Sometimes my sweet tooth gets a hold of me. (Have you noticed how many of our products involve chocolate?) This recipe is the result of a serious craving for cocoa and crickets together, and it's one of my favorites. In fact, it was published in Artful Living a few years ago and we still get comments about it. 

If you've been browsing through our recipes, you may get the impression that I put crickets or cricket powder in everything I make. While it's true that I'm always trying new things, I know that crickets aren't for everyone. And it's not the taste; it's the idea. Lots people simply refuse to try anything with crickets, and I never force the issue. 

But for people who are interested in trying crickets, but worried about the flavor, this is the recipe to make. Only very advanced palettes can pick up the cricket powder flavor in this cookie. I even messed up a side-by-side comparison on this one, and I eat crickets every day. So give this one a shot and be sure to leave some to share. They're always a hit!  

Chocolate Lover's Cricket Cookie

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Category

Cookies

This is one of our top cricket first-timer's recipe. Rich, sweet, soft, and delicious. If this is your introduction to baking with cricket powder, you'll be hooked. The extra protein and fiber from the cricket powder is a nice bonus, though I wouldn't exactly call these cookies a health food. 

Author:

Chef Claire

Ingredients

• 1 cup unsalted butter, softened

• ¾ cup sugar

• ¾ cup light brown sugar

• 2 teaspoons vanilla extract

• 2 large eggs, room temperature

• ½ cup Pure Cricket Powder

• 1 ½ cup all-purpose flour

• 2/3 cup cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 12-oz bag semi-sweet chocolate chips

Directions

1. Preheat oven to 350 on bake (not convection)

2. Beat the softened butter, sugars, vanilla, and eggs in a bowl until light and fluffy

3. In a separate bowl, whisk together the flour, cricket powder, cocoa powder, baking soda, and salt

4. In small increments, mix together the dry and wet ingredients

5. Fold in the chocolate chips

6. Drop the batter by rounded teaspoon onto a baking sheet lined with parchment paper

7. Bake for 10 to 12 minutes then remove from oven. Cool for 5 minutes on the cookie sheet and then transfer to a wire rack.

Recipe Note

You can use dark chocolate chips, milk chocolate chips, or even cinnamon chips. Add some chopped walnuts if you like a little crunch. 

If you store them in an airtight container these cookies will last up to a week.