Gluten Free Cacao Cookie
Prep time: 
15 minutes
Cook time: 
20 minutes
makes 24
½ teaspoon
baking soda
¼ teaspoon
¾ cup
1 teaspoon
vanilla extract

NOW® R&D Chef Suzy Singh uses cacao nibs, beet sugar, coconut sugar and non-dairy-butter-flavor-infused coconut oil to create this delicious gluten-free cookie.

  1. Preheat oven to 350°F and lightly grease a cookie sheet. 
  2. In a bowl, combine gluten-free all-purpose flour, organic cocoa powder, baking soda, and salt and set aside.
  3. In a blender, combine beet sugar, organic cacao nibs, and organic coconut sugar and process until uniform powder is formed.
  4. Add butter infused coconut oil, and process until smooth.
  5. Add egg and organic vanilla extract and continue to process to form thick liquid.
  6. Fold cacao mixture into the dry ingredients until smooth dough is formed.
  7. Form dough into 1 inch balls and flatten them onto prepared cookie sheet.
  8. Bake in preheated oven 12 to14 minutes, then cool an additional 5 minutes.
  9. Serve warm and enjoy!