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Chewy Chunky Blondes

I love cookies!!
I love the way they smell when they’re baking.
I love eating them fresh from the oven and I especially love how this delectable hand-held dessert can be created in so many different ways.

These Chunky Blonde Cookies are by far the closest I’ve come to replicating Mom’s chocolate chip cookie recipe…without incorporating any lethal ingredients.


Dry Goods
  • 2 cups almond flour (or make your own by pulsing almonds in a food processor until fine)
  • 3 TBSP coconut flour, sifted
  • 1 tsp cinnamon
  • 1/2 tsp baking soda, sifted
  • 1/4 tsp sea salt
Wet Stuff
  • 1 TBSP ground chia seed + 3 Tbsp filter water [alternatively, use 1/4 cup unsweetened organic applesauce or bio-dynamically grown banana]
  • 1/2 cup sesame seed butter, aka tahini (any nut / seed butter will do)
  • 1/2 cup raw honey (up to 2/3 cup, depending on sweet tooth)
  • TBSP coconut oil, melted
  • TBSP vanilla extract (or 1/2 tsp vanilla bean powder)
  • ~3 TBSP non-dairy milk (or filtered water)
  • ~1/3 batch of Chocolate Sauce frozen & cut into chunks

Meg's Method

1. Preheat the oven to 350°F (ensure the oven rack is in the middle).

2. In a large bowl, add 1 TBSP ground chia + 3 TBSP water; mix well & set aside to gel.

3. In a medium bowl, whisk together nut flours, dry spices, baking soda and salt.

4. Back in the large bowl, add tahini, honey, coconut oil (and vanilla, if using extract); whisk together until well combined. If necessary, add water/plant-based milk, 1 TBSP at a time, and whisk again (batter should be smooth/slightly runny).

5. In the medium bowl with the dry ingredients, stir in frozen homemade Chocolate Chunks (or store-bought Fair Trade, organic, dairy-free dark chocolate chips)

6. Using a silicone spatula, fold the dry ingredients into the wet ingredients until a ball of dough forms (careful not to over-mix, or else your homemade chunks will melt into streaks).

7. Spoon Chunky Blonde Cookie dough onto a parchment-lined baking sheet and bake for 15 - 25 mins. Keep an eye on them!

8. Once your cookies are out of the oven, leave them on the baking sheet to rest for 5 mins then transfer from the baking sheet to a cooling rack (leave them on the parchment paper). Enjoy.

Stores best in the fridge or freezer.


I wanna see your creations - whip up these tasty treats then share your creations with me on social media using the hashtag #SweetTreatsRecipeGuide

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