Cacao Nibs Cookies are soft, ultra-chocolaty cookies with an extra chocolate flavor boost and contrasting crunch from cacao nibs. These mildly sweet cookies are sure to make chocolate lovers very happy.
Why you'll love this recipe
- This nut-free cookie gets it's bits of crunch from cacao nibs.
- Made with heat resisitant ingredients, this is a good hot weather care package recipe.
- These chocolate cookies stay soft and fresh for a long time.
Cacao nibs are tiny bits of dried, crushed, and fermented cacao beans with strong dark chocolate flavor and a texture similar to nuts.
Though slightly bitter on their own, cacao nibs are a delicious addition to this soft, cakey cookie. The nibs provide an additional level of chocolate flavor, from the crunchy nib itself and from the dark chocolate coating.
This is a cookie for those who love chocolate without lots of added sweetness. This soft cookie with added crunch highlights cacao bean flavor.
Ingredients
This is an overview of the ingredients. The full measurements and detailed instructions are in the printable recipe card at the bottom of the page.
- Baking chocolate: Baking chocolate is unsweetened and provides intense chocolate flavor. I used either Divine Chocolate or Guittard. Both brands use ethically sourced ingredients.
- Cacao nibs: Ethically sourced cacao nibs for baking are easy to find online. I am delighted with the organic dark chocolate coated nibs I purchased from Zachi Chocolates, a Chicago chocolatier who produces single origin, Fair Trade Ecuadorian chocolates.
- Espresso powder: Espresso powder intensifies the chocolate flavor without giving these cookies any coffee flavor. I use King Arthur espresso powder, however supermarket brands work as well.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a medium mixing bowl, whisk together flour, cocoa, and baking powder. Set aside.
- In the bowl of an electric mixer, combine melted shortening and sugar.
- In a small mixing bowl, dissolve the espresso powder in the milk.
- Mix the milk mixture , eggs, and melted chocolate into the shortening and sugar. Add flour mixture and stir until combined. Fold in the cocoa nibs.
- Chill dough for at least one hour or overnight.
- When ready to bake, use a medium (2 tablespoon) scoop to place balls of dough 2” apart on parchment lined baking sheets. With the palm of your hand, press the balls into thick discs.
- Bake at 350 degrees F for 7-10 minutes until top is dry.
Would you like to save this?
We'll email this post to you, so you can come back to it later! Plus, you’ll get more great recipes and tips from us each week!
Storage
Store Cacao Nibs Cookies at room temperature in an airtight container for up to 2 weeks.
Tips
- Plain nibs, rather than the chocolate coated ones can be used.
- Cocoa nibs are also fermented, dried, and crushed, but unlike cacao nibs, cocoa nibs are roasted. Cocoa nibs can be substituted in this cookie a slightly milder chocolate flavor without the dark chocolate notes.
- Chocolate chips can be substituted for the nibs, but the cookies will not have a crunchy texture.
More chocolate cookies
Chocolate Chunk Cookies have chunks of milk and white chocolate in every chewy, delicious bite.
Marbled Chocolate Cookies are a tasty swirl of chocolate and vanilla cookie dough.
These Chocolate Biscotti are crunchy cookies perfect for dunking or munching. Added espresso intensifies the chocolate flavor.
Chocolate Crinkle Cookies are flourless, fudgy treats that are naturally gluten free and Passover friendly.
Italian Chocolate Cookies are soft and cake-like with mini chocolate chips or chocolate raisins and crisp vanilla icing.
Chocolate Coconut Cookies are chewy cookies that will remind you of a Mounds candy bar!
Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!
Cacao Nibs Cookies
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons Dutch process cocoa powder unsweetened
- 2 teaspoons baking powder
- ½ cup butter-flavored vegetable shortening melted
- 1 cup granulated sugar
- ½ cup milk
- 1 teaspoon espresso powder
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 ounces unsweetened baking chocolate melted
- ¾ cup chocolate coated cacao nibs
Instructions
- In a medium mixing bowl, whisk together flour, cocoa, and baking powder. Set aside.
- In the bowl of an electric mixer, combine melted shortening and sugar.
- In a small mixing bowl, dissolve the espresso powder in the milk.
- Mix the milk mixture , eggs, vanilla and melted chocolate into the shortening and sugar .
- Add flour mixture and stir until combined.
- Fold in the cacao nibs.
- Chill dough for at least two hours or overnight.
- When ready to bake, preheat oven to 350° F and line a baking sheet with parchment paper.
- Using a medium (2 tablespoon) scoop, place balls of dough 2” apart on the prepared pan. With the palm of your hand, press the balls into thick discs. If the dough is too sticky to press easily, moisten your palm before pressing.
- Bake for 7-10 minutes, until the tops of the cookies are dry.
- Optional: Immediately after removing from the oven, gently press a few cacao nibs onto the top of each cookie.
- Cool for a few minutes on the baking sheet, then use a spatula to move the cookies to wire racks to cool completely before storing.
- Store cookies at room temperature in an airtight container for up to 2 weeks.
Notes
- Wrap pairs of cookies, bottoms together, in plastic wrap. Stack cookie bundles in a column in a ziplock bag or airtight storage container.
- If mailing during warm weather, do not use chocolate coated nips to decorate the tops of the cookies, as the chocolate coating will melt.
Nutrition
First Published: June 4, 2016. Last Updated: May 17, 2025. Updated for additional information, improved photographs, and better reader experience.
