These lightly sweetened wholemeal chocolate cookies are made from wholesome ingredients — ingredients like whole spelt flour, oats, raw cacao, coconut oil, unrefined muscovado sugar, maple syrup, cashews and cacao nibs. The result is a super flavourful cookie with the perfect balance of sweet and bitter, crunch and chewiness. With no refined sugar, and naturally vegan, this could possibly become your go-to cookie from now on! Especially, if you are lover of dark chocolate.
Wholemeal chocolate cookies are simple and quick to prepare
One of the great things about this cookie recipe is that it is also really quick and easy to prepare. They are the kind of cookies you could get prepped, baked and ready to serve in less than 30 minutes, as they only take about 10 minutes to prep and another 10 to bake. They is no chilling the dough, or rolling to be down. Simply mix together, form into cookies, bake and enjoy! This makes them a great option for Christmas when times are busy enough, or for when you simply have a cookie craving.
A chocolatey flavour with cacao and cacao nibs
Lovers of dark chocolate will appreciate the pure, unadulterated flavour that cacao and cacao nibs give these cookies. Both are as close to pure cacao as we can get. Cacao nibs are simply the peeled, dried and fermented bits of the raw, unprocessed cacao beans, and the powder, well the ground of version of cacao nibs. As a well known superfood, both are high in antioxidants and magnesium. Another reason to enjoy this treat.
Looking for other naturally sweetened cookie recipes?
Then try one of these cookies make with unrefined sugar:
Wholemeal Chocolate Cookies with Cashews & Cocoa Nibs
- 100 g virgin coconut oil, melted
- 90 g fine-cut oats
- 120 g whole spelt flour (regular spelt also works fine)
- 70 g muscovado sugar
- 1/8 tsp bourbon vanilla powder
- 2 tablespoons raw cacao powder (fat-reduced)
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse sea salt
- 4 tablespoons cacao nibs
- 1/3 cup raw cashews, coarsely chopped (35 g)
- 2 tablespoons maple syrup
- 2 tablespoons plant-based milk (I use unsweetened soy)
- Sprinkle of unsweetened desiccated coconut or Fleur de Sel
Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
Melt the coconut oil in a small pot over low heat and set aside.
In a medium bowl, mix together the dry ingredients (oats, flour, sugar, vanilla, cacao, baking powder, cacao nibs, and cashews) until well combined. Add the melted coconut oil, maple syrup and milk and mix well with a spoon until everything is well coated. The mixture will be quite oily, but firms up well once baked.
With your hands, form into balls about 1 tablespoon in size and place on the lined baking sheet. Flatten the cookies slightly and sprinkle with a little coconut or salt before transferring to the preheated oven.
Bake for 10 minutes and let cool on a cooling rack.
Once fully cooled store in an airtight container at room temperature (or in the fridge to keep fresher longer).
- Butter can be used in place of coconut oil.
- Hazelnuts can also be used instead of cashews, as they also go well with chocolate.
- If you like a sweeter cookies, you can easily increase the sugar to 90 g.
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Wonderful recipe with cocoa nibs. Pure cocoa beans and cocoa nibs are good for our health. They have to be in our daily diet for many health benefits. I consume pure cocoa products daily because I am a chocolatier by profession and it is part of my job to test different varieties of cocoa beans and roasted cocoa nibs on a daily basis.