Mocha Chocolate Chunk Cookies

Made With Love

This recipe is by far our favorite cookie recipe! Here are my favorite things about it…

  • It’s super fast
  • It’s super easy
  • Gluten-Free
  • Very low Glycemic Index (meaning it doesn’t spike your blood sugar like most sweets)
  • Full of minerals
  • Liver nourishing nutrients
  • Dairy-Free (option)
  • Nut-Free (option)
  • Candida Diet Friendly
  • Body Ecology Diet Friendly
  • Easily customizable to your liking with your own add ins
  • And above all…they are SUPER DELISH!

Check out my video on how to make these cookies at home!


  • 1 egg
  • 3/4-1 c coconut sugar or xylitol (3/4cup is fine for me, but if you need them sweeter, you can use 1 cup)
  • 4 tbs raw cacao powder
  • 1 tbs vanilla extract
  • 1/2 c coconut oil or raw butter
  • 1/2 tsp himalayan salt
  • 1 c buckwheat flour (preferred sprouted, but not necessary)
  • 1/2 tbs cinnamon
  • 1/2 tsp aluminum-free baking soda
  • 2 tbs. Dandyblend

Optional add-in’s

  • 1/2-1  cup Organic dark chocolate chunks or cacao nibs
  • 1/2 cup sliced almonds or walnut pieces (optional)
  • 1/4 cup hemp seeds
  • 1/4 c. goji berries
  • 1/2 tsp mint extract- for chocolate mint cookies

  1. Preheat oven to 375 F.
  2. In a food processor, kitchen aid, or hand blender, process egg and sugar until fluffy. Add softened butter and vanilla extract and process until completely combined .
  3. Add dry ingredients and process until combined.
  4. Add in desired add-in’s and stir in with hand.
  5. Line a cookie sheet with parchment paper and use a tablespoon to drop rounds of dough onto paper, leaving 2 inches between each cookie.
  6. Bake for 8 minutes or until lightly golden brown. Remove from oven and with a spatula remove from cookie sheet and place on cooling rack or a piece of foil or paper on counter top. Cookies will harden when cooled.

Hope your family loves them as much as mine does!



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