1/2 cup all-purpose flour
1/3 cup Organic Evaporated Cane Juice Crystals
2 tablespoons Brown Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon baking powder
1 teaspoon Sale di Cervia Sea Salt
1/2 cup oats
1/3 cup butter, melted
3 tablespoons heavy cream
2 teaspoons Organic Italian Honey
1 teaspoon Vanilla Extract
1 tablespoon Pons Extra Virgin Olive Oil
1/4 cup Cocoa Nibs
3 tablespoons dark cocoa sugar
Place two racks in the top half of the oven and preheat to 375°F. Put the flour, Cane Crystals, Brown Sugar, Cinnamon, baking powder, Cervia Sea Salt and oats in a medium bowl and stir to combine.
Put the melted butter, heavy cream, Italian Honey, Vanilla Extract and Pons Olive Oil in a large bowl and stir until smooth. Add the dry ingredients and mix until combined. Fold in the Cocoa Nibs.
Line two baking sheets with silicone mats or parchment. Drop the batter by scant teaspoons onto the prepared pans, leaving at least 3" between mounds (they will spread quite a bit).
Bake for 8-10 minutes, rotating pans halfway through baking, until the edges are deep golden brown and the center is mostly set.
Remove from oven and sprinkle dark cocoa sugar on tops of cookies.
Cool 5 minutes on the pan, then transfer to a rack to cool completely.
Recipe adapted from and photo courtesy of www.seriouseats.com