Skip to Content
chevron-left chevron-right chevron-up chevron-right chevron-left arrow-back star phone quote checkbox-checked search wrench info shield play connection mobile coin-dollar spoon-knife ticket pushpin location gift fire feed bubbles home heart calendar price-tag credit-card clock envelop facebook instagram twitter youtube pinterest yelp google reddit linkedin envelope bbb pinterest homeadvisor angies

 

Servings: 12 – 15 cookies
Ingredients
  • 2 cups fine ground blanched almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 – 1/3 cup raw cacao nibs
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or coconut nectar
  • 1 tablespoon gluten free vanilla extract
  • 1 tablespoon full fat canned coconut milk
Instructions:

Preheat oven to 300 degrees F

In a large bowl, combine dry ingredients except nibs.

In a smaller bowl, combine liquid ingredients.

Add liquid to dry ingredients, and fold in nibs (dough will be much less dense than conventional cookie dough).

Line a baking sheet with unbleached parchment paper.

Scoop heaping tablespoon amounts of dough, and form loosely rolled balls.

Place on cookie sheet about two inches apart, and LIGHTLY press down tops of dough balls to flatten to about 1/2 cm in thickness.

Place another cookie sheet under the one with the cookies to help prevent burnt bottoms.

Bake for about 11-15 minutes.  Careful not to over bake as the outsides of the cookies will become “tough” and bottoms will be burn.

Allow to set and cool for about 5 minutes before eating.    

Leave a Reply

Your email address will not be published. Required fields are marked *

Evidence Based Integrative Medicine