I recently had a craving for cookies. I wanted a cookie that was satisfying, but also nutritious. I found this recipe and adapted it based on what I had in my kitchen.
Coconut & Cacao Nib Cookies
Adapted from A Sweet Spoonful.
Makes 16 small cookies.
1/2 cup chopped walnuts
1 1/4 cups oat flour
1/4 cups cacao nibs*
1/2 cup unsweetened shredded coconut*
1/2 teaspoon baking powder
1/2 teaspoon Himalayan pink salt*
1/4 cup maple syrup
1 egg
3 tablespoons coconut oil, melted*
1/2 teaspoon pure vanilla extract
Preheat the oven to 375 F.
In a large mixing bowl, stir together the oat flour, cacao nibs, chopped almonds, coconut, baking powder, and salt.
In another bowl, beat the egg very well until it’s a uniform color and doubles in volume. Whisk in the coconut oil, maple syrup, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Refrigerate bowl for at least 30 minutes and up to overnight.
Roll the chilled dough into 1″ balls using your hands. Place on baking sheet with 1 1/2-inches space between them, and give them a gentle press with the palm of your hand to flatten them slightly. Bake until edges just begin to brown, about 10-12 minutes. Remove from the oven and allow to cool before serving.
*Some of the ingredients were purchased from Wilderness Family Naturals, located in Silver Bay, Minnesota.
This recipe made 16 small cookies. Most of them were dipped in hot cocoa and eaten immediately.
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