Copycat ONA Cookies

Have you ever tried Ona cookies and bars? Ona Foods is an amazing brand based in Colorado that markets its bars as "not another date bar". Clever, right? Even though I personally never get sick of the date and nuts combination, I still love Ona!


Unfortunately, Ona hasn't started shipping too far out of Colorado yet. So, whenever I'm spending time down here in Mississippi, I have to recreate Ona cookies for myself. For now, I stuck with the basics: chocolate chip, which happens to be the first variety of Ona cookies that I ever tried.

If we're being honest, I'd prefer these with carob chips or dark chocolate chips instead of cacao nibs. Maybe that's just my sweet tooth talking, but I felt this way when I took my first bite of an Ona cookie too. I guess that's a recipe for another day. For now, let's stick with the original.



2 cups almond flour

1/2 cup coconut flour

1/2 cup local honey

1/4 cup coconut oil

1/4 cup cacao nibs

1/4 teaspoon cinnamon

1/8 teaspoon salt

1 teaspoon vanilla



Melt the coconut oil and honey, stirring occasionally until smooth. Add all other ingredients, except for the cacao nibs, until well combined. If the mixture is too dry, you can add some additional melted coconut oil, one tablespoon at a time, being cautious not to add too much. The batter should be dry enough that it would not have to be kept cold to stay firm. Since coconut oil has such a low melting point, if you add too much, these cookies could turn to pudding at room temperature.


Once you've got the base to the right consistency, stir in the cacao nibs. Roll the dough out until it is 1/4-1/2 inch thick. Use a round cookie cutter to make uniform cookies. As I mentioned, you shouldn't HAVE to store these in the fridge, but I usually do anyway.


If you've actually had Ona cookies, you know that there are so many possibilities using a similar almond flour and honey base. I promise to post more soon. 

Until then,