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There’s something deeply comforting about a cookie that feels both rustic and sophisticated, isn’t there? These Cacao Nib Almond Cookies are exactly that—a beautiful little treat that sits right at the intersection of nutty, chocolatey, and wonderfully textured. They’re not overly sweet, which I honestly love. Instead, they rely on the rich, almost coffee-like bitterness of cacao nibs and the toasty warmth of almonds to create a flavor that’s complex and utterly moreish. The dough comes together in one bowl, no fancy equipment needed, and bakes up into cookies with crisp edges and a slightly chewy center. I find them perfect for that afternoon slump with a cup of coffee, or as a not-too-indulgent dessert. They feel a little fancy, but the process is wonderfully simple. You’ll notice the aroma of toasting nuts and deep chocolate filling your kitchen—it’s a scent that promises something truly special is about to come out of the oven.

Recipe Overview

Why You’ll Love This Cacao Nib Almond Cookies

A textural dream. You get the satisfying crunch of chopped almonds and the delightful, subtle snap of cacao nibs in every single bite. It’s a cookie you can really sink your teeth into.
Not too sweet, deeply flavorful. These cookies let the natural, robust flavors of the ingredients shine. The cacao nibs provide a sophisticated chocolate bitterness that coffee and dark chocolate lovers will adore.
Incredibly simple to make. Honestly, it’s a one-bowl situation with no need for a mixer. You can go from craving to cookie jar in under 30 minutes, which is my kind of baking magic.
They feel gourmet without the fuss. These are the cookies you’d be proud to serve to guests or package up as a gift. They look and taste artisan, but the process is wonderfully straightforward and forgiving.

Ingredients & Tools

115 g unsalted butter, softened
100 g light brown sugar
50 g granulated sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
130 g all-purpose flour
½ tsp baking soda
¼ tsp fine sea salt
100 g almonds, roughly chopped
40 g cacao nibs

Tools: A large mixing bowl, a whisk or spatula, a baking sheet, and parchment paper.

The quality of your almonds and cacao nibs really makes a difference here. You want raw, roughly chopped almonds for the best toasty flavor, and high-quality cacao nibs for that pure, unadulterated chocolate crunch. Don’t skip the brown sugar—its molasses notes are key for that warm, chewy center.

Nutrition (per serving)

Calories: 145 kcal
Protein: 2.5 g
Fat: 9 g
Carbohydrates: 14 g
Fiber: 1.5 g

Serves: 12 | Prep Time: 10 minutes | Cook Time: 10-12 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Why room temperature butter and egg? This is non-negotiable for the perfect texture. Room temp butter creams beautifully with the sugars to create air pockets, leading to a lighter cookie. A cold egg will cause the butter to seize up, and you’ll end up with a denser result.
What exactly are cacao nibs? They’re simply crushed cacao beans—the purest form of chocolate before sugar and other ingredients are added. They don’t melt; they provide a crunchy, bitter-chocolate flavor that’s amazing against the sweet, nutty cookie base.
Can I use a different nut? Absolutely! Toasted hazelnuts would be divine here, or even pecans for a richer, buttery note. Just keep the quantity the same and make sure they’re roughly chopped for that essential texture.
Don’t overmix the dough. Once you add the flour, mix just until no dry streaks remain. Overworking the gluten will make the cookies tough instead of tender and chewy. A few floury spots are better than a tough cookie.

How to Make Cacao Nib Almond Cookies

Step 1: First, preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. In your large mixing bowl, combine the softened butter with both the brown and granulated sugars. Use a whisk or a sturdy spatula to beat them together for a good minute or two. You’re looking for the mixture to become pale, smooth, and well-combined. This step is where you’re building the foundation for a chewy cookie, so don’t rush it.

Step 2: Now, add the room temperature egg and the vanilla extract to the butter-sugar mixture. Mix vigorously until everything is fully incorporated and the mixture looks glossy and emulsified. You shouldn’t see any streaks of egg yolk. If your ingredients are at the right temperature, this will come together into a lovely, cohesive mixture quite easily.

Step 3: It’s time for the dry ingredients. Sprinkle the flour, baking soda, and salt over the wet mixture. Use a folding motion with your spatula to gently incorporate everything. The trick is to mix just until you no longer see any dry flour. A few faint streaks are okay—it’s much better than overmixing. The dough will be quite thick and a little sticky, which is exactly what you want.

