Okay, so I’ve finally got my s#*t together to start posting again. For my first post-hiatus recipe I’ve decided to share this Flourless Almond Butter-Cacao Nib Cookie recipe. Normally when I adapt American recipes I use the word biscuit instead of cookie but these delicious morsels are definitely more cookie than biscuit.
This recipe is loosely adapted from this one. I’ve mentioned in a previous post that my mum mandated that my baking be mostly healthy so I adapted the sugar heavy peanut butter version from the original recipe into these cookies. They’re still super high calorie, but they’re mostly good calories so they don’t count (*wink*). Plus now that we are back in Australia, I have regular access to things like almond butter and cacao nibs so I’m having fun working them into my recipes.
As well as being delicious these cookies are also super simple to make. Add the almond butter, brown sugar, egg, and baking soda to a medium sized bowl. I used a hundred percent almond spread. You can use whatever almond butter/spread/paste you can get your hands on, but the creamier and more natural it is the better the cookies will be. You can also substitute the almond butter for any other salt/sugar-free nut butter you like.
Once the first four ingredients are thoroughly combined, fold the cacao nibs through. The mixture might look a bit crumbly/craggy, but you can form it up nicely on the tablespoon before you drop it onto the baking sheet. The cookies spread a fair amount so leave a few centimeters between them on the sheet.
Bake at 180° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes. You can try eating them straight out of the oven, but they’re a bit crumbly so be careful.
These cookies are best fresh as they get a bit hard the next day. But if for some reason you don’t eat all of them immediately, they are excellent dunked in tea or heated up for a few seconds in the microwave.
Ingredients (makes approx. 12)
- 1 cup creamy almond butter (the more natural the better)
- 1/3 cup brown sugar (packed)
- 1 large egg
- 1/2 teaspoon baking soda
- 3/4 cup of cacao nibs
- Preheat oven to 180°.
- Mix the first four ingredients together until thoroughly combined.
- Fold through the cacao nibs.
- Drop dough by rounded tablespoonfuls onto parchment paper-lined baking sheets. It spreads a bit so leave some space between cookies.
- Bake at 180° for 12 to 14 minutes or until puffed and lightly browned.
- Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.