Anna
Hey, I would like to make these refined sugar free- what options do I have? Could I sub the sugar for honey or maple syrup? Or would the liquid aspect ruin the batter?
Thanks so much!
Wendy Sondov
I haven't made these cookies with anything other than granulated white sugar, so I can't be sure of the potential results. I would guess that the closest substitute for you would be coconut or date sugar (1 to 1). The liquid sweeteners you mention might work or they might cause the cookies to spread and come out flatter.
Lokness @ The Missing Lokness
How smart to use cocoa nibs for texture in cookies! I actually don't like nuts much, so these chocolate covered cocoa nibs will be a great substitution. Now, I need to get some from Trader Joe's. 😀
The Monday Box
Thanks, Lokness! I had never used cacao nibs before and was delighted with their taste and crunch in these cookies! Easy access at Trader Joe's means I will be using nibs more frequently!
Miz Helen
A Chocolate Lovers dream, just delicious! Thanks so much for sharing with Full Plate Thursday and come back to see us real soon!
Miz Helen
The Monday Box
Thanks, Miz Helen!
Frugal Hausfrau
If you ask me you've only improved these cookies with the nibs - love Trader Joes but the one near me is so crowded and popular!
Thanks for sharing with us at Throwback Thursday!
Mollie
The Monday Box
Thanks, Mollie! When our Trader Joe's opened (very close to a large high rise retirement community) you were taking your life in your hands every time you went in there. Being run over by a shopping cart was a real danger! 😉 Now I know what hours to go and the dangerous shopping cart drivers are more used to the store.
saltandserenity
What a great crunch substitute for nuts. So excited to learn TJ's has chocolate covered cocoa nibs now. Although it could be a dangerous thing. I was never tempted to snack on plain cocoa nibs, but chocolate covered ones could disappear quickly in our house.
The Monday Box
Trader Joe's used to carry chocolate cacao nibs in a little brown tin to fit in a pocket or purse. I guess people ate them in one bite, so now they are packed in a bag....for 3 bites. 🙂 They ARE easy to nibble on, but at least they don't pack the caffeine punch that chocolate covered espresso beans do. 🙂 A few espresso beans are a great nibble. Too many espresso beans and I am buzzing!
Winnie
These look absolutely DELICIOUS !!
And using cocoa nibs is unique - I like it 🙂
I actually have cocoa nibs at home.... so I hope to fill the cookie-jars with these pretty soon
The Monday Box
Thanks, Winnie! I have been wanting to try baking with cacao nibs for a long time, but couldn't find the right recipe. Finding chocolate coated nibs made using them easier and this recipe was the perfect canvas! 🙂
Reeni
What a great idea to use cocoa nibs in place of nuts! They do have that same crunchy texture. I never saw chocolate coated ones before - I need those in my life! And these cookies too. . .They look super chocolaty and completely irresistible.
The Monday Box
Thanks, Reeni! The chocolate coated nibs (similar in taste to chocolate coated espresso beans) are from Trader Joe's. They are way too easy to nibble on, and happily they turn out to be a great sub for nuts or chocolate chips.
Emma
Between the photos and the description, I want these RIGHT NOW! lol!
The Monday Box
Thanks, Emma! These cookies disappeared quickly around here!
Ashley
I've only recently started to experiment with cacao nibs but man am I totally hooked. These cookies look like the perfect way to put some to good use! And so chocolate-y - I love it!! Hope you had a wonderful weekend Wendy!
Tricia @ Saving room for dessert
These are beautiful cookies Wendy. I didn't know cocoa-nibs were a little crunchy - that's pretty cool! I will love crunchy in a cookie too - and chocolate of course! Have a wonderful weekend.
The Monday Box
Thanks, Tricia! I really like the chocolate coated nibs from Trader Joe's. They are crunchy, but not hard and intense without being bitter. I really think you would like them!
Monica
These are calling my name, Wendy. I still have some cocoa nibs in my pantry...I remember first having to buy some when I started reading about it through David Lebovitz. I love the hit of deep chocolate flavor, as well as the crunch, as you said. It's definitely a good alternative to those who can't eat nuts. I didn't realize TJ sells cocoa nibs but I shouldn't be surprised since they seem to have everything! And the unsweetened chocolate in these cookies must give it excellent chocolate flavor. Yum!
The Monday Box
Thanks, Monica! I thought of you (and your deep love for chocolate) as I was making these and wondered if the lack of nuts would dampen their appeal. 😉 Trader Joe's used to sell little tins of cacao nibs that were pricey for the amount. Now they are sold in a 3.5 oz bag for $1.99. A little goes a long way, so one bag is just enough for a recipe!
Lisa
I've never tried cocoa nibs before but I love chocolate and these cookies look delicious! Where can you find cocoa nibs? Great tips for including these in a care package!
The Everything Food Conference sounds amazing from the things that I have heard about it. I hope to attend it someday 🙂
The Monday Box
Thanks, Lisa! I had heard that cacoa nibs could be used to replace nuts, but the plain nibs I found at a spice store seemed too bitter (like baking chocolate bitter) to me. Then I found the bags of chocolate coated nibs at Trader Joe's ($1.99 for a 3.5 ounce bag) and they were more dark chocolate strong rather than bitter. Conferences are such a great way to recharge, learn, and best of all to meet new blogging friends! 🙂