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Gluten and Dairy Free Nutty Chocolate Mesquite Cookies

  • Total Time: 35 min
  • Yield: 12-14 1x


  • 1 1/4 cup rice or GF oat flour
  • 12 tbsp potato flour
  • 1/4 cup coconut sugar (or cane sugar)
  • 1 tbsp cocoa powder
  • 1 tbsp coconut oil or butter (I melted brownie sweet spreads coconut butter)
  • 1 egg
  • 2 tbsp mesquite powder
  • 1/4 tsp Caramel extract (optional)
  • 1/2 tsp vanilla extract
  • 1/2 cup coconut or almond milk
  • 12 tbsp chopped salted or roasted nuts
  • 1/4 cup enjoy life dairy free chocolate chips (you can use regular chocolate chips too)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • Optional add ins : shredded coconut, cocoa powder, dried fruit.


  1. Preheat oven to 350F.
  2. Next, heat your milk for 90 seconds (I learned this trick from Biju the chef), melt in your coconut oil and mix together.
  3. In another bowl, combine your dry ingredients.
  4. Whisk in your milk and egg, then fold in your chocolate chips.
  5. Mix and then let the dough cool off in the freezer or fridge for about 20 minutes.
  6. Once cooled, roll into balls and place on greased cookie sheet. Sprinkle more sugar and nuts on top if you like.
  7. Bake for about 15 minutes.
  8. Let the cookies cool. Makes around a dozen or so.
  • Prep Time: 20 min
  • Cook Time: 15 min