Cocoa nibs bake up so nicely in vegan cookies. They’re a little bit chocolatey, a little bit nutty, and a lot delicious!
Add cookies to the list of my pregnancy cravings! One of my girlfriends had to give up sugar in her third trimester, so I’m trying to avoid that by limiting my intake. That means when I do indulge in sugary snacks, I want them to be really special, and these cookies fit the bill!
Cocoa nibs are like a chocolate chip’s healthier cousins. You can find them raw or sometimes roasted, and either works for this recipe. Like chocolate chips they are high in fat, but they’re also a great source of iron, magnesium, calcium, copper, and zinc. These are all nutrients that you and a growing baby need, so using cocoa nibs in place of chocolate chips makes these perfect pregnant-lady cookies.
If you can’t find cocoa nibs, you can use chocolate chips in this recipe instead. You might try backing off the sugar – 3 tablespoons instead of 1/4 cup – since the chips add some sweetness.
Like I said, I’m trying to limit my sugar, and the other thing I like about cocoa nibs is that they don’t have added sugar like chocolate chips, so you get your chocolate fix with less of the white stuff. Yay!
I can’t have a ton of cookies in the house, because I would devour them all, so this is a small batch recipe. It only makes 12 cookies. If you’re baking for a crowd, you can multiply the recipe to make as many cookies as you like!
Oatmeal Cocoa Nib Bites
Yield: ~12 cookies
- 5 tablespoons Earth Balance, your favorite vegan margarine, or coconut oil
- 1/2 cup brown sugar
- 1 tablespoon flax meal, whisked with 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup white wheat flour
- 1/4 teaspoon each baking soda and baking powder
- 1/4 teaspoon salt
- 1/2 cup cocoa nibs
- Preheat the oven to 375F.
- In a small bowl, cream together the margarine and brown sugar, then add the flax mixture and vanilla extract.
- In a large bowl, combine the rest of the ingredients, mixing well. Add the wet ingredients to the dry, and use your hands to mix the dough up well.
- Drop the dough 2 tablespoons at a time onto a baking sheet lined with parchment paper, flattening the cookies ever-so-slightly. Bake for 6-8 minutes, and cool before serving.
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!