Cookies with coconut oil, cocoa nibs and coconut blossom sugar
Cookies with coconut oil, cocoa nibs and coconut blossom sugar – a biscuit full of superfood power and tastes delicious. I like to reach for it 🙂
Who fasting until Easter?
Is anyone still fasting until Easter? Maik persuaded me to fast this year. For the past two years I have always had a good excuse – first I was pregnant, then I breastfed.
This year, the excuses no longer worked and I now had to look for a “vice”. I opted for refined sugar. For me since Ash Wednesday to Easter Thursday no products with sugar, except it is natural sugar or it is unrefined.
A short interim conclusion of my sugar-free time
The first week was relatively easy, as I had a small infection and therefore no big appetite. The second week was a bit more difficult. Watching my kids eating biscuits and eating ice cream or selling cakes at the cake bazaar without having to snack on them requires a lot of discipline. Since the third week, it is actually quite relaxed.
What strikes me is that I snack much less between meals. If I'm really hungry for something sweet then it's up to me energy balls or the Lärabara balls ready. The breastfeeding not only satisfies the sweet appetite, but also provides energy and satiety.
Over the past few weeks, I've been wondering if I can bake cookies that taste good and do not require refined sugar?
The result: cookies without refined sugar
And the answer is yes, it works.) Granted, this cookie does not taste like a traditional cookie, after butter, sugar and chocolate. It tastes different – more subtle, more subtle, but definitely delicious too.
Coconut blossom sugar
Instead of the tube-pipe sugar that I use, I used honey and coconut blossom sugar. Coconut blossom sugar is made from the nectar of the coconut palm. This nectar thickened, dried and then ground. Since the coconut blossom sugar is not refined, all good nutrients are still included.
With this recipe, I went even further and replaced the butter with coconut oil. This gives the cookie, of course, a subtle coconut note, which is absolutely suitable.
The coconut oil is super healthy for you, I certainly do not have to tell you anymore. What I find particularly great is that the oil also retains its positive properties by heating.
Of course, I could not use the right chocolate. So I used cocoa nibs instead of sticky chocolate. This was also my first encounter with cocoa nibs.
Cocoa nibs are extracted from the cocoa bean. The cocoa beans are peeled, broken into small pieces and then dried. Cocoa Nibs develop by this process a bitter chocolate flavor.
Cocoa nibs are full of antioxidants, calcium, iron and unsaturated fatty acids.
They are not my case. They are quite bitter with a hint of a cocoa note. However, if you stir them into this cookie dough, the cookie gets a discreetly chocolaty note. There are cocoa nibs to buy in the well-stocked organic store, health food store or Internet. *
After the long preface comes the recipe here. During preparation, you must remember that the cookie dough must be kept cool for at least 2 hours, otherwise the preparation is child's play.
Cookies with coconut blossom sugar, coconut oil & cocoa nibs
Cookies with coconut oil, cocoa nibs and coconut blossom sugar – a biscuit full of superfood power and tastes delicious.
Cooking time:10 mins
Total time:25 minutes
180 g flour (spelled or wheat)
½ teaspoon of baking soda
½ Teaspoon of soda
1 pinch of salt
100 g coconut oil, room temperature
50 g coconut blossom sugar
1 Msp. Vanilla powder
2 EL honey
4 El cocoa nibs
75 g walnuts
Hook the walnuts roughly with a knife.
In a medium bowl, mix all the dry ingredients – flour, baking soda, baking soda and salt.
Beat the coconut oil with the sugar and the vanilla until frothy. Then add the egg and continue stirring.
Now add the flour mixture to the coconut oil-sugar mixture and mix well.
Finally, stir in the cocoa nibs and walnuts.
Now leave the dough in the fridge for at least 2 hours or overnight.
Preheat oven to 175 degrees.
Lay out two baking trays with baking paper.
Portion the dough with a teaspoon.
Bake for about 9 minutes until they begin to brown at the edges.
I bake the plates one after the other. You can bake the cookies in the oven at once in convection air. But then you have to look carefully, when the biscuits turn brown.
* This entry contains affiliate links. If you click on the link and buy a product from Amazon, I get a small commission. The price of the article of course remains unchanged for you. Thank you, if you use this link. With the money I can cover a few issues of the blog.