Chocolate Cookies

A childhood classic, these choc-chip cookies are the perfect balance of chew and crunch, with a nutty sweetness that will attract more hands to the cookie jar.

Serves 15

Recipe by Tanya Bartolini


  • 3 large ripe bananas, mashed
  • 1 tsp vanilla extract
  • 60g coconut oil
  • 120g rolled oats
  • 60g almond meal
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 100g flaked almonds
  • 20g natural popcorn, popped
  • 150g Well Naturally Rich Dark Chocolate, chopped into chunky chips



  1.  Preheat a fan forced oven to 180°C and line a baking tray with baking paper.
  2. In a large bowl combine the wet ingredients.
  3. In a second bowl combine all of the dry ingredients except for the chocolate, almond flakes and popcorn.
  4. Transfer the dry ingredients and combine with the wet ingredients, ensuring you combine well with a wooden spoon.
  5. Toss in the chocolate pieces and almond flakes and stir well to combine.
  6. Roll about a tablespoon of the mixture in your hands to create a small ball, place onto the lined baking tray and continue until you have rolled all of the mixture. Allow enough space between the balls for expansion when baked.
  7. Transfer to the preheated oven and cook for 14 minutes. The cookies will be a light brown colour on top and a darker colour on the bottom.

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