These cookies are truly guilt free. They’re refined sugar-free, dairy free, and filled with nutritional ingredients. They are very light and the cacao nibs offer the perfect crunchy texture. If you are unfamiliar with cacao nibs, they are nature’s chocolate chips. Cacao nibs are literally cacao beans that have been roasted and separated from their husks, then peeled and crumbled.
They may look sweet, but aren’t. They’re pure, bitter cacao, and offer a great crunch to baked goods. Cacao nibs are also very nutritional. Did you know they have a higher antioxidant level than blueberries? And, they’re one of the best sources of magnesium. Cacao nibs offer a great, natural way to include this important mineral in your diet, while satisfying those chocolate cravings. Recipe and photos contributed by Sophia Zergiotis, from Love and Lentils.
Makes about 16
- 1 1/4 cups almond flour
- 1/4 cup coconut oil (soften if very hard)
- 3 tablespoons maple syrup
- 1/2 cup shredded unsweetened coconut
- 1/4 cup raw cacao nibs
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped almonds
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Preheat oven to 350°F.
In a small bowl, mix coconut oil, maple syrup, and vanilla.
In a separate bowl, mix flour, salt, baking soda, almonds, coconut, and cacao nibs. Add dry ingredients to wet.
Line a baking sheet with parchment paper. Drop tablespoons of the dough onto the baking sheet about 1 to 2 inches apart.
Bake in the preheated oven for 10 to 12 minutes or until golden around the edges. Let stand for a minute or two, then cool on a wire rack.
Enjoy with a nice cup of coffee or tea and store the rest of the cookies in an air tight container for up to a week.
- Explore more of VegKitchen’s Vegan Cookies and Bars.