Ingredients
- 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)
Garnish (optional)
- Sprinkle of unsweetened desiccated coconut or Fleur de Sel
Instructions
- 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).
Nutrition
Notes
- 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.