Let’s be honest: choc-chip cookies are a girl’s best friend. Then again, these choc-chip cookies right here are my husband’s best friends. What makes them my favourite is the fact that I can have more than 1 or 2 or 3 because they are so healthy. Healthy and cookies in the same sentence? I know, but just trust me. These are made with coconut flour and have raw cacao nibs in them for that ultra dark taste with a touch of raw honey for that perfect sweetness.
I used my my basic cookie recipe for these cookies which featured in my cashew nut butter cookies post. I simply substituted the cashew nut butter for more butter, added a bit more coconut flour and then of course the magic ingredient: many dark bits of raw cacao nibs 🙂
The cookie dough is perfect for rolling up in some cling wrap and refrigerating till needed. All they need is about 8 minutes in the oven. I plan on packaging these and actually giving them as Christmas gifts and even selling to those who have asked me whether they could buy some from me 🙂
- 8 tbsp coconut flour
- 3 tbsp tapioca starch
- 60g butter
- vanilla extract
- 1.5 tbsp raw honey
- 2 tbsp raw cacao nibs
- Preheat oven to 170C.
- Combine all the ingredients except the cacao nibs and mix well with a wooden spoon. I actually like using my hand for this dough.
- Add the cacao nibs and incorporate well.