| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
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Ingredients
- 1/2 cup all-purpose flour organic is best
- 2 tbs granulated sugar
- 1/3 cup light brown sugar you can substitute panella
- 1 tsp baking powder
- 1 tsp ground cinnamon heaping
- 1/2 tsp salt Himalayan salt has minerals and less sodium, and a great flavor
- 1/2 cup rolled oats
- 1/3 cup coconut oil
- 3 tbs light cream
- 1 tbs honey
- 1 tsp vanilla extract
- 1/2 cup Kakosi Cacao Nibs
Ingredients
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Instructions
- 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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