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A few months ago, I accidentally created a recipe for vegan cookies with cocoa nibs. The combination of sweet chocolate and somehow bitter cocoa nibs is phenomenal. I crave these cookies all the time.
Cookies with cocoa nibs – what happened to chocolate?
We all know the classic chocolate chip cookie. For a good reason – it’s evergreen, it’s always good, and it’s really easy to make.
In my mind I had to make a turn on it. Putting cocoa nibs into a cookie seemed like something that could work. I had no idea it would work THIS well.
For all my chocolate lovers, don’t worry! There’s proper chocolate in this recipe, too. I chop it by hand, so you never know how big the chunks you’re getting are. It’s awesome when you get a big chunk of melted chocolate in the freshly baked cookie.
I think what really makes these cookies special is the combination of chocolate and cocoa nibs. Sweet and bitter, crunchy and melty – it has a waw effect. Cocoa nibs add that special twist to the texture and the taste is just amazing.
FAQ and everything else
Coconut oil: make sure it’s cold. During summer and hot days, I recommend you keep it in the fridge. During winter it doesn’t matter that much because it will be pretty hard on room temperature. You don’t want it soft or melted. It needs to be hard. Before using it, cut it in small pieces otherwise you’ll have huge chunks of coconut oil in your batter.
Cocoa nibs: you can easily use only chocolate chips, but then it’s not the same cookie anymore. You can also use only cocoa nibs, but again, it won’t be the same. In my opinion it’s the best if you use a combination of both.
Vanilla essence: I use liquid vanilla essence, so I add it drop by drop. I believe you can’t miss if you use vanilla sugar or some vanilla seeds from a pod. It’s quite similar with vanilla bean paste. Don’t use too much though, otherwise the taste of vanilla will prevail and cocoa nibs won’t get their turn.
Oat milk: you can replace it with any plant milk you want. Just don’t use chocolate flavoured or something similar. Use the natural flavour for best results.
Flour: I use all-purpose flour or white spelt flour. In my experience wholemeal flour doesn’t work too well – the cookies don’t hold together and are too crumbly.
Do you like cookies and crispy sweets? Try my apple pie with caramel sauce or my vegan twix with date caramel. If you’re making any of my recipes, don’t forget to tag me on instagram @littlektichenvibes and use #littlekitchenvibes
Vegan Cookies with Cocoa Nibs
Ingredients
- 300 g flour all-purpose
- 50 g cocoa nibs
- pinch salt
- 120 g brown sugar
- 130 g coconut oil cold
- 5 drop vanilla essence
- 5 tbsp oat milk or more
Instructions
- Mix flour, cocoa nibs, and salt in a large bowl.
- In a separate bowl mix coconut oil, sugar, and vanilla essence. I like to use a blender or electric mixer for that - it's a lot easier.
- Add sugar mix to dry ingredients and mix with your hands until you get a crumbly texture.
- Add 3 or 4 tbsp oat milk and mix. Add more if necessary, it depends on the flour you're using. You want a ball of dough that's soft, but sticks together and keeps its shape.
- Line two baking trays with parchment paper. Take a piece of dough the size of a walnut and shape a ball. Squeeze it between your palms so you get a little patty. Place it on a baking tray and repeat 11 more times until you have 12 cookies on the tray.
- Repeat the same for the second sheet. Depending on the size of your cookies, you'll want to place 12-16 of them on one baking tray.
- Bake in a preheated oven at 180°C for 15-17 minutes or until they start turning golden brown on the edges. After they're done, let them cool down a bit before eating them.
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