Hooray! Our friends at Little Bird have shared their recipe for Chocolate Chunk Cookies! These cookies are gluten-free, refined cane sugar-free, dairy-free and most importantly delicious, with a soft brownie-like centre and a light, crisp outer. If you have a nut allergy, you can also swap out the cashew butter for tahini or coconut butter.
This is simple home baking that everyone can enjoy, containing good health-promoting ingredients such as maca, so you know your family are indulging in a treat that's much better for them than the usual cookie fare.
- ⅓ cup Buckwheat flour
- ⅓ cup Brown rice flour
- 1 Tbsp Tapioca flour
- 2 Tbsp Maca powder
- 3 Tbsp Cacao powder
- ½ tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Cinnamon
- ⅛ tsp Salt
- ¾ tsp ground ginger, optional
- ¼ cup Cashew butter, you can make your own by blending raw cashews until it forms a butter
- ¼ cup Brown rice syrup or coconut nectar
- 3 Tbsp Coconut sugar
- 2 Tbsp Coconut oil, melted
- ½ tsp Pure vanilla extract
- ½ cup Coconut milk
- 40g Chocolate, chopped
- Heat the oven to 175C.
- 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 minutes, or freezer for 10 minutes to firm up.
- Line an oven tray with baking paper. Roll the mixture into balls (around 2 Tbsp each) then place on the tray and flatten gently with your hand or a fork. You will get around 13 cookies.
- Place in the oven for 12-15 minutes, until they start to brown. Remove from the oven and leave on the tray for 10 minutes before transferring to a rack to cool.
- Store in an airtight container for around one week (they will soften after a few days but remain fudgy and delicious).