Why You’ll Love This Cacao Nib Oat Cookies
- A textural dream. You get the hearty chew from the oats, a satisfying crunch from the cacao nibs, and that perfect crisp edge from the baking process. Every single bite is interesting.
- Deep, sophisticated chocolate flavor. Cacao nibs are less sweet and more intense than chocolate chips, offering a rich, almost nutty chocolate taste that doesn’t overwhelm. It’s chocolate for adults, really.
- Naturally sweetened and wonderfully wholesome. We’re using maple syrup as the primary sweetener, which adds a lovely warmth, and the base is packed with hearty oats. You’ll feel good about eating one… or two.
- Incredibly simple to make. No mixer required! This is a one-bowl, stir-together situation. The dough comes together in minutes, meaning you’re never far from a warm, fresh-baked cookie.
Ingredients & Tools
- 180 g rolled oats (old-fashioned oats)
- 120 g whole wheat flour (or all-purpose)
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 120 ml maple syrup (the real stuff!)
- 80 ml melted coconut oil (or neutral oil like avocado)
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 60 g cacao nibs
Tools: A large mixing bowl, a whisk, a spatula, a baking sheet, and parchment paper.
The quality of your cacao nibs really makes a difference here—look for ones that smell fragrant and chocolatey. And using a good, robust maple syrup is key; it’s not just a sweetener, it’s a core flavor component that gives these cookies their distinctive character.
Serves: 12 cookies | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Why cacao nibs and not chocolate chips? Cacao nibs are pure, roasted cacao beans broken into small pieces. They don’t melt like chocolate and provide a crunchy, intense, slightly bitter chocolate flavor that balances the sweetness perfectly.
- Room temperature egg is non-negotiable. If you add a cold egg to melted coconut oil, the oil will start to solidify into little lumps. Taking the egg out 30 minutes before you bake ensures a smooth, well-emulsified batter.
- Don’t skip the salt. Salt is the secret weapon that makes the chocolate notes in the cacao nibs pop and cuts through the sweetness of the maple syrup. It’s what makes the flavor complex.
- Toasting the oats? A pro move. For an even deeper, nuttier flavor, you can spread the rolled oats on a baking sheet and toast them at 175°C for 5-7 minutes before starting. Let them cool slightly before using. It’s an extra step, but honestly, it’s a game-changer.
How to Make Cacao Nib Oat Cookies
Step 1: First, preheat your oven to 175°C (350°F). This is crucial for even baking. Line your baking sheet with parchment paper—this prevents sticking and makes cleanup an absolute breeze. Now, grab your large mixing bowl. You’ll add the dry ingredients directly to it: the rolled oats, whole wheat flour, baking soda, salt, and cinnamon. Give this a good whisk. You’re not just mixing; you’re ensuring the baking soda and salt are evenly distributed, which is key for a consistent rise and flavor in every cookie.
Step 2: In a separate, smaller bowl or a large measuring jug, whisk together the wet ingredients. Start with the maple syrup and melted coconut oil. Whisk them vigorously until they’re fully combined and look glossy. Then, crack in the room-temperature egg and add the vanilla extract. Whisk again until the mixture is smooth and homogenous. You’ll notice it thicken up slightly. The trick is to have your wet ingredients ready to go before you add them to the dry.
Step 3: Pour the wet mixture into the bowl with the dry ingredients. Now, take your spatula and gently fold everything together. Don’t overmix! You just want to stir until no more dry streaks of flour are visible. A few lumps are perfectly fine—overmixing can lead to tough cookies. The dough will be quite thick and sticky, which is exactly what you want.
Step 4: Now for the star of the show: the cacao nibs. Sprinkle them over the dough and fold them in gently until they’re evenly distributed. Let the dough sit for about 5 minutes. This allows the oats to soak up some of the moisture, which helps the cookies hold their shape and gives them that perfect chewy texture.
Step 5: Using a tablespoon or a small cookie scoop, portion out the dough onto your prepared baking sheet. You should get about 12 cookies. Gently flatten each mound of dough with the palm of your hand or the back of a spoon. They won’t spread a huge amount, so flattening them helps achieve that ideal cookie shape. Leave about 5 cm between each cookie as they will puff up a little.
