Ingredients
½ cup coconut sugar
60 gr virgin coconut oil, melted
3 tbsp grape molasses
½ cup gluten free oats, grinded
1 cup coconut flour
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp baking powder
¼ cup raw cacao nibs
1- Preheat the oven to 180°C and line a baking sheet with parchment paper.
2- In a medium bowl whisk coconut sugar, coconut oil and grape molasses until fully combined.
3- Add oats, coconut flour, ground cinnamon, ginger and baking powder. Mix until all incorporated
4- Fold in raw cacao nibs.
5- Portion the dough with ice cream scoop on to the prepared baking sheet and bake for 15-20 minutes until golden on the bottom.
6- Let the cookies cool on the pan.
