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Chocolate Drop Cookies

Prep Time 10 mins
Cook Time 20 mins
Course Dessert, Snack
Servings 32 cookies


  • 2 cups gluten-free self-raising flour
  • 1 cup coconut sugar (or stevia)
  • 1/4 cup extra virgin olive oil
  • 2 eggs
  • 2 tsp vanilla essence
  • 1 tbsp unsweetened almond milk (or plant based milk of choice)
  • Pana Organic Chocolate & Hazelnut Spread (or dairy-free chocolate chunks/block)


  • Preheat oven to 180 degrees celcius.
  • Line 3 baking brays with baking paper.
  • In a large mixing bowl whisk flour and sugar until combined.
  • Mix in oil, eggs, vanilla, and milk until smooth.
  • Using a teaspoon, scoop out a heaped spoonful of mixture and place on the baking tray. Repeat with remaining mixture leaving room inbetween for rising and spreading.
  • Bake in oven for five minutes.
  • Remove from the oven.
  • Using the back of a measuring teaspoon, gently push a small indent into the centre of each cookie.
  • Add a teaspoon of Pana Organic chocolate & hazelnut spread into the centre of each cookie being sure not to overfill as the jam will run.
  • Return to the oven and bake for a further 10 to 12 minutes until the cookies are slightly golden.
  • Remove from oven.
  • Cool and Serve.


Vegan Options

  • use a chia egg
  • use extra plant-based milk of choice making sure to only add enough until you get the consistency of cookie dough. 

Nut-Free Option

  • use nut-free chocolate spread
  • use nut-free dairy-free milk of choice
Keyword chocolate drop cookies, cookies, gluten-free & dairy-free cookies, snacks