Choc-a-crunch cookies

The English expression 'chock-a-block' amuses me. It means to be jam-packed full! I thought it was a fun reference for these delicious crunchy chocolate chip cookies, full of health properties!

The expression, by the way, comes from 19th century British English. One meaning of chock was of two things pressed so tightly against each other that they can’t move (chock-full, jam-packed full or filled to overflowing). This led to the nautical term that’s the direct origin of the phrase. Block refers to the pulley blocks of the tackle used for various hauling jobs on board ship. These worked in pairs, with the ropes threaded between them. When the men hauling tackle ropes had hoisted the load as far as it would go, the two pulley blocks touched and could move no further. They were then said to be chock-a-block, or crammed together.


Dairy and egg free

Gluten free

Refined sugar free

Makes 12-16 cookies


What you need

½ cup of coconut flour

½ cup of buckwheat flour

½ cup of coconut sugar

¼ cup of tahini (I prefer unhulled)

¾ cup of dark chocolate chips (or use a block of your favourite chocolate and break it into pieces)

½ cup of high quality coconut cream (25% fat)

1 pinch of salt

1 tsp of vanilla paste

1 cup of nuts broken in bits (I used macadamia, almonds, hazelnuts and pumpkin seeds)


Get baking!

1. Pre-heat the oven to 180 degrees celcius

2. In a mixing bowl combine together flours and sugar with a pinch of salt. Then add the wet ingredients, tahini, coconut cream, vanilla paste and mix with the chocolate chips and nuts.

Mix together with your fingers until just blended together. Do not massage the dough too much or it will get sticky.

3. Make 12 to 14 even balls, flatten them onto a tray covered with baking paper so they are 1.5 cm thick.

4. Bake for up to 10 minutes. Let them cool down on a grill tray.

5. Enjoy!