allergen free chocolate crisp cookies

Chocolate Sundrops

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 30 sundrops

Serving Size: 1 sundrop

Chocolate Sundrops

Thanks to Jacqueline Church for creating these blissful PASCHA Chocolate Sundrops! Enjoy.

These are terrific for after-school or lunchbox snacks. And they’re fun to make together with your kids.

Chocolate Sundrops are FREE FROM the top 8 allergens (Wheat, Soy, Egg, Dairy, Fin Fish, Shellfish, Tree Nuts, Peanuts). They are also FREE FROM sesame and gluten. This makes PASCHA Chocolate Sundrops great for field trips and classroom events.

Chewy, crispy, PASCHA-chocolatey. Just plain good.

Added nutrition comes from chia seeds, flax seeds and protein from nutty tasting (but nut-free) Sunbutter.


  • 1/4 cup organic unsweetened coconut milk (So Delicious)
  • 3/4 cup organic sugar
  • 2 Tablespoons unsweetened cocoa
  • 1/4 cup Nutiva coconut & red palm oil shortening
  • 1/2 cup Sunbutter
  • a good pinch of salt
  • 1 Tablespoon organic maple syrup
  • 1/2 Teaspoon organic pure vanilla extract
  • 1 cup gluten-free old-fashioned rolled oats (Bob’s Red Mill)
  • 1/2 cup organic crispy rice cereal (Erewhon)
  • 2 Tablespoons ground organic, gluten-free golden flax seed (Bob’s Red Mill)
  • 2 Tablespoons organic coconut flakes (Let’s Do Organic)
  • 1 Tablespoon organic chia seeds (Nutiva)
  • 1/2 cup PASCHA bittersweet chocolate chips


  1. Line a cookie sheet with parchment paper and make room in the fridge for it.
  2. In a medium bowl, combine oats, crispy rice cereal, ground flax seed, coconut, chia seeds, and PASCHA chocolate chips.
  3. In a heavy saucepan, over medium heat, melt sugar, cocoa and shortening with coconut milk.
  4. Bring to a boil, stir for 90 seconds, mix well.
  5. When the cocoa-sugar mixture has boiled, add Sunbutter, mix well. Pull the pot off the heat and add salt, vanilla, maple syrup and whisk to smooth.
  6. Pour over dry ingredients. Stir to combine.
  7. Use a small cookie scoop or two spoons to drop balls onto parchment-lined sheet. Refrigerate for at least an hour.