These sweet and somewhat habit-forming little domes look exactly like cookie dough ready to pop right into the oven. But you aren’t going to bake them! You’re going to pop them right into your mouth! How fun is that?
Instead of chocolate chips this recipe uses cacao nibs, which are just roasted broken-up cacao beans with no added sugar or anything else. I like their slightly bitter taste and that they’re minimally processed. Brands I’ve used and liked are Tierra Farm and Frontier.
The dough “carrier” for the cacao nibs and walnuts is blanched almond flour. Honeyville has been virtually the only seller, but now Bob’s Red Mill has gotten into the act with a version that’s just as fine and light and is more widely available.
To form the domes, I used a cookie dough scoop with a flexible back. It was easy to press the dough into the scoop and then push it out with the touch of a finger. I left the mounds of dough a little messy, just like cookie dough ready to bake!
Inspiration for this recipe came from Liana Werner-Gray at Health Bites by Vitacost.
|Cacao Nib Cookie Dough Bites|| |
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 cups blanched almond flour
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 2 tablespoons cacao nibs
- In a medium bowl place coconut oil, maple syrup, and vanilla, and whisk together.
- Add almond flour and salt and stir to combine.
- Stir in walnuts and cacao nibs. Mixture will look dry and crumbly.
- Press into a cookie dough scoop or form into approximately 1 1/2-tablespoon sized balls, pressing mixture together. Drop onto a cookie sheet or tray lined with waxed paper or parchment paper.
- Chill for 2 to 4 hours before serving.
- Store in a covered container in the refrigerator or freezer.