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Triple Chocolate Cookies

For serious chocolate lovers only! These powerfully chocolate treats are enriched with real Cacao‚ a delightfully caramel-like hint of Maca‚ and smart sweeteners.


9 oz Semisweet Chocolate Chips, divided
3 Tbsp Coconut Oil
2 Tbsp Navitas Organics Chia Powder
1/3 cup Almond Milk
½ cup + 2 Tbsp Whole Wheat flour or gluten-free all-purpose flour
2 Tbsp Navitals Naturals Maca Powder
3 Tbsp Navitas Organics Cacao Powder
¼ tsp Baking Soda
½ tsp Baking Powder
¼ tsp Sea Salt
2/3 cup Navitas Organics Coconut Palm Sugar
1 ½ tsp Vanilla Extract
3 Tbsp Navitas Organics Cacao Nibs


In a small saucepan over the lowest heat, warm one cup of chocolate chips with the coconut oil until melted. Stir until smooth and set aside for 10 minutes to cool.

Whisk together the Chia Powder and almond milk in a small bowl. Set aside for 5-10 minutes to let the Chia Seed mixture gel.

In a medium mixing bowl, mix the flour, Maca Powder, Cacao Powder, baking soda, baking powder, and sea salt. In a separate mixing bowl, pour in the melted chocolate and whisk in the Coconut Palm Sugar. Add the Chia mixture and vanilla, and mix until smooth. Mix the dry mixture into the wet until combined, and fold in the Cacao Nibs and the remaining chocolate chips. Refrigerate the dough for 20 minutes.

Heat the oven to 350° F. Line two baking sheets with parchment paper. In heaping tablespoons, spoon the dough onto the cookie sheets and flatten into a half-inch layer with your fingers. Bake the cookies one sheet at a time on the center baking rack for 14-16 minutes until cooked throughly. Let cookies cool completely on baking sheets. Will last for up to one week or several weeks if stored in a ziplock bag in the freezer.

Makes 24 Cookies


Submitted by Julie Morris