Another scrumptious cookie recipe for you! Cookies a quickly becoming a favourite of mine and I have no doubt that they are some of your favourite things to bake and create also. There are endless flavour combinations and ingredients you can use in cookies and together we will discover many of them! Today we have Vanilla & Cacao Nib Cookies, how good is that combo?!
You’re going to be adding vanilla bean into your cookie batter, yes that’s right, the real deal!! Now I know vanilla beans can be expensive, so not to worry, if you would prefer, you can just stick with regular vanilla essence. If you’re going to be using the regular vanilla essence, you will just need a little more, I let you know this in the recipe notes so be sure to read through that too.
I wanted to also keep these cookies a little cleaner, I mean they’re cookies after all and we do use coconut sugar, which is a great alternative to nasty white sugar but instead of chocolate chips, you’ll be using cacao nibs. Don’t have cacao nibs? You can easily find them in your supermarket or local health food store. Not sure what cacao nibs are? They’re basically chocolate in it’s purest form. Cacao nibs come from the cacao seed, which has been dried, fermented and then crushed/cracked which create the cacao nib, pretty cool right? They aren’t sweet at all like chocolate, so don’t be expecting sweetness, they’re more on the bitter side, which makes cacao nibs an exciting new ingredient for you to use. What else is great about cacao nibs? They’re considered a superfood! Check out this article from Dr.Axe which outlines all the benefits you’ll get when munching on cacao nibs or when you’re enjoying a few of these cookies: article
Have I convinced you yet that these vanilla cacao nibs cookies are going to be amazing? I hope so! Enjoy! x
Cacao Nib Vanilla Cookies
- 1 1/2 cups gluten free all purpose flour I use ‘Bob’s Red Mill Gluten Free Baking 1:1 Flour’
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup coconut oil softened at room temperature
- 3/4 cup coconut sugar
- 1 large egg room temperature
- 2 vanilla beans halved lengthways and seeds removed*
- 2 Tbsp vanilla bean extract
- 1/4 cup cacao nibs plus extra for sprinkling
Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper, set aside.
In a small mixing bowl, combine flour, baking powder and baking soda. Mix well and set aside.
In a large mixing bowl, add softened coconut oil and using a hand mixer or a stand mixer fitted with the whisk attachment, lightly whisk oil for a few seconds to break it down. Add coconut sugar and beat until well combined and fluffy. NOTE: Add a splash of milk if your oil and sugar isn’t mixing together.
Add egg, vanilla bean seeds and vanilla extract (or just vanilla extract if not using vanilla bean). Beat until light, fluffy and smooth.
Gradually add in flour mixture, beating well until it begins to form a soft dough.
Slowly beat through cacao nibs.
Form into a soft dough, wrap in cling film and refrigerate for 30 minutes.
Remove from refrigerator and form into balls/cookies. Approx. 2 tablespoons worth each. Place onto prepared tray, pressing down on them slightly, you don’t want them as a complete ball so press them down halfway. Leaving 2 inches between each cookie as they do spread.
Sprinkle each cookie with a few cacao nibs and slightly press them into the cookies.
Bake for 12-15 minutes or until lightly golden around the edges.
Remove and cool on tray for 10 minutes.
Transfer to a wire rack to cool completely.
Serve and Enjoy!
Store in an airtight container, in the pantry or refrigerated, for 4-6 days. *If you don’t have access to vanilla beans, add an extra tablespoon of the vanilla extract, making the total quantity 3 tablespoons.