Step 4: Finally, add the stars of the show: the roughly chopped almonds and the cacao nibs. Fold them gently into the dough until they’re evenly distributed. You’ll notice the dough becomes even thicker and studded with all those lovely bits of texture. Try to resist eating it by the spoonful at this stage—the baked version is worth the wait.

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. Leave about 5 cm (2 inches) between each one, as they will spread a little as they bake. For a slightly thinner, crisper cookie, you can gently press them down with your fingers. For a thicker, chunkier cookie, just leave them as rustic mounds.

Step 6: Bake for 10 to 12 minutes. You’ll know they’re done when the edges are a beautiful golden brown and the centers still look a little soft and puffed. They might seem underdone, but trust the process—they will firm up perfectly as they cool. This is the secret to a chewy center! Let them cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. The wait is the hardest part.

Serving Suggestions

Complementary Dishes

A simple vanilla bean ice cream — The creamy, cold sweetness is a perfect foil for the crunchy, bitter notes of the cookie. Crumble a warm cookie over the top for an instant, elegant dessert.
A sharp, creamy cheese board — Serve these cookies alongside a mature cheddar or a wedge of brie. The savory, fatty cheese creates an incredible contrast with the nutty, chocolatey cookie that is just sublime.
A bowl of fresh berries — The bright, tart pop of raspberries or strawberries cuts through the richness of the cookie and makes the whole experience feel a little lighter and more balanced.

Drinks

A strong cup of black coffee — This is the ultimate pairing. The bitterness of the coffee and the cacao nibs harmonize beautifully, while the cookie’s sweetness rounds out the edge of the brew.
A glass of cold whole milk — A classic for a reason. The creamy milk is the ultimate comfort partner, softening the crunch and making each bite feel like a cozy hug.
A rich, malty stout — For an adult treat, the roasted, coffee-like notes in a dark beer mirror the flavors in the cookie, creating a surprisingly sophisticated pairing.

Something Sweet

Dark chocolate mousse — Double down on the chocolate theme. The airy, silky mousse provides a soft textural contrast and amplifies the deep cacao flavors without overwhelming them.
Poached pears with a hint of spice — The soft, wine-poached fruit with cinnamon or star anise offers a elegant, warm-spiced finish that complements the almond in the cookies perfectly.
A dollop of almond butter — For a super simple option, just spread a little extra almond butter on a warm cookie. It’s an almond-on-almond delight that feels incredibly indulgent.

Top Mistakes to Avoid

Mistake: Using cold butter. If your butter isn’t properly softened, it won’t cream correctly with the sugar. You’ll end up with a dense, greasy cookie that doesn’t spread properly. I’ve messed this up before too, trying to rush—it’s just not worth it!
Mistake: Overbaking the cookies. They continue to cook on the hot baking sheet after you take them out of the oven. If you wait for them to look “done” in the center, they’ll be dry and crunchy all the way through once cooled. You want that golden edge and soft middle.
Mistake: Substituting chocolate chips for cacao nibs. While it might seem like a good idea, chocolate chips are sweet and will melt, changing the entire flavor and texture profile. You’ll lose that unique bitter crunch that makes these cookies so special.
Mistake: Not spacing the dough enough. These cookies need room to spread and breathe. If you crowd the pan, the heat circulation is poor, and you’ll get one giant, unevenly baked cookie blob instead of perfect individual treats.

Expert Tips

Tip: Toast your almonds first. Spread the chopped almonds on a dry baking sheet and toast them at 175°C (350°F) for 5-7 minutes until fragrant and lightly golden. Let them cool before adding to the dough. This simple step unlocks a deep, nutty flavor that elevates the entire cookie.
Tip: Chill the dough if your kitchen is warm. If your butter is starting to melt and the dough feels overly soft, pop the whole bowl in the fridge for 15-20 minutes before scooping. This prevents the cookies from spreading too thin and burning on the edges.
Tip: Use a cookie scoop for uniformity. Not only is it faster and less messy, but it ensures all your cookies are the same size, which means they’ll bake at the same rate. No more half-burnt, half-underdone batches!
Tip: Sprinkle with flaky sea salt post-bake. As soon as the cookies come out of the oven, while they’re still hot and soft, sprinkle a tiny pinch of flaky sea salt over the top. It makes the sweetness pop and adds another layer of complex flavor.

