Place two racks in the top half of the oven and preheat to 375°F.
Mix the flour, sugars, cinnamon, baking powder, salt, and oats in a medium bowl.
Put the coconut oil, heavy cream, honey, and vanilla in a large bowl and stir until smooth. Add the dry ingredients and mix until combined.
Fold in the cocoa nibs.
Line two baking sheets with silicone mats or parchment. Drop the batter by scant teaspoons onto the prepared pans, leaving at least 3″ between mounds (they will spread quite a bit). If you make a dimple in the center with your finger, they will form more evenly.
Bake for 8-10 minutes, until the edges are deep golden brown and the center is mostly set. Cool 5 minutes on the pan, then transfer to a rack to cool completely.
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