Chocolate chunk energy cookies

INGREDIENTS

Dry ingredients:

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 Ginger powder, optional

Wet ingredients:

¼ cup Cashew butter - you can blend raw cashews until it forms a butter (you could substitute with another nut 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
40 g Chocolate chunks, homemade or store bought

METHOD

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 mix together well.
Add the wet ingredients into the dry ingredients and fold along 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.
Place in the oven for 12-15 minutes, until they start to brown. Remove from oven, leave on the tray for 10 minutes before transferring to a rack to cool.
Can be stored in an airtight container for around one week.

Gluten-free, refined cane sugar-free, dairy-free.