Gluten Free Cacao Chip Cookies

Gluten Free And Tasty Cookies ..... Kinda Perfect !

Gluten Free Cacao Chip Cookies

Gluten Free Cacao Chip Cookies


These cookies were the end result of one of my random cooking experiences. When I am bored you will find me in the kitchen  seeing what ingredients we have and what new recipes I can come up with !!!

These cookies were originally  supposed to be a slice ….. but they seemed more of the cookie texture as I was making them so I went with it and it was a HIT ! They are delicious and packed full of healthy goodness; loads of fibre, protein, good fats and sugars purely from the fruit. These are great for school lunches and just as a snack throughout the day!!!

I hope you enjoy the cookies



Mia Vaughan-Young is a 14 year old, healthy-food nut from New Zealand. You’ll mainly find her either in the kitchen or stretching up a storm on her yoga mat. She has a cook book collection to rival any foodie and spends hours each week nose deep in these, looking for inspiration and then creating her own personal variations. She has 2 fabulous dogs Cash and Elsa who keep her active outside no matter what the weather. Mia’s not one for labels – she simply believes she is better off without dairy, gluten, refined sugar, packaged or processed foods. She satisfies her after school cravings with tahini bliss balls and other sweet treats – recipes that she just can’t wait to share with you.

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Peanut & Cacao Cookies

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A crunchy, chewy and chocolatey cookie that is so delicious you will want to keep going back for more!!!

Prep Time: minutes Cooking Time: minutes Total Time: minutes

Yields: makes about 10 cookies depending on individual size.

Recipe Ingredients

  • 1/2 cup of millet
  • 1/4 cup of cacao nibs
  • 2 ripe bananas
  • 1/2 cup of peanut butter
  • 1 teaspoon of maple syrup
  • 1 cup of shredded coconut
  • 1 teaspoon of cinnamon
  • 1 pinch of salt

Recipe Instructions

  1. Preheat the oven to 180 degrees celsius.
  2. Place all of the ingredients expect the millet into a food processor and pulse until combined.
  3. Add in the millet and pulse once more.
  4. Roll the mixture into balls and place onto a baking tray lined with baking paper - flatten the cookies with a fork.
  5. Bake for 15 minutes and until golden - Eat and enjoy!!!

Recipe Notes

  1. These cookies will last up to one week when kept in an air tight container or jar.

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