Healthy Coconut Almond Cookies with Cacao Nibs
I’ve been working on the process of cleaning out the cabinets, in particular all the little half bags.
I googled coconut, almond meal, and cacao nibs, and this one popped up. It’s originally from Sprouted Kitchen, but I got the Minimalist Kitchen.
They are super healthy- the only naughty bit is the brown sugar.
Don’t overbake them. When they first come out they’ll look soft, but as long as there is a touch of golden brown I promise they’ll firm right up once they cool down.
- 1 ¼ cups (137 g) almond meal
- ¼ cup (30 g) chopped dark chocolate or cacao nibs
- ½ cup (40 g) shredded unsweetened coconut
- ½ teaspoon baking powder
- ¼ teaspoon salt (Sara used sea salt)
- 1/3 cup (73 g) brown sugar (Sara used muscovado)
- 1 egg
- 3 tablespoons (45 g) coconut oil, melted
- ½ teaspoon vanilla extract
- In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
- In a separate bowl, beat egg until uniform in color and doubled in volume.
- Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
- Chill in the fridge for at least 30 minutes or even overnight.
- Preheat oven to 375 degrees F (190 C).
- Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
- Bake until edges begin to brown, 7-10 minutes.
- Remove from oven and let cool before serving.