Chef Peter “Chippy” Grant’s Fennel & Blood Orange Cacao Cookies with Angelica Root

September 2, 2025

PETER "CHIPPY" GRANT: THE GATHERER

Peter "Chippy" Grant is a visionary wild vegan chef and forager renowned for connecting people to food, land, and health through his distinctive cuisine. As the founder of Trewhitts Food and the Lead Chef at Medicine Festival, Chippy champions a holistic approach to eating, rooted in his extensive background in nutrition and herbalism.

We are delighted to have collaborated with Chippy, as his commitment to sustainable sourcing, holistic well-being, and nature-inspired creation perfectly aligns with the core values of our ceremonial cacao.

These “Blood Orange and Fennel Cacao Cookies” offer a delightful blend of citrus, fennel, and cacao flavours. The gluten-free flour makes them suitable for those with gluten sensitivities, and the angelica root in the glaze adds a unique herbal note while promoting digestion. Enjoy these delicious and aromatic cookies as a delightful treat or an after-meal digestive aid.

Holistic Baking: Indulgent Cookies Designed for Wellness

These aren't your average gluten-free chocolate cookies. Chef Chippy Grant’s recipe transforms a treat into a functional digestive aid and mood booster by layering unexpected, medicinal ingredients.

• Digestive & Nervine Support (Angelica Root): The inclusion of Angelica Root, a traditional herbal remedy, helps soothe the digestive tract and adds a unique, warming aromatic note. It makes these cookies a perfect after-meal digestive aid.

• Aromatic & Anti-Inflammatory (Fennel & Cacao): Fennel seeds provide a distinct, licorice-like aroma and essential oils known for their soothing gut effects. This is paired with cacao's high concentration of polyphenols—powerful antioxidants that support cardiovascular health and reduce inflammation.

• Gluten-Free Energy: Using a quality gluten-free blend ensures a delightful texture for those with sensitivities, while the natural sugars and healthy coconut oil provide sustained energy without a severe spike.

Blood Orange, Fennel & Cacao Cookies with Angelica Root

Makes approximately 12 unique cookies

Ingredients

For the cookies:

Dry Ingredients

• Gluten-Free All-Purpose Flour 1 cup

• Salt 1/2 tsp

• Baking Soda 1 tsp

• Crushed Fennel Seeds 1 tbsp

• Powdered Angelica Root 1/2 tsp

Wet/Fat Ingredients

• Chopped Cacao (melted over low heat and cooled) 1/2 cup

• Granulated Sugar 1/2 cup

• Coconut Sugar 1/2 cup

• Softened Coconut Oil or Plant-Based Butter 1/2 cup

• Fresh Blood Orange Juice 2 tbsp

• Finely Grated Blood Orange Zest 1 tbsp

• Vanilla Extract 2 tsp

For the Glaze (optional):

Ingredients

• Powdered Sugar 1 cup

• Fresh Blood Orange Juice 2-3 tbsp

• Optional Enhancement: A tiny pinch of P $\text{**powdered angelica root**}$ to infuse the glaze.

Method:

Preheat & Prep: Preheat the oven to $350^\circ\text{F}$ ( $180^\circ\text{C}$ ). Line two baking sheets with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, crushed fennel seeds, and angelica root powder. Set aside.
Cream Wet Ingredients: In a separate large bowl, cream together the softened coconut oil (or butter), granulated sugar, and coconut sugar until light and fluffy (about 2 minutes).
Add Liquid Flavor: Beat in the cooled melted cacao, blood orange juice, blood orange zest, and vanilla extract until well combined and smooth.
Mix Dough: Gradually add the dry ingredients to the wet ingredients. Mix on low speed, or stir gently, until just combined. Do not overmix, which can make gluten-free cookies tough.
Portion & Bake: Using a cookie scoop, portion out $1$ -inch ( $2.5$ $\text{cm}$ ) dough balls onto the prepared baking sheets, leaving about $2$ inches ( $5$ $\text{cm}$ ) of space between each. Bake for 10–12 minutes, or until the edges are set and the centers look slightly soft.
Cool: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Prepare Glaze: In a small bowl, whisk the powdered sugar and $2$ tbsp of blood orange juice until smooth. Add the optional pinch of angelica powder here. Adjust consistency with drops of juice or powdered sugar.
Glaze & Serve: Drizzle or spread the glaze onto the cooled cookies and let it set for about 15–20 minutes.

Key Functional Benefits

Digestive & Post-Meal Aid: Angelica Root is a traditional bitter and nervine that aids digestion and soothes the gut, complemented by Fennel Seed to reduce gas and bloating.
Antioxidant Power: Cacao is rich in polyphenols that support cardiovascular health, while Blood Orangeprovides a strong dose of immune-boosting Vitamin C.
Mood & Energy Stabilization: Cacao's Theobromine offers a gentle, non-jittery energy boost, and its Magnesium content aids muscle and nerve function for relaxation.
Special Diet Friendly: They are made with gluten-free flour and healthy fats like coconut oil (MCTs) for sustained energy.

Disclaimer: The health benefits described are based on the nutritional properties and traditional use of the ingredients. This recipe is not intended as medical advice. Consult with a healthcare professional regarding dietary changes or before using supplements.