Chewy Sugar-Free Almond Cookies

These were meant to be crisp. But try and try as I might, they just didn’t wanna. And then I realised I had been devouring the ‘mistakes’ with delight. They were delicious, with just the right amount of chewy. Perhaps they were always meant to be Chewy Sugar-Free Almond Cookies. Silly me.


Chewy Sugar-Free Almond Cookies

Makes roughly 12


  • ¼ cup cacao butter (or butter if not vegan)
  • ¼ cup Drasanvi Birch Sugar
  • 2 Tbsp maple syrup (or honey if not vegan)
  • ¼ tsp xantham gum
  • ¼ cup almond flour
  • 6 Tbsp desiccated coconut
  • ½ tsp vanilla essence
  • pinch desert salt



  1. Preheat oven to 180C. Cut two pieces of baking paper to fit your baking tray, lining the baking tray with one of them.
  2. Over a double boiler, melt the cacao butter and stir in the birch sugar and maple syrup until dissolved.
  3. Remove from heat and starting with the xantham gum, whisk in the rest of the ingredients.
  4. Spoon mixture onto lined baking tray a heaped teaspoonful at a time leaving gaps of roughly 10 cm between. Dab the dollops into slightly flattened rounds using your fingertips.
  5. Bake for 8 minutes, or until browned around the edges… keep a close eye.
  6. Remove from oven and slide the baking paper off the tray to allow the cookies to cool.
  7. Replace with the second piece of baking paper and repeat the process.
  8. Allow cookies to cool completely, remove from paper, seal in a container and keep in a cool place.

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