FAQs

Can I make these cookies ahead of time?
Absolutely! The dough balls freeze beautifully. Just scoop them onto a parchment-lined tray, freeze until solid, and then transfer to a freezer bag. You can bake them straight from frozen, just add 1-2 minutes to the baking time. This is my secret for having fresh, warm cookies anytime a craving strikes without any of the prep work.

My cookies came out flat. What happened?
This usually points to butter that was too warm or even melted. If your butter is greasy and shiny when you cream it, the cookies will spread too much. Another culprit could be old baking soda that’s lost its leavening power. Always make sure your baking soda is fresh for the best rise.

Are cacao nibs the same as dark chocolate?
Not at all! Cacao nibs are pure, crushed cacao beans with no added sugar. They’re crunchy, bitter, and have an intense chocolate aroma. Dark chocolate contains sugar, cocoa butter, and other ingredients, and it melts. Think of nibs as a crunchy, flavorful add-in, not a sweet chocolate chip replacement.

Can I make these gluten-free?
You can, with one simple swap. Use a good 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill or King Arthur). The texture might be a tiny bit more crumbly, but they will still be delicious. I don’t recommend using almond or coconut flour alone, as they behave very differently.

How should I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. They’re best within the first 3 days, while the edges are still crisp. If they soften, you can pop them in a 160°C (325°F) oven for 3-4 minutes to re-crisp them beautifully.

Cacao Nib Almond Cookies

Cost Level $

Category Healthy Christmas Cookies

Difficulty Medium

Cuisine Dessert, american

Servings 12

Total Time 25 minutes

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Make these easy Cacao Nib Almond Cookies with just one bowl! Enjoy nutty, chocolatey cookies with crisp edges and chewy centers. Get the simple recipe now!

Ingredients

For the Ingredients

115 g unsalted butter (softened)
100 g light brown sugar
50 g granulated sugar
1 large egg (at room temperature)
1 tsp pure vanilla extract
130 g all-purpose flour
½ tsp baking soda
¼ tsp fine sea salt
100 g almonds (roughly chopped)
40 g cacao nibs

Instructions

01
First, preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. In your large mixing bowl, combine the softened butter with both the brown and granulated sugars. Use a whisk or a sturdy spatula to beat them together for a good minute or two. You’re looking for the mixture to become pale, smooth, and well-combined. This step is where you’re building the foundation for a chewy cookie, so don’t rush it.
02
Now, add the room temperature egg and the vanilla extract to the butter-sugar mixture. Mix vigorously until everything is fully incorporated and the mixture looks glossy and emulsified. You shouldn’t see any streaks of egg yolk. If your ingredients are at the right temperature, this will come together into a lovely, cohesive mixture quite easily.
03
It’s time for the dry ingredients. Sprinkle the flour, baking soda, and salt over the wet mixture. Use a folding motion with your spatula to gently incorporate everything. The trick is to mix just until you no longer see any dry flour. A few faint streaks are okay—it’s much better than overmixing. The dough will be quite thick and a little sticky, which is exactly what you want.
04
Finally, add the stars of the show: the roughly chopped almonds and the cacao nibs. Fold them gently into the dough until they’re evenly distributed. You’ll notice the dough becomes even thicker and studded with all those lovely bits of texture. Try to resist eating it by the spoonful at this stage—the baked version is worth the wait.
05
Using a tablespoon or a small cookie scoop, portion out the dough onto your prepared baking sheet. You should get about 12 cookies. Leave about 5 cm (2 inches) between each one, as they will spread a little as they bake. For a slightly thinner, crisper cookie, you can gently press them down with your fingers. For a thicker, chunkier cookie, just leave them as rustic mounds.
06
Bake for 10 to 12 minutes. You’ll know they’re done when the edges are a beautiful golden brown and the centers still look a little soft and puffed. They might seem underdone, but trust the process—they will firm up perfectly as they cool. This is the secret to a chewy center! Let them cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. The wait is the hardest part.