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Cacao Nib Cookies


Need a cookie that gives a little more than your average?⁠

We have answered your prayers!⁠

We have swapped out the usual chocolate chips for Cacao nibs to give you that extra boost of energy and trust us – you won’t be disappointed! ⁠

Free from the Top 14 allergens and completely School Safe so you can pop them in your children’s lunches to give them a nice little surprise!⁠

Don’t forget to tag us in your creations on Instagram @Creativenature 


Prep:15 Minutes

Cook:10-15 Minutes



  • 115g Dairy free butter (at room temp.)
  • 110g Brown Sugar (soft)
  • 100g White Sugar
  • 1 x flax egg (1 tbsp milled flaxseed with 3 tbsp water)
  • 1 Tsp Vanilla Extract
  • 1 x Pinch salt
  • 130g Plain Flour (GF)
  • 1 tsp Baking powder
  • 100g Cacao Nibs

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  1. Preheat oven to 160c (fan oven).
  2. Mix the flaxseed with the water and place in the fridge for 10-15 minutes.
  3. Cream the sugars into the spread. Do not over mix as this will cause your cookies to spread too much.
  4. Mix in the flax egg and the vanilla essence.
  5. Now add the flour and mix.
  6. Fold in your cacao nibs.
  7. Place the cookie dough in the fridge to chill for AT LEAST 1 HOUR. If you skip this step your cookies will likely spread too far into one whole massive cookie!
  8. Roll the cookie dough into balls using 1.5 tbsp of mix per ball.
  9. Place 6 balls per baking tray and make sure you leave enough space for them to spread a little.
  10. Bake the cookies for 10-13 minutes or until golden brown on top.
  11. Remove from the oven and leave on the tray to cool slightly.
  12. ENJOY!
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