Chocolate Nib Cookies
Be warned these soft buttery cookies are addictive and dangerously easy to whip up. Nothing beats a delicious (and guilt-free may I add) chocolate chip cookie. Crunchy on the outside and chewy on the inside. Follow me..
It's taken me some time to reach this point of creating a chocolate chip cookie recipe that was good enough to share but we have arrived and I can't wait for you to try it!
I have always said that eating healthy doesn’t mean you have to miss out. It just means you get to eat more but without the guilt fear and shame. There is no compromise. There is no deprivation. It means we all get to eat cookies until our hearts are content. Yay!
These cookies are made from beautiful wholefood ingredients. They are sweetened using coconut sugar and are completely gluten free. Instead of using chocolate chips I've used cacao nibs which make a wonderful and healthy substitute. Plus they add a delicious crunch.
Chocolate Chip Cookies
(Makes approx 15)
130 g organic butter
1 cup almond meal
3/4 cup tapioca flour
1/2 cup coconut sugar
1/4 cup desiccated coconut
1 tsp vanilla extract
1/2 cup cacao nibs
Preheat oven to 180 degrees Celsius
Place all ingredients except cacao nibs into a food processor and blend until smooth and well combined
Evenly fold through cacao nibs and place mixture into the freezer for approx. 1hr
Scoop out approx. 1 heaped tbsp of mixture and place onto prepared trays. The cookies will spread quite thinly so you'll need two large trays.
Bake for 12-15 minutes or until light golden brown.
Allow cookies to cool. Cookies will be soft and moist straight from the oven but they will harden once completely cooled
Keep in an airtight container in the pantry or fridge.
If you have any questions or comments we would love to help you out. Or if you make this recipe we would love to hear how it went!
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