Vegan Cacao Nib Cookies
Light, crisp and with an ethereal taste, these are a sophisticated chocolate cookie.Be warned: these are very, very moreish which is probably in no small part to the pure caffeine in the nibs.
Equipment
- Mixing Bowl
- Scales or Measuring Cups/Spoons
- Baking Sheet
- Greaseproof Paper
Ingredients
- 115 g Butter - dairy free, at room temperature
- 110 g Brown sugar - soft
- 100 g White sugar
- 1.5 tsp Egg replacer - mixed with 2 tbsp cold water
- 1 tsp Vanilla extract
- 1 pinch Salt
- 130 g Plain flour
- 40 g Cacao Nibs
- ½ tsp Baking Powder
Instructions
- Preheat oven to 170c.
- Line a couple of baking sheets with greaseproof paper.
- Cream the softened spread with the sugars until light and fluffy.
- Beat in the egg replacer and Vanilla.
- Add the sifted flour, salt and baking powder and mix thoroughly.
- Fold in the Nibs.
- Spoon dessertspoonfuls of the mixture onto the prepared baking sheets, leaving 2 inches between the biscuits.
- Bake for 10-13 minutes, depending on how crisp or soft you like your cookies.
- Leave to cool on the sheets and then apply to mouth.
Notes
Make sure you leave this to cool for just a couple of minutes on the baking sheet before removing to a cooling rack. They are quite fragile when straight out of the oven.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Cacao Nib Cookies
Serving Size
30 g
Amount per Serving
Calories
112
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
10
mg
3
%
Sodium
46
mg
2
%
Potassium
13
mg
0
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
1
g
2
%
Vitamin A
120
IU
2
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.