1 cup unsalted butter or butter alternative, melted
1 cup packed brown sugar, or coconut sugar
2 cup cacao nibs or more to taste
1/2 cup sugar, or lucuma powder
1/2 tsp. salt
1/4 pecans, crushed (optional)
Preheat your oven to 165 C/325 F. Line in the cookie sheets with the parchment paper or lightly grease them.
Sift flour together with the baking soda & salt; set aside.
Cream the melted butter together with the white sugar and brown sugar until well blended in a medium size bowl.
Beat in the egg yolk, egg and vanilla until light & creamy.
Mix in the sifted ingredients until just blended. Using a wooden spoon; stir in the cacao nibs. Drop approximately 1/4 cup of the cookie dough onto the already prepared cookie sheets, preferably 3” apart. Bake in the preheated oven until the edges are lightly toasted, for 15 to 17 minutes.
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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