Cacao nibs cookies can be a great way to get in the groove and hop on the cacao nibs train. I love original raw cacao nibs and orginal raw cacao powder.
A cool way to consume these wonderful gifts of nature is to come up with a recipe that will make the cacao, the heart of the final product. Hence, the birth of these cacao nibs cookies.
I set myself this challenge and I’d like to think I succeeded with this cacao nibs cookies recipe. You should try it out and see for yourself what I am talking about.
These cookies are tasty, healthy and balanced in terms of macro-nutrients. The cookies have got carbs, proteins and healthy fats. All the good stuff plus micronutrients.
And they store well too…for days.
So, what do we need to make these cacao nibs cookies?
Whole oats X 2 – 3 cups
Wholemeal Rye flour X 2 cups
Peanuts X 5 handfuls
Baking powder X 2 tbs and half
Cacao nibs X 3 handfuls
Cinnamon powder X 4 tbs
Bananas X 10 fingers
Vanilla Extract X 3 tbs
Coconut oil X 3 tbs
How to make the Cacao Nibs Cookies
Start off with the wet ingredients.
>> Peel your bananas and place in a bowl
>> Add Vanilla extract and coconut oil into the bowl with the bananas. Now mash up all 3 ingredients to create a banana paste. You may use a food mixer instead of doing the mashing up of the wet ingredients manually.
>> Now put all the dry ingredients into another bowl – the whole oats, Rye flour, Peanuts (you can use any other type of nuts), Cacao nibs, Baking powder and Cinnamon. Mix together.
>> Add the mixed dry ingredients into the bowl with the wet ingredients.
>> Now mix all together to form a thicker brown paste. How brown the paste and the eventual cookies become depends on the amount of cinnamon added.
>> So, do not worry if the cookies are paler than mine. It’s the cinnamon. I like to add cinnamon because cinnamon will slow down the release of glucose from the cookies upon digestion. That prevents blood sugar spikes.
>> Having made the thick brown paste, it’s time to make the cookies into moulds. You can go crazy with creativity here. Mold them into any shape you like.
>> Place cacao nibs cookie moulds on a lined baking tray. If you are not using a Parchment paper like me, line the baking tray with aluminium foil and spray the foil with oil spray to stop the cacao nibs cookies sticking on to the aluminium foil.
>> It’s time to bake the cacao nibs cookies. Bake them at 180 – 200 degrees for about 15 – 20 minutes.
>> But please check on the cookies intermittently to ensure they don’t turn out to be too dry. You want the banana moisture to be retained. So, you want to check on the cookies so, they are crispy on the outside and gooey on the inside. Yummy!
Get the cacao nibs cookies out when you are happy with them and serve with a cup of tea, coffee. Use as snack or as a meal. The possibilities are endless. Enjoy!
Suggested further reading:
Drink THIS first thing in the morning (3 Major Benefits)