Cookies… Biscuits… Oaty Choco Drizzle Yummies! Dairy AND Gluten free!

Oaty Choco Drizzle Yummies


Yesterday I decided to experiment and attempt to make some gluten and dairy free ‘nutritious’ and ‘healthy’ biscuits. When I went to bed I decided I need to make some more today! After tweaking the recipe to get a crumbly tasty cookie, then improving it by topping it with chocolate I couldn’t stop eating them… but they’re healthy right so that’s okay! 🙂 Some of the ingredients you may not have as regulars, but they’re amazing when combined in this recipe.


  • 50g oats (or oat flour). Use gluten free oats if required.
  • 50g coconut oil
  • 50g soft dates (stones removed weight)
  • 20g almond butter
  • 1 level teaspoon cinnamon
  • 1/2 level teaspoon ginger
  • 2 teaspoons agave nectar
  • ———————————
  • Chocolate of choice for drizzling OR
  • 15g coconut oil melted
  • 10g cocoa powder
  • 10g (2 tsp) agave nectar
  • 20ml coconut milk (warmed). If you prefer a lighter chocolate.
  • scant pinch of salt


  1. Blitz the oats in a processor until you have oat flour (skip this stage if you’re using oat flour!)
  2. Mix the cinnamon and ginger with the oats.
  3. Chop the dates into small pieces.
  4. Heat the coconut oil in a saucepan over a low heat until melted, add the dates and stir continuously with a wooden spoon until a paste starts to form.
  5. Add the almond butter and continue stirring to form a paste. If the oil bubbles, remove from heat and continue stirring, do not let the oil boil. You should be able to get a nearly smooth paste with a constant low heat.
  6. Remove from heat and add the flour and spice mix, stir to combine all of the ingredients.
  7. Return to the heat and continue stirring until a ball starts to form. Turn the heat off and add the agave, stirring to combine. The mixture will be crumbly but able to stick together.
  8. Shape the cookies by pressing the mixture firmly into a cookie cutter on a greased (or lined) tray. The mixture should make 13 small cookies (think pre-packed choc chip cookie size). Alternatively you can shape into small balls and thumbprint to flatten.
  9. Cook until golden for 10-15 minutes on Gas Mark 4 (180c / 350f).
  10. Leave on the tray to cool for 5 minutes before cooling on a wire rack.
  11. Enjoy!

If you wish to top your cookies with chocolate you can melt your own choice of chocolate or use the recipe below to make a healthy gluten and dairy free topping.

Mix the coconut oil with the cocoa powder and salt, then stir in the agave. Taste for strength – dark chocolate fans can use the chocolate as it is. If you wish for a lighter milk chocolate, stir in the warmed milk until combined. Drizzle the chocolate over the cookies using your preferred method! You could use a spoon, a fork or a plastic bag with the corner cut off. Try not to eat them all at once! :-p

close up yummie


Seriously? Okay, store away from children and partners! (in a sealed container for up to a week).

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