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Chocolate Chip Cookies with Cocoa Nibs

The cocoa nibs are optional. You can buy them online or at health food stores.  If you have leftover cookies, you can warm them warm them up in a toaster oven or oven for 1-2 minutes, they will taste as if they just came out of the oven. Another way to eat them is to dip them in hot tea or coffee. It melts the chocolate.  
Prep Time8 mins
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: Dairy-Free
Servings: 12 large cookies
Author: Shelly


  • ½ cup coconut sugar (or cane sugar)
  • cup avocado oil
  • 1 pasture egg
  • 1 teaspoon vanilla extract
  • ½ cup spelt flour (or all-purpose flour)
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup dark chocolate chunks*
  • 1 tablespoon cocoa nibs


  • Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  • Put the sugar into a medium bowl and pour the avocado oil over it. Whisk them until well combined. Break the egg into the bowl, add the vanilla and whisk until well combined.
  • Add the flours, baking soda and salt into the wet mixture and stir into a smooth batter. Stir in the chocolate chunks and cocoa nibs.
  • Use a tablespoon to dollop the batter on the lined baking sheets, leaving a 2.5 inch gap between – the cookies spread out! Flatten the cookies with your fingers then put into the oven, and bake for 10 - 12 minutes or until the cookies are just turning golden brown.
  • Remove from oven and let them cool for a couple of minutes before you eat or before you store them.


*You can chop a dark chocolate bar with a sharp knife or put it in a plastic bag, cover with a kitchen towel, then smash it with a rolling pin.