We have another ridiculously delicious Cacao Magic cookie recipe this week from talented Philosophie Babe, Caroline of Caroline's Kitchen! Not only do her chewy chocolatey cookies pack in the protein, they're also filled with crunchy bits of hazelnuts and cacao nibs. DREAMY.
These Hazelnut Cacao Cookies are slightly cakey, rich in flavor, and have the perfect amount of sweetness. The base of these cookies is a mix of almond flour and coconut flour. The combination of these two flours keeps them from being dry or dense like many “healthy” cookies, and they’re also grain free!
I added Cacao Magic, a mix of cacao, superfoods, and hemp protein with no added sugars, to add more protein and nutrients to each cookie. Unlike most protein powders, the Cacao Magic is completely unsweetened and contains no additives, fillers, or emulsifiers, just 100% pure goodness!
The flavor of these cookies is seriously amazing! The cacao powder gives them an amazing rich chocolate flavor, while the coconut sugar, one of my favorite low glycemic sweeteners, adds just the right amount of sweetness. Each bite contains bits of chopped hazelnuts and cacao nibs that add the best texture and crunch. Hazelnuts and chocolate is always a winning combination. Nutella fans, this is for you.
- ¾ cup almond flour
- ¼ cup coconut flour
- 3 tablespoons cacao powder
- 2 tablespoons Cacao Magic Superfood + Protein Blend
- ¼ cup + 2 tablespoons coconut oil, melted and cooled
- 1 egg, room temperature
- ¼ cup almond butter
- ½ cup coconut sugar
- 1 teaspoon vanilla
- 2 tablespoons cacao nibs
- 2 tablespoons chopped hazelnuts
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Mix the almond flour, coconut flour, cacao powder, and Cacao Magic in a large mixing bowl.
3. Add the coconut oil, egg, almond butter, coconut sugar, and vanilla to a medium mixing bowl, and whisk to combine. Make sure the coconut oil is cooled and the egg is at room temperature, otherwise the coconut oil will harden!
4. Add the wet ingredients to the dry and fold with a spatula to combine until a dough forms. Add the cacao nibs and hazelnuts and fold again.
5. Scoop the cookie into 11 or 12 balls, depending on how big you want them, and place on the lined baking sheet. Flatten the balls slightly with your hands. The cookies will spread a little, but not a lot due to the coconut flour.
6. Bake the cookies for 15 minutes, then place them on a cooling rack to cool. Enjoy!