Guest Post: Paleo Cocoa Puffs
Prep time
Cook time
Total time
  • ¾ Packed Cup of Blanched Almond Flour
  • 1 Cup + 2 Tbsp Tapioca Starch/Flour
  • ½ Cup Cocoa Powder
  • ¼ tsp Salt
  • ⅔ cup Coconut Palm Sugar
  • 2½ tsp. Baking Powder
  • 1 Tbsp Vanilla Extract
  • ⅓ Cup of oil or Melted Butter (dairy or nondairy)
  • 1 Egg + 1 Egg White
  1. Preheat Oven to 350 degrees.
  2. Mix together the dry ingredients (Almond Flour, Tapioca Flour, Cocoa Powder, Salt, Palm Sugar, and Baking Powder).
  3. Add in the Vanilla, Oil, and Eggs. Mix really well (don’t be afraid to get your hands dirty!)
  4. Line 2 large baking sheets with parchment paper.
  5. Roll teaspoon sized balls of dough (or smaller if you have the patience) in between your palms to create little cocoa puff balls. If you find your hands getting sticky- rinse them off and dry them before continuing and or dust your hands with a little extra tapioca starch.
  6. Use about half the dough to make cocoa puffs for the first baking sheet. Leave a little space between each cocoa puff as they will expand in the oven.
  7. Place the first baking sheet into the oven and bake 18-20 minute. Halfway through baking using a spatula to flip the cocoa puffs over so that the bottoms do not burn.
  8. While the first tray is baking, prepare your second tray of cocoa puffs and follow the same baking instructions.
  9. Let cocoa puffs cool completely before eating. (They will get crispy as they cool).
Recipe by PaleOMG - Paleo Recipes at