I had a bag of cacao nibs lying on my kitchen shelf for almost 6 months and I kept on wondering what to do with that. Then one day I came across this recipe on DitchTheCarbs.com and I found out that cacao nibs act as ‘Chocolate Chips’ in our lovely low carb world and that is how these cookies came into my world. These are the best cookies I have baked so far.
The only problem with these cookies is that, coconut flour being very absorbent, they get a little soggy the next day as the whether here in India is very humid sometimes. So, I have a tip on how to keep these cookies crunchy and hard (the way I like my cookies, though some people prefer soft cookies) for as many days as you want. Refer the ‘Notes’ section of the recipe below.
Yield: 15 Cookies
Butter, melted – 100 Gm
Eggs – 2
Coconut Flour – 65 Gm
Erythritol – 3 Tbsp
Stevia Powder – 1 Tsp
Baking Powder – 1/2 Tsp
Cacao Nibs – 2 tbsp
Vanilla (optional) – 1 Tsp
- Mix everything together till it resembles a smooth dough.
- Shape the dough into 14-15 small balls.
- Press the dough balls between your palms to flatten then up.
- Line the baking tray with the parchment paper and place the balls evenly.
- Bake in a preheated oven at 175° C for 20 mins.
- Let the cookies cool down completely for an hour on a wire rack.
- Serve and enjoy!!!
Coconut flour being very absorbent, these cookies get a bit soggy when left out on the kitchen counter for long in a humid environment. So, to keep them crunchy and hard, microwave them for 30 seconds or so and let them cool down in the microwave oven for 1 minute. Repeat the process and keep on repeating till they get the desired crunch.
Recipe inspiration: http://www.ditchthecarbs.com