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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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
30 mins
total:
55 mins
Servings:
12
Yield:
12 cookies
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • 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.

  • Drop batter by spoonfuls onto the prepared baking sheet.

  • 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.

  • 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

236 calories; protein 4g 8% DV; carbohydrates 24.3g 8% DV; fat 15.3g 24% DV; cholesterol 15.6mg 5% DV; sodium 228mg 9% DV. Full Nutrition
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