This is the recipe that started it all! This was one of the first recipes we worked on together and it is still one of our most regularly made, too. We just can’t get enough of these, and we’re sure all you other cookie monsters and your friends and family out there will love them too! If you would like to make these vegan-friendly, swap the Greek yoghurt for 1 extra tablespoon of coconut oil. For paleo peeps out there, you can also swap the choc chip pieces for cacao nibs.

Clean choc-chip cookies

Makes 12-15 cookies


  • 1 cup (120g) spelt flour (or gluten-free flour)
  • 2/3 cup (70g) almond meal
  • 6 medjool dates, pitted
  • 1.3 cup (100g) Greek yoghurt
  • 2 tbsp almond butter
  • 1 tbsp rice malt syrup
  • 1 tsp vanilla extract
  • 6 tsp baking powder
  • ½ cup (50g) finely chopped dark chocolate (85 per cent cocoa)


1. Preheat the oven to 180° and line a baking tray with baking paper.

2. In a food processor, mix the flour, almond meal and dates on high speed to form a paste.

3. Add the yoghurt, almond butter, rice malt syrup, vanilla, coconut oil and baking powder and blend again on high to combine. The mixture should be quite doughy. Fold in the chocolate with a wooden spoon.

4. On a clean work surface, roll tablespoons of mixture into small balls and transfer them to the tray. Use the back of a wet tablespoon to flatten the balls into cookies.

5. Bake for 12-13 minutes, but start checking from about 11 minutes – they burn very quickly!

6. Once cooked, remove from the oven and leave to cool as long as you can resist.

This is an extract from ‘A Girl’s Guide to Kicking Goals’ by Steph Claire Smith and Laura Henshaw, Murdoch Books, RRP $24.99.

Want more delicious recipe inspo? These vegan banana bread doughnuts and this healthy apple crumble sundae will satisfy all your cravings.

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