Chocolate Afghans

Afghans have to be one of my favourite biscuits of all time! I love the crunchy texture and the chocolate goodness! You can swap out some ingredients in here to make it completely gluten free (wholemeal flour for almond meal).

Chocolate Afghans



Prep time




  • 150g butter, melted

  • 1/2 cup coconut sugar

  • 1 cup wholemeal flour (you can swap for almond meal or GF flour)

  • 1 cup spelt flour

  • 3 tbsp cocoa powder

  • 2 cups cornflakes

  • For the Icing
  • 2 Tbsp coconut oil

  • 1/2 cup chocolate chips

  • 1 tbsp cocoa powder

  • Walnuts to decorate


  • Preheat oven to 180 degrees.
  • Melt the butter and whisk the sugar into the butter until nice and fluffy.
  • In a small bowl, mix the dry ingredients together then add into the butter. Fold in the corn flakes.
  • Spoon the mounds onto a baking tray pre-lined with baking paper and gently flatten.
  • Bake in oven for 15 minutes. Cool and set on rack.
  • To make the icing: place the coconut oil, chocolate chips and cocoa power into a small pot over low heat. Stir together until melted. Drizzle over cookies and garnish with one walnut.

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