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Mylk Chocolate Chunk Cookies

Serves: 14

This Mylk Chocolate Chunk Cookies recipe has a Rich dough combined with irresistible mylk chocolate pieces, it’s the must-have sweet treat for every cookie jar. Oh, and try not to eat the chocolate pieces straight from the pack… your cookies need their chocolate chunks!


  • ¾ cup wholemeal flour
  • ½ tsp baking powder
  • ⅛ tsp baking soda
  • ½ tsp sea salt
  • ½ cup coconut sugar sifted
  • 2½ tbsp grapeseed oil
  • 2 tbsp almond milk
  • ¾ cup Pana Organic Mylk Choc Chips


  1. Preheat your oven to 200 °C and line a baking sheet with parchment paper.
  2. Add the flour, baking powder, baking soda and sea salt to a bowl, whisk to combine.
  3. Add in the coconut sugar, grapeseed oil and almond milk. Using a spatula, mix to combine.
  4. Fold in the Choc Chips, then using wet hands, work into a dough. Shape the dough into 14 balls and place on your baking tray. Your cookies will spread during baking so make sure you have enough space between each cookie.
  5. Bake for 10-12 minutes until golden. Let cool. Eat!

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