A tray of mocha choc drops cookies

Mocha Choc Drop Cookies

Made using the Mocha Almond Butter recipe these cookies by Ashley at Nourish Me Mum are a one-bowl, fuss free, gluten free and dairy free recipe.

With just the right hit of espresso, this pick-me-up afternoon tea snack will keep you going until dinner.

No need for a gentle hand, as no perfect little rounds are necessary here, the more rustic the better to complement their crunchy and chunky texture.

Nourish Me Mum
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 12 cookies



  1. Pre-heat oven to 165°C /330° F. Line 2 baking trays with parchment paper and set aside.
  2. In a medium bowl work nut butter with a fork making it smooth and loose.
  3. Add eggs, maple syrup, vanilla, baking soda and sea salt. Combine.
  4. Fold through chocolate drops.
  5. Spoon tablespoon sized cookies onto baking sheet.
  6. Bake for 8-10 minutes until golden on top and firm to the touch.


  1. Cookies will not change shape so be sure you are happy with the presentation prior to baking.
  2. They will firm up as they cool and are best served same day.
  3. Cookies will keep up to 3 days in the refrigerator.
Organic Times Dark Choc Drops next to mocha cookies

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