Bulletproof Mocha Almond Cookies - Bakerlita.Market

Bulletproof Mocha Almond Cookies Jump to Recipe ↓

by Andrea Witthoeft March 06, 2020 0 Comments

Bulletproof Mocha Almond Cookies

The creation I had in mind for these cookies was to create, make, and bake a cookie that gives your body the ability to burn fat, boost your brain & bless your belly!

You’re might be thinking "what is Bulletproof?" If you not familiar with the Bulletproof diet/lifestyle you must learn the amazing benefits & how going Bulletproof can change your LIFE!

Going BULLETPROOF goes far beyond and more in-depth than any other diet out there. You will finally understand the deep truths & science behind how and why food plays a HUGE factor on your hormones, energy, body fat, brain function & your overall wellbeing


Okay, let’s get back to how you can bite into these bulletproof cookies and start burning fat ;)

One of the main dry ingredients use in my Bulletproof Mocha Almond Cookies is a new and upcoming paleo flour. I wanted to share with you a little more about this flour because it is one of my favorite NO-grain flours I have ever used!

Say hello to cassava flour. This light, fluffy flour has transformed my baking more than any other flour I have experimented with! I have implemented this flour into my paleo baking more than any other flour and it gives the most desirable consistencies when swapping it for the traditional deadly, white, gluten, inflammatory wheat flour.

Cassava is a Brazilian root vegetable. The reason why I LOVE cassava flour so much is that it is one of the healthiest resistant starches for your tummy, which makes this flour BULLETPROOF. And, anything that is GOOD in helping & benefiting to your digestion is a keeper. Let’s just say a healthier GUT is a recipe for optimal health & wellness ;)

Benefits of Cassava Flour

If you are anything like me who has suffered from stomach/digestion issues most of your life, I highly recommend you invite resistant starches into your diet ASAP.

Why is cassava starch SO GOOD?  

The main reason why resistant starch is so beneficial is that it feeds the friendly GOOD bacteria in your colon, turns them into incredibly important short-chain fatty acids, such as butyrate (known to help reduce inflammation & burn FAT) and is extremely helpful in cases of autoimmunity, IBS, colitis, and other allergies. 

Instead, cassava starch does not break down in the process like other starches. Cassava starch does NOT convert into insulin spiking GLUCOSE! This type of resistant starch found in the wonderful cassava root travels through the small intestine to the colon where it is turned into very beautiful, beneficial, energy-boosting, inflammation-melting, and short-chain fatty acids by intestinal bacteria.

As always, quality matters when it comes to cassava flour and Otto's is the brand that I use and recommend. Unfortunately, I’ve recently experienced other brands & their results didn't come close to Otto's. We get what we pay for, quality, and how the flour is processed now varies greatly. 

You can replace all regular white processed flour to Cassava flour, and this will transform ALL your baking into 100% Bulletproof & paleo! I actually use Otto's in any recipe that calls for wheat flour & sub it for Cassava flour 1:1 Ratio, it works like MAGIC :) You can create anything into paleo with this flour!

To create that BEAUTIFUL bold beany mocha flavor, I used 2 shots of my Black Beauty Organic Coffee Beans right from a lush green forest in Guatemala! This coffee is the BEST coffee you will ever try, trust me ;)


In all of my recipes, I create there are rhyme and a reason behind every ingredient and brand I recommend. I could spend another few hours or so typing the amazing benefits why these ingredients are BLESS your body’s ability to become more BULLETPROOF, But I know you just want to make the cookies so I just have ONE last thing to touch on about these cookies... I promise ;)

In most of my recipes, you will notice that I use my Bakerlita Beautify Sweet Creamer, which is loaded with MCT oil. MCT is 12x more concentrated than coconut oil. Don't get me wrong, I LOVE coconut oil & use it in almost all of my recipes. Comparing coconut oil &  MCT oil is not comparable when we look at the effects it has on FAT burning, brain-boosting & ketone production.

As always, I have provided my favorite brands I used in my Bulletproof Cookie recipe. You can CLICK right on the ingredients in the recipe below to purchase your fat-burning, brain-boosting baking ingredients!


Andrea Witthoeft | B A K E R L I T A



 • 1 cup (100g) Otto's Cassava Flour 
• 2 cups (200g) almond flour
• 2 tablespoons (30g) coconut flour
• 3 tbsp Bakerlita Beautify Sweet Creamer,
• 1 cup (180g) Lakanto Golden Sweetener
• 1 teaspoon baking soda
• 1 teaspoon sea salt


• 1/2 cup organic sweet potato purée (canned)
• 1 cup (250g) almond butter 
• 1 cup (250g) grass-fed butter 
• 8oz (2 Shots) Black Beauty Organic Coffee Beans 
• 3 Med Eggs (free run)
• 1 teaspoon 5mL pure vanilla extract
• 1/2 teaspoon 5mL pure almond extract
• 1 Bar (80g) Lakanto Chocolate bar (melt for dipping)

  1. Measure out all dry ingredients into a medium bowl, whisk until combined, and set aside.
  2. Cream butter & almond in a large bowl with a stand mixer with a beater blade or a hand electric mixer, beat until softened, 3-4 minutes; the butter should become lighter and almost double in volume.
  3. Add eggs, sweet potato, espresso, vanilla, and almond extract, and continue to cream for another 5 minutes.
  4. Add the dry ingredients, beat again until just incorporated.
  5. Prepare a baking sheet with parchment paper, scoop out cookies on a baking sheet, depending on the size of the scoop, 9 jumbo, or 12 medium cookies.
  6. Using the palm of your hand, slightly press down the cookie.
  7. Place cookies in the fridge for 20min to allow them to chill.
  8. Preheat oven to 350°F.
  9. The cookies will spread somewhat during baking, but you still need to pre-shape them
  10. (the more you pre-flatten them the more they'll spread = crispier cookies, so if you like them cakier just don't flatten them too much!)
  11. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo.
  12. Melt chocolate in the microwave in a heatproof bowl for 10-sec intervals or in a saucepan on low.
  13. Allow the cookies to cool completely on the trays, when cookies are cooled, dip in melted chocolate, pop in the fridge for 20min to allow chocolate to harden up & enjoy with a cup of coffee!
  14. Store in an airtight container for three to four days and freeze for up to 3 months.





Andrea Witthoeft
Andrea Witthoeft


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