The first time I met Kerstin, she was piping something, perfectly, in the St. Philip kitchen. She asked if I wanted to try what she was making and I responded that I couldn’t, that I wasn’t eating dairy or gluten. And with her head down, intently making the most uniform desserts you could possibly imagine, she said she didn’t either. I walked away {more than} a bit confused. Shortly after, my construction focus switched from St. Philip to Uchi Dallas. And that was that.
What feels like tens of years {but was actually only one year} later, we connected on Facebook after I photographed food for Juniper, a soon-to-be-open Austin restaurant where Kerstin is heading up pastry. And when I saw this picture of paleo cacao nib cookies on my newsfeed, the chain of thought went something like pretty cookies! -> paleo cookies? -> how can paleo cookies look so much like fancy pants bakery cookies? -> oh, they’re Kerstin’s cookies -> Kerstin is a pastry superhero -> I want to make fancy pants superhero paleo cookies -> I wonder if she’ll share the recipe?.
I “liked” the photo and sent an inquiring message, not knowing how receptive she’d be to sharing. And before another thought entered my busy bee brain, she replied that sharing the recipe would be awesome and she’d send the recipe over as soon as she got home.
To say I’ve been looking forward to baking these cookies all week is the most giant of understatements. After sixty-ish weekly Dallas trips and the recent flood of weekend getaways, my body is in major need of the good for you stuff. And as I get back on the gluten-free, dairy-free train, I’m so thankful to know that these delish cookies will have my back, keeping me company when temptation is near.
Thank you, Kerstin, for allowing me to share this recipe with the FoodFash world!
P.S. I used carob chips instead of cacao nibs because.. accident.
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Chef Kerstin Bellah's Paleo Cacao Nib Cookies
By Published: August 23, 2015
- Yield: 10-12 cookies
The first time I met Kerstin, she was piping something, perfectly, in the St. Philip kitchen. She asked if I wanted to try what she …
Ingredients
- 1 cup coconut flour
- 1/4 cup brown rice flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2/3 cups coconut oil melted
- 1 cup coconut sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1/4 cup cacao nibs
- 2 tablespoons Maldon salt or other large flake salt
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, whisk together coconut flour, rice flour, baking soda, and salt.
- In a medium bowl, whisk coconut oil and coconut sugar for 1 minute, until smooth.
- Add egg, egg yolk, and vanilla, to coconut oil mixture and whisk again until smooth.
- Stir in the combined dry ingredients and the cacao nibs.
- Scoop dough using a leveled #30 portion scoop {approximately 2 tablespoons} and place on a parchment lined sheet pan.
- Flatten each scoop into a 1/2" to 3/4" high disc.
- Sprinkle each disc with a pinch of Maldon salt, if desired.
- Bake for 8 minutes or until light golden brown around the edges.
- Cool on sheet pan for 5 minutes before removing to a cooling rack.
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