• ½-cup all-purpose flour
  • 3 tbsp. unsweetened cocoa powder
  • 3 tbsp. granulated sugar
  • ¼ tsp. baking soda
  • ½ tsp. instant coffee
  • Pinch of salt
  • 2 tbsp. virgin coconut oil
  • 2 tbsp. almond milk
  • 1 tbsp. pure maple syrup
  • Powdered sugar for dipping


  1. Preheat oven to 325F/160C.
  2. In Medium Thatsa Bowl, mix flour, cocoa powder, sugar, baking soda, coffee and salt.

  3. In 1-cup Micropitcher, combine coconut oil, almond milk and maple syrup. Pour into Thatsa Bowl and mix until it forms a consistent dough.

  4. Using small-sized Portioning Scoop, scoop out cookies and shape into crescent moons. Dip into powdered sugar and place on Silicone Baking Sheet with Rim.

  5. Freeze cookies for 10 mins then bake for 8 minutes. Serve immediately or store in airtight container until ready to serve.
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