Gluten-Free Chocolate Chip Cookies with Madagascan Cocoa Nibs
- Matana Québec
- Apr 29
- 3 min read
Cookies—small, round sweet treats, often filled with chocolate chips—are a staple of North American baking. The term "cookie" comes from the Dutch word koekje, meaning "little cake," and was brought to the U.S. by Dutch settlers.
While in many English-speaking countries the word "biscuit" is used, in North America, "cookie" typically refers to what is known elsewhere as a "chocolate chip cookie."
First invented in the 1930s by Ruth Wakefield at the Toll House Inn in Massachusetts, these cookies have since become a classic comfort food around the world.
Why choose Madagascan Cocoa Nibs?
Madagascan cocoa beans are among the most prized in the world. Grown in the lush Sambirano Valley, these beans are classified as "fine cocoa," a distinction given to only the highest-quality beans globally—and the only such classification in Africa.
Their unique terroir results in beans with complex aromas and bright, fruity notes, making them the ingredient of choice for artisanal and high-end chocolate makers.
Cocoa nibs, also called "cocoa grué," are simply roasted cocoa beans that have been crushed into small bits.
They offer a satisfyingly crunchy texture and deliver all the antioxidant-rich, mood-boosting, anti-inflammatory benefits of cocoa in its most natural form.
An original Gluten-Free Cookie Recipe with Madagascan Cocoa Nibs
This cookie recipe highlights the bold, fruity crunch of cocoa nibs, making it the star ingredient. It's gluten-free, dairy-free, and naturally sweetened—perfect for health-conscious epicureans.
Ingredients
225g whole grain rice flour
100g millet flour
25g almond flour
1 tsp baking powder
½ tsp baking soda
1 pinch of salt
3 tbsp melted coconut oil
250ml plant-based milk (like oat or almond)
70g Madagascan cocoa nibs
40g dried cranberries
50g agave syrup
Instructions
Preheat oven to 180°C (350°F).
In a large bowl, combine the dry ingredients: rice flour, millet flour, almond flour, baking powder, baking soda, and salt.
In a separate bowl, mix the melted coconut oil, plant-based milk, and agave syrup.
Fold the wet mixture into the dry ingredients.
Stir in cocoa nibs and cranberries.
Scoop spoonfuls of dough onto a baking tray lined with parchment paper. Flatten slightly.
Bake for 12–15 minutes or until golden. Let cool before serving.
Tip: Add a touch of Madagascan Vanilla
For an even richer sensory experience, try adding a teaspoon of Madagascan vanilla powder to your dough.
The floral and warm notes of the vanilla perfectly complement the deep flavors of the cocoa nibs, enhancing the aroma and taste of your cookies naturally.
Substitution ideas
Replace agave syrup with maple syrup or brown sugar.
Substitute cranberries with raisins, chopped dates, or goji berries.
Experiment with other gluten-free flours like coconut flour or oat flour.
Where to find Premium Madagascan Cocoa in Canada and the U.S. ?
At MATANA, we proudly offer ethically sourced, 100% natural Madagascan cocoa in its purest form—nibs, whole beans, or cocoa powder.
We also distribute Madagascar’s finest chocolate brands like Robert and Menakao, beloved by pastry chefs and chocolate aficionados.
Why choose MATANA?
MATANA is more than a supplier—we are a bridge between two worlds: the rich biodiversity of Madagascar and the refined tastes of North American consumers.
We carefully select our Malagasy suppliers, partnering with local businesses and producers who share our commitment to natural, environmentally friendly products that respect both the land and its people.
Cocoa, a key crop in the Sambirano region, supports approximately 30,000 farmers.
By purchasing MATANA products, you’re not only enjoying premium goods, but also directly contributing to the well-being of these local farmers and the growth of a Quebec company dedicated to making a positive impact.
