Cacao Nib Almond Cookies
These Paleo-friendly treats are grain- and dairy-free, and delicious enough for any family. Variations are easy; add cocoa powder for a chocolate-on-chocolate cookie, incorporate any dried fruit, or sneak in a spoonful of hemp powder for a protein-infused treat
- ¼ cup coconut oil
- ¾ cup coconut sugar
- 2 small eggs
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 cup almond flour or almond meal
- ½ cup tapioca flour
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup cacao nibs
- Preheat oven to 350ºF. Line two large baking sheets with parchment.
- In large bowl, beat coconut oil with coconut sugar until well-mixed; beat in egg and vanilla and almond extracts. Stir in almond flour, tapioca, baking soda, and salt. Mix well, then stir in cacao nibs.
- Drop dough by mounded spoonfuls onto parchment-lined baking sheet. Bake 10 minutes, or until golden. Remove from oven and let cool. Serve warm, or cool completely and store in tightly covered container for up to 1 week. Refrigerate for up to 2 weeks.
Serving size: 1 Calories: 110 Fat: 6g Saturated fat: 3g Carbohydrates: 11g Sugar: 6g Sodium: 120mg Fiber: 3g Protein: 2g Cholesterol: 10mg
Cacoa Nib Almond Cookies Shopping List
- coconut oil
- coconut sugar
- vanilla extract
- almond extract
- almond flour
- tapioca flour
See more holiday gift kit recipes at Holiday Recipe Gift Kits