Moringa Cookies [Gluten-Free]

Craving chocolate but still trying to make a more balanced choice? These gluten-free moringa cookies are a fun way to switch things up. Made with nutrient-dense moringa powder and pantry staples, they’re an easy batch to prep and keep on hand (especially if you love snacks like these protein peanut butter cups).

These cookies are especially handy for busy moms who hit that afternoon slump but don’t want to rely on straight candy. They offer a more nourishing sweet option wrapped into delicious cookie form, similar to other better-for-you treats like these coffee protein balls.

Ingredients and Substitutions

If you have well-stocked gluten-free pantry essentials, you'll probably have everything you need already.

• Garbanzo flour: This flour is a great way to keep cookies grain-free and still loaded with fiber. Also known as chickpea flour, it can have a funky aftertaste that's strategically hidden in this cookie recipe.
• Almond flour: If you want your cookies to be lighter in color and hold a bit better, make sure to use almond flour and not almond meal.
• Moringa powder: Although straight moringa powder will work, I personally find its sister powder, Matchinga (which is a combo of moringa and matcha), works even BETTER (learn about the health benefits of moringa).
• Coconut palm sugar: In a pinch, cane sugar will work too, you only need a little bit for sweetness.

See the recipe card for full information on ingredients and quantities.

Flavor Variations and Add-Ins

How To Make Moringa Cookies

Step 1: Combine all the dry ingredients except the chocolate chips. Then, mix together all the wet ingredients except the almond milk.

Step 2: Pour wet into dry and mix until everything looks slightly wet. Add in the almond milk and fold in the chocolate chips.

Step 3: Using a trigger ice cream scoop, portion out the cookies onto your silicone mat or lined baking tray. Bake until done and let them cool.

Expert Tips

If you use straight matcha, the taste is less sweet than the moringa or Matchinga powder. Give the batter a small taste test and add more coconut palm sugar as needed.

Because these energy cookies are made with chickpea flour, they don't have a fluffy texture. Instead, they were made as a snack and are denser. The cookies are harder on the outside but soft on the inside. Similarly, they're tasty but not too sweet.

I don't recommend these energizing cookies for kids a lot. Kids have enough energy and normally don't need the pick me up. And if they, they're better using whole food sources like viral date bark than a powder.

It's easy when you hit a midday slump to reach for another coffee, a donut, or something homemade like a pink monster drink (which is freaking delicious and wicked for a pre-workout!). Grabbing something with fuel like these cookies (or an coffee protein shake) will make your energy last longer.

How To Store Them

Store these moringa cookies in an airtight container in the fridge. The cookies will firm up in the fridge, but still taste delicious and last 4-5 days. I prefer to warm mine up before enjoying them.

If you're making these energy cookies for a gathering, I wouldn't keep them in the fridge. Just leave them in a container on the counter. They should last 2-3 days.

These cookies can be stored in the freezer too and taken out when you need them. Just leave them to sit at room temperature for 10-15 minutes or heat them very briefly in the microwave.

Moringa Cookies FAQs

More Gluten-Free Recipes You'll Love

If you tried this Chocolate Chip Moringa Cookies Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!