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Chocolate Chip Cookies

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by Nathalie
Step by step recipe - 15 Min
March 15, 2018

“A balanced diet is a cookie in each hand”

My favourite baked good has always been cookies! I love all the cookie recipes that I’ve done so far but I must say that I absolutely excelled myself with this recipe. These cookies are full of good ingredients and taste better then any chocolate chip cookie I have ever tasted. I teamed up with i choc for this recipe as this chocolate is all vegan, soy free and so incredible delicious.

If you follow me on Instagram you have noticed that I’ve been baking these sea salt chocolate cookies constantly. I have to actually stop myself from baking more because once they come out of the oven no cookie is safe from me. Besides the amazing chocolate in the cookie, the secret ingredient is the sea salt. Somehow it brings out an amazing flavour that makes this cookie perfection. They smell almost like butter cookies but even better because they are made with coconut oil.

You can see that I’m obsessed with this recipe and so should you so make sure you bake it as soon as you can!

In collaboration with




Serves 10-12 cookies
Cooks in 15 Minutes
Difficulty Easy


70 g i choc chocolate, white vanilla, chopped
250 g oats, grounded in the mixer into flour (glutenfree if needed)
60 g coconut sugar
1 tsp vanilla, grounded
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
30 ml coconut milk
80 ml maple syrup
80 ml coconut oil, melted
sea salt to sprinkle


Preheat the oven to 180°C and line a baking tray with baking paper. Place all the ingredients (except the chocolate) into a large bowl and mix well with a large spoon. Fold in the chopped chocolate. Place the dough tbsp by tbsp on to the lined baking try and leave about 3 cm space in between the cookies. Press them lightly down sprinkle some sea salt on them and bake for 10-12 minutes until they are golden brown. Cool off completely. You can store the cookies in a airtight box up to one week.


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