Step 1

Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper, set aside.

Step 2

In a small mixing bowl, combine flour, baking powder and baking soda. Mix well and set aside.

Step 3

In a large mixing bowl, add softened coconut oil and using a hand mixer or a stand mixer fitted with the whisk attachment, lightly whisk oil for a few seconds to break it down. Add coconut sugar and beat until well combined and fluffy. NOTE: Add a splash of milk if your oil and sugar isn’t mixing together.

Step 4

Add egg, vanilla bean seeds and vanilla extract (or just vanilla extract if not using vanilla bean). Beat until light, fluffy and smooth.

Step 5

Gradually add in flour mixture, beating well until it begins to form a soft dough.

Step 6

Slowly beat through cacao nibs.

Step 7

Form into a soft dough, wrap in cling film and refrigerate for 30 minutes.

Step 8

Remove from refrigerator and form into balls/cookies. Approx. 2 tablespoons worth each. Place onto prepared tray, pressing down on them slightly, you don’t want them as a complete ball so press them down halfway. Leaving 2 inches between each cookie as they do spread.

Step 9

Sprinkle each cookie with a few cacao nibs and slightly press them into the cookies.

Step 10

Bake for 12-15 minutes or until lightly golden around the edges.

Step 11

Remove and cool on tray for 10 minutes.

Step 12

Transfer to a wire rack to cool completely.

Step 13

Serve and Enjoy!