Heat oven to 375 degrees.
In a medium sized bowl combine dry ingredients; Flour, Baking Soda, Baking Powder, Salt and Xanthan Gum. Whisk and set aside.
In a large mixing bowl cream Coconut Oil.
Add Coconut Palm Sugar and cream together.
Add eggs and vanilla. Try not to over mix.
Slowly incorporate the dry ingredients into the wet. Again, do not over mix.
Add the Nibs, you may have to use your hands for this part.
Form the dough into balls then flatten them slightly onto a cookie sheet. I weighed each one out to 7/8 of an ounce and it made approximately 29 cookies.
Bake about 12 minutes let sit on cookie sheet for 3 minutes before removing to a rack to completely cool.
Store in a container rather than a zip-loc bag - just a suggestion.
Give the Nibs a short quick whirl in a spice grinder, so they are not so chunky.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (39g)|
|Recipe Makes: 29 Servings|
|Calories from Fat: 123 (73%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 46.1mg||14 %|
|Sodium 58.8mg||2 %|
|Potassium 61.3mg||2 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 8.3g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 168
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