Almond Butter and Cacao Nib Cookies

These grain-free, naturally sweetened cookies have it all - they're chewy, sweet-and-salty, and crunchy thanks to the raw cacao nibs.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 236 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• 1 tablespoon molasses
• 1 teaspoon unsweetened cocoa powder
• ¼ teaspoon sea salt
• 1 cup almond butter
• ¾ cup coconut sugar
• ¼ cup cacao nibs
• ½ ounce high-quality dark chocolate, finely chopped
• 2 tablespoons cacao nibs, or to taste
• 1 pinch flake salt to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

Beat together almond butter and coconut sugar in a large bowl using an electric mixer. Add egg, molasses vanilla extract, cocoa powder, baking soda, and sea salt and continue beating until combined, about 30 seconds. Mix in 1/4 cup cacao nibs.

Step 3

Drop batter by spoonfuls onto the prepared baking sheet.

Step 4

Bake in the preheated oven until lightly browned, 12 to 15 minutes. Remove from oven and allow to cool on the baking sheet; cookies will be very crumbly while warm.

Step 5

Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, until smooth, about 1 minute. Drizzle a little melted chocolate on each cookie and top with a sprinkle of cacao nibs and a pinch of flake salt.