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Gluten-Free Chocolate, Seed, and Nut Cookies

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"Healthier chewy chocolate cookie."
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23 m servings 233 cals
Original recipe yields 12 servings (1 dozen)


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  • Prep

  • Cook

  • Ready In

  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 g fat; 26.7 g carbohydrates; 5.8 g protein; 31 mg cholesterol; 161 mg sodium. Full nutrition

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