Get your glass of almond milk ready! These lightly sweetened chocolate chip cacao nib cookies are made from wholesome ingredients. The cookie base is made from spelt flour, oats, coconut oil and coconut sugar, which gets studded with dark chocolate chip and cacao nibs. The chocolate cacao nib combo gives these cookies the perfect balance of sweet and bitter, plus the addition of a little extra crunch. If you’re looking for a crisped edge, chewy center cookie, made from wholesome ingredients with no refined sugar, this my friend will be your go-to from now on!
Overly Sweet Cookies
These cookies started out as an adapted version of the Ovenly chocolate chip cookie, and while these were truly decadent (Ben’s favorite), I couldn’t help but think they were way too sweet…
How can a cookie be too sweet —it’s a cookie? Let me explain. Sugar tolerance is something that can shift. The less sugar we consume the more sweet desserts or foods with naturally occurring sugars taste. This works the other way too. The more sugar we consume, the greater tolerance we build, which leads us to need more sugar to satisfy our sweet tooth and constant sugar cravings.
In my kitchen, I try to use only wholesome sweeteners, fruits and a smaller amount of added sugars in general. This has drastically changed my taste-buds, allowing me to have a greater perception of the naturally occurring sweetness in foods. This low sugar tolerance is something I’ve developed over the years after cutting back on the amount of added sugar in my diet. As distant as this may seem, it is possible and something I definitely recommend to any individuals I work with.
Are cookies unhealthy?
I think it’s important to mention that just because I have a low sugar tolerance doesn’t mean that I perceive the more sugar-heavy sweets as “bad” or “unhealthy”. While I would argue there are more wholesome options and ways to make desserts more nutrient dense and nourishing, I also believe desserts should be eaten about of a place of joy. If this means your absolute favorite cookie is the one your mom makes during the holidays and is something you look forward to each year, then eating that cookie is “healthy”. The food you choose to eat should be just as nourishing to your cells as it is you your mind and to your soul. Choosing mindfulness and eating something for pleasure, without shame or guilt, is the best thing you can do for yourself.
That being said, reducing your sugar intake on a daily basis can make your more perceptive to the level of sweetness in your favorite dessert. Over time you might notice the cookie you’ve always loved seems incredibly sweet and you might feel truly satisfied after only a bite or two. If you want to tackle your sugar cravings and feel like you don’t know where to start or you just want some expert advice, please don’t hesitate to reach out! You can contact me here.
Recipe Notes: After multiple tests I did have the best results weighing out the ingredients, however, I tend to tend to be a perfectionist. You will still have a damn good cookie if you choose to just go by volume.
These cookies are lightly sweetened so don’t expect them to be comparable to something like the Ovenly chocolate chip cookies. To make this wholesome cookie a little sweeter, I recommend adding more chocolate chips or substituting the cacao nibs for chocolate chips. Also, it’s important to mix the wet ingredients together before adding them to the dry so that the coconut sugar has time to dissolve. Otherwise, you will have cookies studded with coconut sugar crystals.
Chocolate Chip Cacao Nib Cookies
Naturally sweetened chocolate chip cookies with dark chocolate chips and cacao nibs.
- 1 1/2 cups (6.8oz) spelt flour
- 1/2 cup (2oz) rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 cup (2oz) chocolate chips
- 1/4 cup (1.5oz) cacao nibs
- 2/3 cup, packed (4oz) coconut sugar
- 6 tablespoons (2.25oz) melted coconut oil
- 2 tablespoons (1oz) water
- 2 teaspoons vanilla
Preheat the oven to 350F and place parchment paper or slipmat on a cookie sheet.
In a large bowl add the melted coconut, water and coconut sugar. Whisk together and set aside letting the coconut sugar dissolve.
In a medium bowl add the flour, oats and baking soda and salt and whisk together. Add this dry mixture into the wet. Mix with a spatula or wooden spoon.
Once, the dough is formed fold in the chocolate chips and cacao nibs. Roll into one tablespoon sized balls and gently press down on the tops.
Bake in the oven for about 8-9 minutes (slightly underdone is best for chewy cookies). Let cool on the tray for 5 min then transfer to parchment paper or a cooling rack to finish cooling.
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