Do you miss eating cookies?

Prepped & Packed have solved this problem, try our clean eating alternatives to those calorific cookies with our choccy cookie cakes made from a list of whole food ingredients.

INGREDIENTS – serves 12


150ml light unsweetened coconut milk

2 tbsps flaxseed, ground

2 tbsps ground almonds

3 tbsps coconut flour

200g gluten-free flour of choice

2 tbsps organic cocoa powder

1 tsp bicarbonate of soda

4 tbsps chocolate flavoured whey protein (optional)

6 pitted dates, chopped finely

45g dark chocolate (minimum 70% cocoa), cut into small pieces

3 tbsps organic coconut oil, melted

50ml olive oil

3 tbsps stevia (or sweetener of your choice) plus extra to sprinkle on top

2 tsps vanilla extract



Preheat oven to 180 ̊C.

In a small bowl, mix together the coconut milk, flaxseed and almonds. Leave to stand for 5 minutes.

In a large bowl, mix the flours, cocoa powder, bicarbonate of soda, whey protein, dates and chocolate. Add the oils, stevia and vanilla extract to the coconut milk mixture. Stir well. Leave to stand for 10 minutes.

Pour the wet mixture into the dry mixture and stir well. Add a drop of water if needed. The consistency should be of a thick paste.

Line several trays with baking paper.
Roll small amounts of the mixture into
balls. Press gently into disc shapes (maximum 15mm thick) onto the baking paper. Allow some space between the cookies, as they will spread whilst baking.

Sprinkle a little extra stevia on top of each cookie, and gently press it into the dough. Bake for 7 minutes. Leave to stand for several minutes, then transfer them over to a wire rack to cool. Store in an airtight container for up to 4 days.


We have listed the important macronutrients of this recipe below:

PER COOKIE: 238 Calories 17g Carbs 10g Protein 14g Fat


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