Gluten Free Chocolate Chunk Energy Cookies

3:10 pm on 21 September 2018

Chocolate Chunk Energy Cookies (gluten free)

These cookies tick all the boxes. They’re gluten-free, refined cane sugar-free, dairy-free and  most importantly delicious. If you have a nut allergy, you can also swap out the cashew butter for tahini or coconut butter, although this will change the flavour.

I have included maca in the cookies as it’s traditionally used in baking in Peru, and has many wonderful medicinal qualities - including the promotion of energy and vitality, as well as being known for balancing mood and hormones. I have included enough maca in the recipe so that each cookie has a medicinal quality, but you could use less if you’re new to using maca, or leave it out altogether.

These cookies have a soft brownie like centre, with a light crisp outer layer. They’re incredibly quick to make, just chuck everything in a bowl, mix together and bake for 15 minutes.

This is simple home baking that everyone can enjoy, containing good health promoting ingredients - so you know your family are indulging in a treat that’s much better for them than the usual cookie fare. 

Choosing a good quality Maca – we use Soleno Health gelatinised maca, which comes straight from the farmer in Peru, so you are supporting organic farming and their community. This is a gelatinised maca, not raw - which is incredibly important, as some people can be very sensitive to raw maca.

Megan May's Gluten Free Chocolate Chunk cookies

Megan May's Gluten Free Chocolate Chunk cookies Photo: Megan May/Little Bird Organics

Dry Ingredients

1/3 cup buckwheat flour 

1/3 cup brown rice flour

1 tablespoons tapioca flour 

2 tablespoons maca (seleno health)    

3 tablespoons raw cacao powder 

1/2 tsp baking powder

1/2 tsp baking soda

1 teaspoon cinnamon

1/8 tsp salt

Optional - 3/4 teaspoon ginger

Wet Ingredients

1/4 cup cashew butter (I make my own by blending raw cashews in my Vitamix until it forms a butter)

1/4 cup brown rice syrup or coconut nectar 

3 tablespoons coconut sugar 

2 tablespoons coconut oil, melted

½ tsp vanilla extract  

1/2 cup coconut milk

40g chocolate chunks roughly cut (homemade or store bought - I cut up half a bar of chai guy chocolate)

Method

Preheat your oven to 175 degrees C.

Place all the dry ingredients in a bowl and mix together.

Place all the wet ingredients except for the coconut milk in another bowl and cream together by mixing vigorously with a fork until it becomes smooth. Add the coconut milk and gently mix together until fully incorporated.

Add the wet ingredients into the dry ingredients and fold together gently with the chocolate chunks.

Place the bowl in the fridge for 30 mins, or freezer for 10 mins to firm up.

Take an oven tray and line with baking paper. Roll the mixture into balls (around 2 tablespoons each) then place on the tray and flatten gently with your hand or a fork, you will get around 13 cookies per batch. 

Place in the oven for 12-15 mins, until they start to brown. Remove from the oven and leave on the tray for 10 mins before transferring to a rack to cool. 

Store in an airtight container for around 1 week (they will soften after a few days but remain fudgy and delicious).

From Afternoons with Jesse Mulligan

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