Step 6: Bake for 10-12 minutes, or until the edges are golden brown and the centers look set. The tops might still look a tiny bit soft—that’s good! They will continue to firm up as they cool. This is the secret to a chewy center. Resist the urge to overbake for a crispier cookie.
Step 7: This is the hardest part: let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. They are very fragile when hot and need this time to set. After that, they’re ready to be devoured. The wait is absolutely worth it, I promise.
Serving Suggestions
Complementary Dishes
- A bowl of vanilla bean ice cream — The creamy, cold sweetness is a fantastic contrast to the crunchy, bittersweet cookies. Perfect for a simple dessert.
- A sharp, tangy Greek yogurt parfait — Crumble a cookie over plain Greek yogurt with some fresh berries for a breakfast that feels decadent but is packed with good stuff.
- A simple fruit compote — The bright acidity of a warm raspberry or cherry compote cuts through the richness of the cookie beautifully.
Drinks
- A strong cup of black coffee — This is the ultimate pairing. The bitterness of the coffee and the cacao nibs are a match made in heaven.
- A glass of cold whole milk — A classic for a reason. The milk’s creaminess is the perfect partner for the hearty oats and chocolate.
- A spicy chai latte — The warm spices in chai complement the cinnamon in the cookie and create a wonderfully cozy experience.
Something Sweet
- A small dish of orange segments — The bright, citrusy flavor of orange is a surprisingly brilliant foil for dark chocolate. It cleanses the palate wonderfully.
- A piece of dark chocolate with sea salt — Double down on the sophisticated chocolate theme. A small square of high-quality dark chocolate alongside the cookie is pure bliss.
- A simple berry sorbet — For a lighter finish, a scoop of raspberry or strawberry sorbet provides a refreshing, fruity contrast.
Top Mistakes to Avoid
- Mistake: Using a cold egg. This will cause the melted coconut oil to seize up into little solid bits, resulting in an uneven batter and potentially greasy spots in your baked cookies.
- Mistake: Overmixing the dough. Once the wet and dry ingredients are combined, stop stirring! Overworking the dough develops the gluten in the flour, leading to cookies that are tough and dense instead of tender and chewy.
- Mistake: Baking on a hot baking sheet. If you’re doing multiple batches, always allow your baking sheet to cool completely before adding the next round of dough. A hot pan will cause the cookies to start spreading prematurely and burn on the bottom.
- Mistake: Overbaking. These cookies continue to cook from residual heat after they come out of the oven. Take them out when the edges are golden but the centers still look a little soft for the perfect chewy texture.
Expert Tips
- Tip: Chill the dough for a thicker cookie. If you have the time, chilling the dough for 30 minutes in the fridge will prevent the cookies from spreading as much, giving you a thicker, chunkier cookie. It also deepens the flavors.
- Tip: Add a pinch of flaky salt on top. Right when the cookies come out of the oven, sprinkle a tiny bit of flaky sea salt over each one. It enhances the chocolate flavor and creates an incredible sweet-salty contrast.
- Tip: Make them your own. While cacao nibs are fantastic, feel free to add a handful of chopped nuts (walnuts or pecans are great) or even a few dried cherries along with them for extra texture and flavor.
- Tip: Freeze the dough for instant cookies. Portion the dough into balls and freeze them solid on a baking sheet. Then, transfer to a freezer bag. You can bake frozen cookies straight from the freezer, just add 1-2 minutes to the baking time. Fresh cookies on demand!
FAQs
Can I use quick oats instead of rolled oats?
You can, but the texture will be different. Quick oats are cut smaller and absorb more moisture, which will result in a denser, less chewy cookie with a more cake-like texture. Rolled oats (old-fashioned oats) provide the best hearty, chewy bite. If you must use quick oats, the recipe will still work, but maybe reduce the amount by a tablespoon or two to account for the extra absorption.
My cookies are too crumbly. What happened?
