These cocoa nib coconut oatmeal cookies are packed full of flavor!
I made these cookies about a week ago and couldn’t stop eating the batter. I know I know. Raw egg. However, I can’t stop myself. Batter is so delicious. Don’t you agree? Mmmmm….batter.
Now, until I made these cookies I had never had cocoa nibs. These things are rocking my world. They are nutty and chocolaty at the same time. It’s the perfect crunchy combination. I paired these cookies with a little toasted coconut and used some whole wheat flour to help make them a little healthier. It’s my way of justifying eating cookies for breakfast.
Cocoa Nib Coconut Oatmeal Cookies
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
1/2 cup butter
1/3 cup + 1 tablespoon white sugar
1/3 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 egg
3/4 cup whole wheat flour
3/4 cup quick rolled oats
2 tablespoons apple cider
1 cup toasted coconut
1 cup cocoa nibs
Adapted from King Arthur Flour
Directions:
In a large mixing bowl beat together butter, white sugar, brown sugar, salt, baking soda, baking powder and vanilla extract.
Add in egg and mix till smooth, scraping down the sides.
Add in whole wheat flour and quick rolled oats. Mix till combined.
Mix in apple cider.
Fold in toasted coconut and cocoa nibs.
Cover bowl with plastic wrap and let cool in the refrigerator for at least 3 hours.
Pre-heat oven to 375 degrees once chilled. Scoop (about 3 tablespoons) of dough onto a cookie sheet and bake for 13-14 minutes until brown and delicious.