Inspired by one of my clients who bakes delicious cookies, I adapted a recipe from Baker Bettie to make (almost) sugar free, healthy cookies!
There is a little bit of butter and a little bit of sugar just to make the base of the cookie mixture. If you divide that amount out over 16 cookies though it is hardly anything. The best thing though is that they are mainly oats and cacao nibs! They are pretty filling because of the oat content which means they keep you fuller for longer.
This recipe is adaptable, so I have made them with risins and cinnamon which tasted equally as good.
Bake a whole batch of them and they will last a week in the cookie jar – providing they are not scoffed down straight away!
Cacao Nib Oat Cookie Recipe
1/2 cup of softened unsalted butter or margarine
1/4 cup of brown sugar
x1 medium egg
1/2 TBSP vanilla essence
x1 TSP baking powder
1/2 TSP salt
1 cup PLUS x2TBSP of wholemeal all-purpose flour
1 1/2 cups of oats
3/4 cup of raw cacao nibs
1/2 cup of runny honey or agave nectar
1/4 cup of desicated coconut
1. Preheat oven to 180ºC.
2. In a large bowl with a hand mixer, cream together the butter and brown sugar.
3. Add the egg and mix until combined. Add the vanilla, baking powder and salt, mix in thoroughly.
4. Stir in the flour then the cacao nibs, coconut, oats and honey until combined. Try not to over mix as this makes the cookies dry. The mixture should be stickier than other conventional cookie doughs because of the honey. If too sticky, add a little more flour and mix.
5. Place rounded mounds of the dough (about 2 TBSP each) onto a baking tray lined with baking paper. Flatten the dough mounds slightly before baking.
6. Bake at 180ºC until just lightly browned on the edges and middle still looks undercooked (about 9 minutes).
7. Take out the oven and allow to cool. They are then ready to eat! ENJOY 🙂