Chocolate Honey Chilli Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 40 cookies

... might just have another one!

  • 100g linseeds
  • 100g raw almonds, dry roasted peanuts, or sunflower seeds for nut free
  • 200g rolled oats, or quinoa flakes for gluten free
  • 200g Medjool dates (pitted weight – about 12)
  • 70g raw cacao nibs
  • 100g honey, or maple syrup
  • 100g coconut oil
  • 50g filtered water
  • 1 tbls Dutch cocoa powder, or raw cacao powder
  • 3 tsp chilli flakes
  • 2 tsp sea salt flakes
  • 150g dark chocolate, broken into pieces (I use callets)
  • extra sea salt flakes and chilli flakes for sprinkling over chocolate
  1. Preheat oven to 170 degrees fan forced, and line two trays with baking paper
  2. Put linseeds and almonds (or dry roasted peanuts or sunflower seeds) into TM bowl and mill 10 seconds/speed 7
  3. Add the rest of ingredients and mix 10 seconds/speed 7 using your spatula to help move mix around
  4. Scrape around bowl, and repeat 10 seconds / speed 6 using spatula to assist again
  5. Mix should stick together when pressed with your fingers
  6. Place ingredients into a separate bowl so that it is easier to work with, and have another bowl with water to dip your tablespoon measure into (and also your fingers when they get a little sticky)
  7. Dip tablespoon into the water, then mixture, then place mixture into your hands and roll into a ball
  8. Place cookies onto baking tray and continue with the rest of mixture, dipping your spoon into the water as you go so that you can remove the mix easily from it
  9. When all the cookies are on the tray wet your fingers and press down on the biscuits to flatten them (I like to leave a little middle imprint of where my two fingers were but you can flatten them completely if you like)
  10. Bake one tray at a time for 10 minutes, then turn tray around and bake for another 10 minutes (this will bake the cookies so that they are firm which is what I like, but if you prefer them to be less firm bake for just an extra 8 minutes ... they will soften ever so slightly over the coming days but I do like a bit of "chew")
  11. Remove tray from oven and allow biscuits to cool 5 minutes before placing onto cooling tray to cool completely
  12. Once cool drizzle cookies with chocolate, sea salt and chilli flakes
  1. Prepare a baking sheet with baking paper
  2. For ease of piping the chocolate over the cookies place a snap lock sandwich bag into a mug with the corner of the bag facing into the base of the mug
  3. With the small amount of chocolate needed I tempered the chocolate by placing 150g in a small plastic container in the microwave (glass retains the heat too much) using short bursts of 20 second intervals, stirring after each burst until half the chocolate is melted, and then continue stirring without heat until the balance of the chocolate is melted
  4. Pour the melted chocolate into the bag and seal ensuring you remove the air first so that you can clasp the bag properly
  5. Remove the bag from the mug, and use one hand to clasp the bag around the top leaving the tip end that was facing down in the mug, facing upright
  6. Snip off the tip of the bag, then face it down towards the cookies and drizzle chocolate over them
  7. Sprinkle over extra sea salt and chilli flakes (as much or as little as you like)
  8. Allow to set before storing cookies at room temperature for up to a week
Recipe by The Passionate Pantry at