cocoa cacao nibs.
Nibs, as I like to call ’em, are crushed cacao beans, which means all the chocolate flava without the sugar.
Count me in!
Pretty intense on their own, yet still delicious, these chopped mini chunks of antioxidants are bursting at the seams with flavor galore.
An absolutely perfect quality for cookies.
With the usual cup of butter, they got along swimmingly.
And made quite possibly the best cookie ever. Well, the best cookie I ever made.
How could they not be amazing doused in all that cacao nib glory?!
There’s a good amount of oats in there too, just looking out for your heart. And with a nutrition boost from the homemade walnut and almond ‘flours’ this cookie is satisfying without knocking too much at your sweet tooth.
I tossed in a Trader Joes’ chocolate truffle bar to take care of that.
No need to thank me.
If you aren’t into nut flours, you can just substitute with whole wheat pastry flour or all-purpose.
Although, I’d get into nut ‘flours’ if I were you. There the in thing.
Go on, follow the crowd. Get some nibs while you’re at it.
And make these!
cacao nib oat nut cookies
Prep Time: 30 minutes
Cook Time: 9-11 minutes
Ingredients (60 cookies)
- 2 c. Whole wheat pastry flour (wwpf)
- 1 3/4 c. Oats, I took 3/4 c. of it and ground it into ‘oat flour’
- 1/4 walnuts, ground into ‘flour’
- 1/4 almonds, ground ‘flour’
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp sea salt
- 8 Tbsp unsalted butter, room temperature
- 3/4 c. Raw sugar
- 3/4 c. Brown sugar
- 2 eggs, room temperature
- 1/2 tsp vanilla extract
- 1 – 3.5 oz. chocolate bar
- 1/2 c. Cacao nibs
Preheat the oven to 350 degrees. Start by making your oat and nut flours. Add the oats to the food processor, pulse until ground texture. Place in a small bowl. In the same processor (no need to rinse out) add the walnuts, pulse. Be careful to pause every few seconds, you aren’t looking to make nut butter here. Repeat with the almonds.
To the oat and nut flour bowl sift in the rest of the dry ingredients, stir together with a whisk/fork.
Using a handheld blender, cream together the butter and sugars. Add the eggs one at a time, and the vanilla extract. Mix until just combined.
Next add the dry ingredients to the wet ingredients in parts, be sure not to overmix, I used a spatula at the end. Then I added the chocolate bar and Cacao nibs incorporating them into the batter using a spatula.
Roll the dough into 1 – 1 1/2 inch balls, arrange on parchment paper on a baking sheet. Bake for 9-11 mins, remove from oven, let cool for 2 mins, then place cookies on a rack to finish cooling.