Gluten-free Chocolate Cookies

These biscuits resemble shortbread but have a delicious rich chocolate flavour. This is a great way to eat nuts! Happily, arrowroot and tapioca powder are unrefined and butter improves the flavour and further increases the nutrition. 


1 1/2 cups or 160 g activated almonds or almond flour
1/2 cup + 1 Tbsp or 125 g cold butter
1 cup or 110 g arrowroot or tapioca flour
1/4 cup or 20 g cocoa or cacao powder (or carob powder)
1 tsp chocolate extract (can be found in delis and spice marts)
1/2 cup or 75 g unrefined sugar e.g. rapadura, panela, coconut
1/2 tsp salt (preferably sea salt or Himalayan rock salt)


Heat oven to 150°C.
If using whole almonds, place in food processor and process to a fine meal.
Add all remaining ingredients and process until it starts to form a dough.
Form into small balls, 1 1/2 Tbsp each and place on a baking sheet or buttered/lined tray (tip: scoop out with the tablespoon helps to form balls quickly).
Bake for 20 minutes (after five minutes press down lightly with a fork).

This recipe is adapted from Almond Cookies in my cooking Bible, Nourishing Traditions.

Gluten-free – not for life for most of us

If you react to gluten or wheat, it is important to avoid them. However, I do not recommend regarding a gluten-free diet as a permanent feature of your diet (unless you have Coeliac Disease or Hashimoto’s thyroiditis, in which case you may need to avoid gluten for the rest of your life). In many cases, after a program of healing and sealing the gut, properly prepared gluten-containing grains can be consumed again.

Two rules of sugar consumption

1. Eat only unrefined sugars (refined sugars can wreak havoc in your body)

2. Eat sweet foods in moderation (if you have high blood sugar or weight to lose: resolve these issues first (professional help is often required for this), then enjoy unrefined sugar in moderation).