This usually points to two things: either the dough was undermixed (so the flour and oats didn’t hydrate properly) or there wasn’t enough binding agent. Make sure you’re using a large egg and that you mix the dough until it’s just combined—no dry spots. Also, letting the dough rest for 5 minutes before scooping is crucial for moisture absorption. If you’re consistently having issues, you could try adding one more tablespoon of maple syrup.
Can I make these cookies vegan?
Absolutely! For a vegan version, replace the egg with a “flax egg.” Simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5-10 minutes until it becomes gelatinous. Use this in place of the egg. Just note that the texture might be slightly more delicate.
How should I store these cookies?
Once completely cool, store them in an airtight container at room temperature. They’ll stay fresh for about 4-5 days. The oats tend to soften over time, so if you prefer a crisper cookie, you can briefly warm them in a toaster oven for a minute. They also freeze beautifully for up to 3 months.
Are cacao nibs the same as dark chocolate?
Not quite! Cacao nibs are the pure, minimally processed pieces of the cacao bean. They are crunchy, have a intense, bitter chocolate flavor, and contain no added sugar. Dark chocolate is made from cacao nibs that have been ground, mixed with cocoa butter and sugar, and then conched. So, nibs offer pure chocolate crunch without the sweetness.
Cacao Nib Oat Cookies
Whip up chewy Cacao Nib Oat Cookies with this easy recipe! Naturally sweetened with maple syrup, they're a sophisticated, not-too-sweet treat perfect with coffee. Ready in 25 minutes!
Ingredients
Ingredients
-
180 g rolled oats (old-fashioned oats)
-
120 g whole wheat flour (or all-purpose)
-
1/2 tsp baking soda
-
1/2 tsp fine sea salt
-
1 tsp ground cinnamon
-
120 ml maple syrup (the real stuff!)
-
80 ml melted coconut oil (or neutral oil like avocado)
-
1 large egg (at room temperature)
-
1 tsp vanilla extract
-
60 g cacao nibs
Instructions
-
First, preheat your oven to 175°C (350°F). This is crucial for even baking. Line your baking sheet with parchment paper—this prevents sticking and makes cleanup an absolute breeze. Now, grab your large mixing bowl. You'll add the dry ingredients directly to it: the rolled oats, whole wheat flour, baking soda, salt, and cinnamon. Give this a good whisk. You're not just mixing; you're ensuring the baking soda and salt are evenly distributed, which is key for a consistent rise and flavor in every cookie.01
-
In a separate, smaller bowl or a large measuring jug, whisk together the wet ingredients. Start with the maple syrup and melted coconut oil. Whisk them vigorously until they're fully combined and look glossy. Then, crack in the room-temperature egg and add the vanilla extract. Whisk again until the mixture is smooth and homogenous. You'll notice it thicken up slightly. The trick is to have your wet ingredients ready to go before you add them to the dry.02
-
Pour the wet mixture into the bowl with the dry ingredients. Now, take your spatula and gently fold everything together. Don't overmix! You just want to stir until no more dry streaks of flour are visible. A few lumps are perfectly fine—overmixing can lead to tough cookies. The dough will be quite thick and sticky, which is exactly what you want.03
-
Now for the star of the show: the cacao nibs. Sprinkle them over the dough and fold them in gently until they're evenly distributed. Let the dough sit for about 5 minutes. This allows the oats to soak up some of the moisture, which helps the cookies hold their shape and gives them that perfect chewy texture.04
-
Using a tablespoon or a small cookie scoop, portion out the dough onto your prepared baking sheet. You should get about 12 cookies. Gently flatten each mound of dough with the palm of your hand or the back of a spoon. They won't spread a huge amount, so flattening them helps achieve that ideal cookie shape. Leave about 5 cm between each cookie as they will puff up a little.05
-
Bake for 10-12 minutes, or until the edges are golden brown and the centers look set. The tops might still look a tiny bit soft—that's good! They will continue to firm up as they cool. This is the secret to a chewy center. Resist the urge to overbake for a crispier cookie.06
-
This is the hardest part: let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. They are very fragile when hot and need this time to set. After that, they're ready to be devoured. The wait is absolutely worth it, I promise.07
