​Recipes: Cookies baked with Cricket Flour

Courtesy Bitty

Crickets have almost as much protein as ground beef -- they are quicker to raise than cattle (taking just six weeks, and require much less land and water) - and thus a possible answer to mankind's future food needs is a grain-free, high-protein baking flour from ground-up crickets.

Bitty, a San Francisco-based company, produces cricket baking powder, and provided the following cookie recipes.

Holiday Spice Cookies
Makes: 1-2 dozen cookies

Delightfully spicy and perfect for the holiday season, these cookies pack a sweet punch that pairs perfectly with apple cider or the festive holiday beverage of your choice.

3/4 cup cricket flour
1⁄2 cup almond flour
1⁄3 cup tapioca starch
1/4 teaspoon baking soda
1⁄2 teaspoon salt
1⁄3 cup brown or turbinado sugar
3 tablespoons organic cane sugar
1 teaspoon garam masala (you can find this in most spice aisles and certainly all Indian grocers, but feel free to substitute equal parts cinnamon and dried ginger if your grocer doesn't have it)
1 tablespoons vanilla
3 tablespoons honey
1 tablespoon molasses
1⁄4 cup melted coconut oil


Preheat your oven to 325 degrees F. Add the dry ingredients into a stand mixer with the paddle attachment (a bowl and a spatula will also do well if you don't have one) and mix until evenly distributed. Add your wet ingredients and mix until things are sticking together -- you'll know it's the right consistency if you can pinch a small bit together and it stays. If it doesn't, feel free to add 1t of honey to get it there.

Roll your dough into a log using plastic wrap. Form a log about 2" in diameter. Chill this log in the freezer for at least an hour, until firm enough to slice into 1/8-1/4" disks. Place the disks on a cookie sheet about 1" apart and dock with a fork.

Bake for 12-15 minutes at 325 degrees.

Chocolate Chip Cookies
Makes: About 12 cookies

A healthier take on the classic chocolate chip cookie, made with wholesome fats and gluten and grain-free, high-protein Bitty cricket flour.

2 cups Bitty cricket flour baking blend
1/4 tsp salt
1/4 tsp baking soda
1/4 cup coconut oil, melted
1/2 cup coconut sugar
1 tsp vanilla
1 egg
1/2 cup bittersweet chocolate chips


Pre-heat oven to 325 degrees.

Combine flour, salt and baking soda in a mixing bowl and whisk to blend. In a stand mixer or separate bowl, beat together coconut oil and sugar. Add egg and vanilla and continue to mix. Gradually add dry mixture until thoroughly blended. Finally stir in chocolate chips. Refrigerate for 15 minutes so that mixture firms up slightly.

On baking sheet covered with parchment paper, form cookie dough into 1/2-inch balls. Bake cookies for 15 minutes. Enjoy!

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