You’ve got one of our Outback Apothecary jars and you’re about to bake something rich, rustic, and deeply satisfying.
These Native Wattleseed & Chocolate Chunk Cookies are inspired by the earthy flavours of the Australian outback. Wattleseed adds a nutty, roasted aroma that pairs perfectly with chunks of smooth dark chocolate, creating a cookie that’s indulgent yet wholesome.
What’s Inside Your Jar:
Gluten-free flour, coconut sugar, dark chocolate chunks, ground wattleseed, baking powder, and a pinch of sea salt.
We’ve layered every ingredient carefully so that all you need to do is mix, bake, and enjoy.
To Make:
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Preheat your oven to 175 °C (fan-forced).
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In a bowl, combine the jar contents with 1 egg and 2 tablespoons of melted coconut oil.
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Roll into balls and flatten slightly.
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Bake for 10–12 minutes until lightly golden.
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Allow to cool before enjoying (if you can wait that long!)
Recreate the Recipe at Home
You can stock up on everything you need to bake these again at home. Find our favourites in store:
• Gluten-Free Flour Blend
• Coconut Sugar
• Dark Chocolate Chunks
• Ground Wattleseed
• Baking Powder
• Sea Salt
Discover more delicious mixes in our Outback Apothecary Christmas Collection here.
Share the Love
We’d love to see your baking adventures. Tag @theoutbackapothecary on Instagram and show us your Native Wattleseed Cookie creations.