MAKES 24 COOKIES
Ingredients
• 1 cup coconut flour
• 1 cup cacao powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1½ cups palm sugar
• 4 large eggs
• 5 tablespoons coconut oil, melted and cooled slightly
• 1 teaspoon vanilla extract
• 2 ounces non-dairy bittersweet cacao nibs, finely chopped
Preparation
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375°F. Line two baking sheets with parchment paper. Whisk flour, cacao powder, baking soda, and salt together in bowl.
2. In a separate large bowl, whisk palm sugar, eggs, melted coconut oil, and vanilla together until well combined and smooth. Gently stir in flour mixture with rubber spatula until a soft dough forms. Stir in chopped cacao nibs.
3. Working with generous one-tablespoon portions, roll dough into balls using wet hands and place two inches apart on prepared sheets (12 cookies per sheet). Using the bottom of a slightly wet drinking glass, press cookies to a half-inch thickness.
4. Bake cookies until edges are just set, but centers are still soft and look underdone (10 to 12 minutes), switching and rotating sheets halfway through baking. Let cookies cool slightly on sheets. Serve warm or at room temperature.
