Cacao Nib Almond Cookies

Publish date:
  • 24Servings


  • 1/4 cup coconut oil
  • 3/4 cup coconut sugar
  • 2 small eggs
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 cup almond flour or almond meal
  • 1/2 cup tapioca flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup cacao nibs


  1. Preheat oven to 350ºF.
  2. Line two large baking sheets with parchment.
  3. In a 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.
  4. 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 a tightly covered container for up to 1 week. Refrigerate for up to 2 weeks.

Nutrition Information

  • Serving Size: 1 cookie
  • Calories: 110
  • Carbohydrate Content: 11 g
  • Cholesterol Content: 10 mg
  • Fat Content: 6 g
  • Fiber Content: 3 g
  • Protein Content: 2 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 120 mg
  • Sugar Content: 6 g
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