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Almond Butter and Cacao Nib Cookies

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1 made it  |  0 reviews   |  1 photos

"These grain-free, naturally sweetened cookies have it all - they're chewy, sweet-and-salty, and crunchy thanks to the raw cacao nibs."
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55 m servings 236
Original recipe yields 12 servings (12 cookies)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Beat together almond butter and coconut sugar in a large bowl using an electric mixer. Add egg, molasses vanilla extract, cocoa powder, baking soda, and sea salt and continue beating until combined, about 30 seconds. Mix in 1/4 cup cacao nibs.
  3. Drop batter by spoonfuls onto the prepared baking sheet.
  4. Bake in the preheated oven until lightly browned, 12 to 15 minutes. Remove from oven and allow to cool on the baking sheet; cookies will be very crumbly while warm.
  5. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, until smooth, about 1 minute. Drizzle a little melted chocolate on each cookie and top with a sprinkle of cacao nibs and a pinch of flake salt.

Nutrition Facts

Per Serving: 236 calories; 15.3 24.3 4 16 228 Full nutrition

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