I really, really, really, really like chocolate. It’s an unhealthy like; more like an obsession. It’s my Achilles heel. It’s my kryptonite. Like I’ve said, I’m a recovering sugarholic. Sometimes I give in to those chocolate cravings, other times I don’t. This weekend I was craving donuts. You know, the really bad-for-you kind. But I knew if I indulged in those, I would be foggy-headed, tired, and mildly depressed a few hours later. And it just wasn’t worth it to me. So, I decided to make something that would be a good substitute, wouldn’t leave me feeling like I was slowly fading away and regretting my decision, and would give me a bit of that sweet taste I was going for.
I based this recipe on the amazing Chocolate Chip Cookie recipe from The Primal Palate. This is the first time I’ve baked with cocoa nibs, and I was pleasantly surprised at the results! The little bits of crunchiness added something wonderful to these cookies.
Recipe: Chocolate Cocoa Nib Cookies (makes about 3 dozen)
- 3 cups Blanched Almond Flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup roasted cocoa nibs (I picked THESE up at Whole Foods)
- 1/2 cup Virgin Coconut Oil, unrefined
- 1/2 cup Pure Maple Syrup
- 3 eggs
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Vanilla Extract
- Preheat oven to 340 degrees.
- In a medium sized mixing bowl combine dry ingredients and the cocoa nibs.
- In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
- Pour wet ingredients into dry and beat with hand mixer until combined.
- Melt coconut oil, pour into batter, and continue to blend until combined.
- On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
- Bake for 10-12 minutes.