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Export 8 ingredients for grocery delivery
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!
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