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Cacao Nib Vanilla Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Samantha

Ingredients

  • 1 ½ cups gluten free all purpose flour I use ‘Bob’s Red Mill Gluten Free Baking 1:1 Flour’
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup coconut oil softened at room temperature
  • ¾ cup coconut sugar
  • 1 large egg room temperature
  • 2 vanilla beans halved lengthways and seeds removed*
  • 2 tablespoon vanilla bean extract
  • ¼ cup cacao nibs plus extra for sprinkling

Instructions

  • 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!

Notes

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.