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Nib + Noble Recipe - Double Choc Chip Cookies

Look no further! You have just found the double choc chip cookie recipe you have been searching for! Sure to be a hit at home, work or dinner party.



  • 1 cup oat flour*
  • 1/2 cup coconut oil
  • 1/2 cup almond milk
  • 1/2 cup dark choc chips
  • 1/3 cup Nib + Noble Sugar Free Drinking Chocolate
  • 1 large egg (or chia egg**)
  • 2 tbsp chia seeds
  • 2 tbsp shredded coconut
  • 2 tsp vanilla essence
  • 1/2 teaspoon baking soda
  • Pinch of salt
* To make oat flour, simply blend rolled oats in a food processor until they resemble a flour.
** To make a 'chia egg' combine 1 tbsp of chia seeds with 2 tbsp water. Blend and allow a few minutes to gel.


      1. Pre-heat oven to 180 degrees and line a rectangular baking tray with paper.
      2. In a large bowl, beat melted (and cooled) coconut oil, egg, vanilla essence and almond milk.
      3. Using a wooden spoon, stir through oat flour, Nib + Noble Sugar Free Drinking Chocolate, baking powder, chia seeds, shredded coconut and salt.
      4. Once the mixture is combined, fold through dark chocolate chips. Allow dough to chill for approximately 30 minutes.
      5. Scoop mixture (easiest to use an ice-cream scooper) one spoonful at a time onto baking paper. Lightly press down to shape.
      6. Bake for approximately 10 minutes or until cooked through. Allow to cool before serving.

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