Cacao Nib Tea Cookies

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 Cacao Nib Tea Cookies
These tea cookies are addicting! They are thin and crispy and chewy, and have great flavors.
Cacao Nib Tea Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Servings
cookies
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
Prep Time 20 minutes
Cook Time 10 minutes
Servings
cookies
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
Cacao Nib Tea Cookies
Instructions
  1. Place two racks in the top half of the oven and preheat to 375°F.
  2. Mix the flour, sugars, cinnamon, baking powder, salt, and oats in a medium bowl.
  3. Put the coconut oil, cream, honey, and vanilla in a large bowl and stir until smooth. Add the dry ingredients and mix until combined.
  4. Fold in the cocoa nibs.
  5. 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.
  6. 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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