Coconut almond cookies with cacao nibs! What is so special about cacao?
It is basically nature’s chocolate chips! Cacao is the purest form of chocolate you can consume and is an excellent source of antioxidants and magnesium. It can be substituted 1:1 for chocolate chips or cacao powder for cocoa powder in all recipes. Doing so will help reduce the amount of sugar as well as add all of the health benefits that come with cacao.
Coconut Almond Cookies
Ingredients – Yield: 16 Cookies
- 1 1/4 cups almond meal
- 1/2 cup shredded unsweetened coconut
- 1/3 cup cacao nibs
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/3 cup brown sugar
- 1 egg
- 3 Tbsp melted margarine
- 1/2 tsp vanilla extract
- In a large bowl, combine the almond meal, coconut, cacao nibs, baking powder, salt, and sugar and mix well.
- In a separate small bowl, beat the egg until doubles in volume and is frothy. Add the butter and vanilla and beat to mix well.
- Fold the wet ingredients into the dry until thoroughly mixed. Cover bowl with saran wrap and refrigerate for at least 3 hours.
- When ready to bake, preheat oven to 375°F. Line cookie sheet with parchment paper.
- Shape the dough into equal size balls and then gently flatten with a fork. Bake for 10-12 minutes or until the edges are golden brown and they are set in the middle. You don’t want the middle to be hard though.