Oat, Coconut, Fennel Chocolate Chip Cookies

Simple to make, dairy free and healthy too, these chewy cookies are delicious and will keep in the biscuit tin for a few days, if you can manage it.
Course Afternoon Tea, Snack
Cuisine British
Keyword biscuits, coconut, cookies, dairy free, dark chocolate, fennel, healthy
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 15 Cookies
Author Choclette


  • 50 g Coconut Oil
  • 60 g Coconut Sugar or brown sugar
  • 1/2 tsp Fennel Seeds – ground
  • 1 Egg
  • 90 g Wholemeal Spelt Flour
  • 1/2 tsp Baking Powder
  • 1/8 tsp Sea Salt
  • 70 g Oats
  • 50 g Desiccated Coconut
  • 50 g Dark Chocolate 85% – chopped


  • Cream the sugar and oil together along with the fennel until light and fluffy.
  • Beat in the egg.
  • Add the oats and coconut and stir.
  • Sift in the flour, salt and baking powder and stir until just incorporated.
  • Add the chocolate and stir until just mixed.
  • Divide into 15 lumps and roll into balls. Place on a lined baking tray and press down to flatten a little.
  • Bake at 180°C for 10 minutes or until golden but not dark. Remove onto a wire rack to cool.