chocolate chip cookies mama disrupt

4-ingredient chocolate chip cookies recipe

In Features, Nourish, Stories by Nicole Fuge

You can’t have a meal-prep plan without cookies – where’s the balance in that? Keep it simple and nutritious with these four ingredients. This is the only chocolate chip cookies recipe you need.

By Sally O’Neil


270 g (1 cup) tahini
80ml (1/3 cup) maple syrup
200g (2 cups) almond meal
3 tablespoons cacao nibs or dark chocolate chips
½ teaspoon sea salt (optional)


  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Put the tahini and maple syrup into a saucepan over low heat.
  3. Mix until well combined, remove from the heat and stir in the almond meal and cacao nibs or chocolate chips.
  4. Scoop out a heaped tablespoon of dough and roll it into a ball between your hands, then place on the prepared baking tray and press down with your hands to flatten. Sprinkle with salt, if using. This recipe makes 15 cookies.
  5. Bake for 10–12 minutes and cool before transferring to an airtight container.

Store the cookies in the fridge for up to 7 days, or freeze for up to 1 month (if they last that long!)

This chocolate chip cookies recipe is from The Fit Foodie Meal Prep Plan by Sally O’Neil, RRP $35 from Murdoch Books.