Tasty Tuesday: Crispy Cacao Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 45
Crispy Cacao Cookies
  • ½ cup almond butter (any nut butter works)
  • 2 eggs
  • ⅓ cup maple syrup
  • 3 teaspoons vanilla extract
  • 1 cup slow cooking oats
  • 1 cup almond meal or flour
  • ¾ cup coconut palm sugar
  • 4 tablespoons cacao
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  1. Beat the eggs in a bowl. Add, one by one, almond butter, maple syrup, and vanilla extract.
  2. Mix the dry ingredients in another bowl (oats, almond meal, coconut palm sugar, cacao, baking soda, baking powder, and salt).
  3. Pour the wet ingredients slowly over the dry ingredients and mix well.
  4. Preheat the oven at 350 F and line 3 cookie sheets with parchment paper.
  5. Make little balls (approximately the size of two walnuts) with your fingers. They do not have to be perfect as the dough is sticky. Put 3 balls in each row on a parchment-lined cookie sheet. The cookies will spread when they bake. If you put more than 3 balls per row, they cookies will stick together when they bake. Make 5 rows (with 3 balls per raw) per cookie sheet.
  6. Bake at 350F for 15 minutes. Remove the cookie sheets from the oven. The cookies should not be crispy yet. They should be soft to the touch.
  7. Leave the cookies on the sheet for 5 minutes, then use a spatula to lift them from the parchment paper, but do not take them off the cookie sheet yet.
  8. Transfer them to a plate when they are cold and crispy.
  9. Store the cookies in an air-tight tight container in the fridge for up to one week (if they can last that long :-) ).
Recipe by Orgali at https://orgali.ca/2014/04/crispy-cacao-cookies/