • 1/4 cup oat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tbsp arrowroot/tapioca powder
  • 1/2 cup coconut sugar
  • Shake of salt
  • 1 egg/egg replacer (chia or flax)
  • 2 tbsp melted coconut oil (do not use liquid coconut oil)
  • 2 tbsp maple syrup
  • 2 tbsp Nut Mylk Base
  • 1.5 tsp vanilla extract
  • 1/4 cup choc chips or 1/4 cup mix of cranberries and white choc chips



Preheat oven to 170°C.

Blend the wet ingredients in a blender until just combined, don't overdo it.

Combine the dry ingredients into a bowl and stir. Add in the wet ingredients and mix well until a thick dough is formed. Add in 1/4 cup choc chips or 1/4 cup mix of cranberries and white choc chips.

Use a cookie scoop or your hands to distribute the dough onto a baking paper lined tray – press down slightly and cook for 10-12 minutes.

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