This cookie recipe was my first time using cacao nibs in a recipe. I’ve had cacao nibs in my cupboard for a while and after tasting them wasn’t completely sure how I was going to use them.
Cacao nibs are considered quite healthy. I can share with you that they are very high in antioxidants and easy for our bodies to assimilate. They also contain magnesium. They are bitter for sure when eaten alone, but mixed in these cookies and my energy bites there is no bitterness at all and they add a wonderful extra crunch. I am really glad I tried them!
For those counting weight watcher points, count each cookie as 2.6 points or just round up to 3.
Anytime Cookies with Cacao Nibs & Less Sugar Makes about 35 cookies
2/3 cup unsweetened applesauce
2/3 cup nut butter, any flavor (original recipe uses almond, I used sunflower seed butter)
3/4 cup sugar, any granulated type. I used coconut sugar.
2 Tbsp ground flaxseeds
4 tsp pure vanilla extract
2 2/3 cup rolled oats (old fashioned) I used gluten-free.
1 tsp baking soda
1 tsp salt
1/2 cup sorghum flour (or any other healthy type)
1/2 cup mini chocolate chips (I used Enjoy Life brand)
1/2 cup cacao nibs (I used TerrAmazon Raw Organic)
Preheat oven to 350. Line two large baking sheets with parchment paper or silicone liners.
In a large mixing bowl add applesauce, nut butter, sugar, flaxseeds, and vanilla. Mix well.
Add oats, baking soda, and salt. Mix well.
Stir in sorghum flour, or whatever flour you choose.
Stir in chocolate chips and cacao nibs.
Spoon about 1 1/2 Tbsp of dough onto baking sheets. Place about 2 inches apart. Slightly flatten cookies.
Bake for 10-12 minutes. Longer for a crunchier cookie. Remove from the oven and let sit about 5 minutes before moving to a cooling rack.
Unless you are eating them all in one day…I suggest storing them in the freezer.
I love this recipe, but I did make some changes.