When we were in Hawaii I tried these Almond Cacao Cookies and all I could think about was how was I going to replicate them. They were chewy, dense and not too sweet. Exactly what you need when you want to eat a sweet without the sweetness. Best of all, one was enough. After one cookie, it satisfied me enough to rid that sweet craving I get at 3pm or after dinner.

So these are the cookies I came up with. They’re not 100% the same but pretty close and I’m so happy about it. They are my go-to 3 o’clock-itis sweet. Peps me up without the sugar and carb overload that most cookies have. Give them a try xx

Makes approx. 24

170g almond flour

60g desiccated coconut

35g agave syrup

20g coconut oil

15g cacao powder

1 egg white or egg replacer

¼ tsp vanilla bean paste

pinch of sea salt

  1. Preheat oven 180C fan forced.

  2. Combine all ingredients in a food processor and pulse until combined.

  3. Kneed with hands and then place between two sheet of baking paper and use a pin to roll out to 1cm thick dough.

  4. Using the edge of a round cookie cutter or a cup, cut the dough into moon crescents and place onto a baking tray lined with baking paper.

  5. Bake for 10 minutes and allow to cool on tray.

  6. Optional: sprinkle with a little icing sugar

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