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PB Cacao Nib Chocolate Chip Cookies

Everyone loves a classic chocolate chip cookie, but these are extra special, thanks to the superfood ingredients! Make them soft and chewy or crisp and crunchy, depending on what you're craving most. Either way, you'll get a mouthful of delicious, chocolatey bliss in each and every bite!  


¼ cup Navitas Organics Grain-Free Flour

¾ cup cassava flour

¼ cup almond flour

¼ cup tapioca flour

1 tsp. baking soda

¼ tsp. salt

4 oz. unsalted butter, room temperature (or sub coconut oil)

¾ cup unsweetened smooth natural peanut butter

¾ cup coconut sugar

1 egg

1 tsp. vanilla extract

2 Tbsp. Navitas Organics Cacao Sweet Nibs

Chocolate chips, to taste

Flaky sea salt


In a medium bowl, measure out all flours. Add salt and baking soda.

In a large bowl, cream butter and sugar until lighter in color and fluffy.

Add egg and vanilla and stir until combined. Add peanut butter and stir.

Sift dry ingredients into above mixture. Stir to incorporate. Add Cacao Sweet Nibs and stir. You can add chocolate chips at this point or place on top of cookie after placing on cookie sheet or both!

Chill mixture for at least 30 minutes.

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Use a small ice cream scoop or spoon and place cookie dough onto parchment paper. Press down. Top with chocolate chips if desired and flaky sea salt.

Bake for 11-14 minutes, depending on whether you like a chewier or crunchier cookie.

Remove from oven and let cool.

Makes 6 large cookies


Submitted by Gabriela Wells | @alittlesweetlife