Saturday, June 8, 2013

Anytime Cookies With Cacao Nibs & Less Sugar

Here is a picture of the cacao nibs I used, these are great. Any are fine though.

This was my first time using cacao nibs in a recipe. I've had them for a while and after tasting them wasn't sure what I wanted to do with them. I had heard they were healthy. I can share with you that they are very high in antioxidants and easy for our bodies to assimilate. They also contain magnesium. They are bitter for sure when eaten alone, but mixed in these cookies there is no bitterness at all and a wonderful extra crunch. I am really glad I tried them!

This recipe idea is from Forks Over Knives  The Cookbook, called Lunchbox Chocolate Chip Cookies.
I love this recipe, but I did make some changes.

Weight Watcher Point Plus followers count each cookie as 2.6 points. (I would just round up to 3)

Anytime Cookies with Cacao Nibs & Less Sugar     Makes about 35 cookies
2/3 cup unsweetened applesauce
2/3 cup nut butter, any flavor (original recipe uses almond, I used sunflower seed butter)
3/4 cup sugar, any granulated type. I used coconut sugar.
2 Tbsp ground flaxseeds
4 tsp pure vanilla extract
2 2/3 cup rolled oats (old fashioned) I used gluten free.
1 tsp baking soda
1 tsp salt
1/2 cup sorghum flour (or any other healthy type)
1/2 cup mini chocolate chips (I used Enjoy Life brand)
1/2 cup cacao nibs (I used TerrAmazon Raw Organic

Preheat oven to 350. Line two large baking sheets with parchment paper or silicone liners.
In a large mixing bowl add applesauce, nut butter, sugar, flaxseeds, and vanilla. Mix well.
Add oats, baking soda, and salt. Mix well.
Stir in sorghum flour, or whatever you choose.
Stir in chocolate chips and cacao nibs.

Spoon about 1 1/2 Tbsp of dough onto baking sheets. Place about 2 inches apart. Slightly flatten cookies.
Bake for 10-12 minutes. Longer for a crunchier cookie.  Remove from oven and let sit about 5 minutes before moving to a cooling rack.

Unless you are eating them all in one day…I suggest storing them in the freezer. 


No comments:

Post a Comment