Homemade cocoa puffs recipe

5 from 2 reviews

You are going to wish these were sold at stores.


  • 1 cup all purpose gluten free flour blend*
  • 1 teaspoon powdered milk*
  • 1/4 cup of cocoa powder
  • 1/4 cup almond meal (ground almonds)
  • 1/2 teaspoon salt
  • 1/4 cup maple syrup or honey
  • 1 tablespoon plain Greek yogurt
  • 1 egg white (from a large egg)
  • 1 1/2 teaspoons vanilla extract


  1. Sift flour, powdered milk, cocoa powder, almond meal, and salt into the bowl of your food processor.
  2. Add maple syrup or honey, Greek yogurt, egg white, and vanilla inside the food processor bowl. Turn it on and let everything combine thoroughly.
  3. Preheat oven to 375F and line a baking sheet with parchment paper.
  4. Roll dough into small balls (the size of store bought puffs) preferably with the help of others who will enjoy this treat, place it on baking sheet.
  5. Bake for 15 minutes. Around minute 10, I open the oven and with an oven mitten I give the tray a gentle shake to turn the puffs. This prevents them from burning at the bottom.
  6. Remove, allow cocoa puffs to cool and store in an airtight container for up to a week.


*Not all gluten free flour blends are made equal. My best results were achieved with Cup4Cup, Pamela’s Artisan flour blend, and Better Batter gluten free mixes.
*the powdered milk is optional but I found that it gives the gluten free flour the extra “crisp” and better texture.
You may use almond flour and plain yogurt or sour cream instead of Greek yogurt.
A flax egg will not work well in this recipe. Leaving the almond flour out made rock hard puffs, so don’t omit it, it’s part of the recipe.