1 ½cupsgluten free all purpose flourI use ‘Bob’s Red Mill Gluten Free Baking 1:1 Flour’
½cupcoconut oilsoftened at room temperature
1large eggroom temperature
2vanilla beanshalved lengthways and seeds removed*
2tablespoonvanilla bean extract
¼cupcacao nibsplus 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.