No ImageChocolate Cookies with Cocoa Nibs and Lime

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  1. Erin

    These cookies were delicious!! I eat dairy-free so I made them with a vegan butter and coconut milk and the texture was perfect – soft, and brownie like. I used the zest of two limes and I might use even more next time. Great recipe!


  2. Deanne

    These cookies are dreamy good. I halved the recipe successfully. They came out perfectly delicious. I used Half and Half instead of the cream and two tablespoons of a large beaten egg.


  3. Laura

    Absolutely delicious. Didn’t have cream so I used full fat yogurt instead and it came out perfect.

  4. Kristi

    I just made these! They are fantastic!

    Now, is there a way to substitute the butter for something healthier?
    (I have a feeling that I will be making these again…)

    Nope, butter it is. I think when you make chocolate cookies you just best resign yourself to calories and fat. ;) ~Garrett

  5. Virginia

    I have made these cookies A LOT. First, I did not like the idea of the lime so I omitted it. Second, I didn’t have cocoa nibs so I roasted pecans and chopped them finely in a food processor. Third, since cocoa nibs (I imagine) are kinda nutty and deeply chocolate, I add instant espresso powder. Since there is no lime, the salt becomes a really important ingredient (I found out the hard way when I forgot to add it). When I made them again, I realized after rolling them into balls that I forgot the salt AGAIN! So, I got adventurous and decided to roll them lightly in kosher salt. BOY! Made all the difference rolling them rather than just adding the salt. These cookies are divine no matter how you make them! They are like brownie cookies. Which is why the cream is also important. If you are going to make these, use the cream! I think you will notice a difference. Thanks for a great recipe that has made for many happy mouths :)

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