Oatmeal Cacao Nib Cookies


  Last month, we went out a tour of Theo Chocolate, a local, organic bean-to-bar chocolate maker here in town. While we were there, were tasted a bunch of different kinds of chocolate (delicious!) along with cocoa nibs. I’ve never baked with nibs and took the opportunity to pick up a supply in the gift shop.


I found this cookie recipe online, and don’t usually post other people’s blog posts (since it’s already been done), but these cookies are too special and too tasty not gush about.



Cocoa nibs are broken-up bits of cacao beans, they’re super crunchy and have a slight coffee flavor. They’re most often used to enhance the flavor of chocolate, but can also be used in savory dishes (like salads).


The recipe comes from a great blog, butter me up, Brookyn! Here’s the actual post. There’s no other chocolate in the recipe, but instead the nibs add that mild coffee flavor along with a great texture to an otherwise chewy and sweet cookie. If you can get your hands on some nibs (which shouldn’t be hard – the slightly upscale grocery stores in my area sell them), these are definitely worth your time!



Oatmeal Cocoa Nib Cookies

very slightly adaped from butter me up, Brooklyn!


1 stick butter, room temperature

1/2 cup brown sugar

1/2 cupsugar

1 egg

1/2 teaspoon vanilla

1 cup flour

1 cup old-fashioned rolled oats

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup cocoa nibs


Preheat oven to 375 and line a baking sheet with parchment. In a large bowl cream together butter and sugars until light and fluffy. Add egg and vanilla and mix until combined. In a medium bowl whisk together flour, oats, baking soda, baking powder, salt and cocoa nibs. Add the dry ingredients to the butter mixture in several additions until the flour is incorporated. Portion out dough using a small scoop and place on the prepared sheet about 2 inches apart. Bake for 8 minutes or until the edges are just slightly browned. Transfer to a rack to let cool completely.




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