My mom, sister, and I all tried these cookies and agreed they were delicious. If my sister likes something that is remotely healthy, then I know I have hit the jackpot. These melt in your mouth straight from the oven and are perfect with a cup of coffee.
The only replacement I made in this recipe was for the muscovado sugar the original recipe called for. It called for 1/3 cup, which I replaced with coconut sugar and agave because I didn't have any muscovado. Muscovado is unrefined brown sugar and gives the cookies moisture along with a caramelly taste. Feel free to also replace it with brown sugar if you do not have any of the above ingredients.
Recipe makes 18-24 cookies, depending on size. I made 22: 90 calories per cookie.
Ingredients:1 1/4 cups almond meal
1/4 cup cacao nibs
1/2 cup unsweetened shredded coconut
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup coconut sugar
1 Tablespoon agave nectar
3 Tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
Directions:1. Stir together almond meal, cacao nibs, coconut, baking powder, salt, and sugar.
2. In another bowl beat egg until it has doubled in size and is all one color. Whisk in the melted coconut oil, vanilla extract, and agave.
3. Add the wet ingredients to the dry, and mix until just combined. Refrigerate the dough for at least 30 minutes, or up to a day.
4. Preheat oven to 375 F. Roll the dough into 1-inch balls and place on baking sheet with no parchment paper on it. Gently press on tops of cookes to flatten a little.
5. Bake for 6-8 minutes, until edges are barely brown.