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Orange Cacao Cookies

Cacao & Buckwheat Based

Sweet, nutty buckwheat and potent cacao nibs practically beg for a marriage via cookie combination. In this recipe‚ the hint of orange adds a wonderfully flavorful complexity‚ making these a truly memorable treat.


½ Cup Coconut Oil
½ tsp Baking Soda
1½ tsp Orange Zest
⅓ Cup Navitas Organics Cacao Nibs
⅓ Cup Orange Juice
¼ Cup Yacon Syrup
¼ tsp Sea Salt
¾ Cup Navitas Organics Coconut Palm Sugar
¾ Cup Brown Rice Flour
2 Tbsp Flax Meal
1 Cup Buckwheat Flour
1 Tbsp Vanilla Extract


  • In a small cup, combine orange juice and sprouted flax. Set flax mixture aside for 10-15 minutes.
  • Whisk buckwheat flour, brown rice flour and baking soda in a bowl. Set aside.
  • In a medium-sized bowl, mix palm sugar, yacon syrup, coconut oil, vanilla, flax mixture, salt and orange zest. Mix in the cacao nibs. Add in the flours and mix until just incorporated.
  • Chill the dough in the refrigerator for an hour.
  • Heat the oven to 350 degrees.
  • Drop spoonfuls of dough onto a greased cookie sheet and bake for 15-18 minutes or until edges begin to turn golden brown. Allow to cool completely before transferring off pan.
  • Cookies are delicious fresh, but even better the next day. Store in an airtight container. Makes 2 dozen.

Makes: 2 dozen

Submitted by: Julie Morris