Skip to main content New<> this month
Get the Allrecipes magazine

Gluten-Free Chocolate, Seed, and Nut Cookies

Rated as 0 out of 5 Stars
1 made it  |  0 reviews   |  0 photos

"Healthier chewy chocolate cookie."
Added to shopping list. Go to shopping list.


23 m servings 233
Original recipe yields 12 servings (1 dozen)


{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine honey, peanut butter, dried fruit, rice flour, eggs, coconut oil, almonds, chia seeds, pumpkin seeds, flax seeds, cocoa powder, vanilla extract, and salt in a large bowl; mix until dough comes together.
  3. Roll dough into balls and place on a nonstick baking sheet.
  4. Bake in the preheated oven until centers are set and edges are golden, 8 to 10 minutes.


  • Cook's Notes:
  • Substitute brown rice syrup or pure maple syrup for the honey if desired.
  • Substitute almond butter or tahini for the peanut butter if desired.
  • Substitute quinoa flour for the rice flour if desired.
  • Use egg replacer instead of the eggs if preferred.
  • I like a mix of dried apricots, raisins, apples, and dates.

Nutrition Facts

Per Serving: 233 calories; 13.2 26.7 5.8 31 161 Full nutrition

Explore more


Read all reviews 0