Almond Meal Cookies with Chocolate Chips and Coconut

A month or so back I stumbled upon blog so lovely I immediately became enamored. The name, Sprouted Kitchen. The mission, to make whole foods tasty. The pair behind the movement, husband and wife Sara and Hugh Forte – cook and photographer, respectively.

Consider me hooked, hence the reason I hopped over to Amazon mere moments after discovering their site and snatched up a copy of their new cookbook. This is my humble attempt at honoring the amazing work Sarah and Hugh have put forth in this stunning book that has now become my constant cooking companion, favorite coffee table book, and source of light reading on the weekends (all three true statements).

I love Sprouted Kitchen because it’s not trying to be anything, per say, besides honest. It’s not trying to secure the market on gluten free cakes or sneak spinach into brownies or make you give up meat. It’s simply presenting whole foods in a beautiful, simple way and making them damn delicious in the process. Proof? These gluten free cookies that require just a few ingredients (that’s my kind of recipe) and contain three of my favorite flavors: chocolate, coconut and almond.

John and I had a few friends over for dinner last week and as we were expecting a few gluten-free eaters, I knew these cookies would be just the thing to bake. I had everything on hand except coconut flake, which I walked a block or so over to our local specialty foods purveyor (Nifty Nut House) to grab a pound or so of. While there I also managed to snag a “sample” of a double dipped dark chocolate malt ball – an object so large it hardly warrants the title of sample and more like small feast. Either way, I headed back to our place, the Kansas wind whipping my hair in all directions, coconut clutched in my hand and a happy chocolate-coated malt ball belly in tow. Life was good.

I was so excited to make these cookies – my first recipe to try from Sprouted Kitchen – that I think I literally squealed out loud while gathering my ingredients. Three things I loved about this recipe: It was simple, healthy and quick to prepare; not to mention it yielded some seriously amazing chocolate chip cookies that any eater – gluten free or not – would be pleased to pick up (yes, the cookie platter was plumb empty halfway through our dinner party).

So thank you Sara for dreaming up such delicious, wholesome recipes and sharing them on Sprouted Kitchen. And thank you Hugh for capturing it all with your impeccable photography skills. I suspect these cookies – and your cookbook – will be warming my little home and my heart for a long time to come. Cheers.

4.9 from 101 reviews
Almond Meal Cookies with Chocolate Chips and Coconut
Gluten free cookies from the Sprouted Kitchen Cookbook, featuring bits of dark chocolate, shredded coconut, and hearty almond meal.
Recipe type: Dessert, Gluten Free
Serves: ~20 cookies
  • 1 1/4 cups almond meal
  • 1/4 cup chopped dark chocolate (Sara used cacao nibs)
  • 1/2 cup shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 teaspoon salt (Sara used sea salt)
  • 1/3 cup brown sugar (Sara used muscovado)
  • 1 egg
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract
  1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
  2. In a separate bowl, beat egg until uniform in color and doubled in volume.
  3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
  4. Chill in the fridge for at least 30 minutes or even overnight.
  5. Preheat oven to 375 degrees.
  6. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
  7. Bake until edges begin to brown, 7-10 minutes.
  8. Remove from oven and let cool before serving.
Nutrition Information
Serving size: 20 cookies; per cookie: Calories: 78 Fat: 6.3 g Saturated fat: 2.9 g Carbohydrates: 5 g Sugar: 3.5 g Fiber: 1 g Protein: 1.7 g

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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Talk About It

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  1. Dom says

    Do you think a flax egg would work in place of a chicken egg? I don’t often have eggs in my house so was hoping to make do with what I have.

    • Lisa says

      I’ve replaced the egg in this recipe with a mashed banana and they turn out great. I’ve also replaced the egg with 4ounces of applesauce and loved them.

        • Eric says

          Agave has a higher calorie count than sugar–it’s just the lower glycemic index that people like. Better to do coconut/palm sugar. I’m going to try this with stevia, myself.

          • Andrea Marcotte says

            Well I use raw organic dark nectar low in calories. Dattes taste amazing and can be used as a binder when baking, plus they are nutritional additive with fiber and energy. Stevia is a great replacement for drinks and certain things but for cooking it just doesn’t have the same ability, characteristically, to caramelize or thicken or bind. Good little sweetner for coffees or shakes though! No calories, or glucose.

          • Andrea Marcotte says

            Also, I always squish up a banana for added binding to replace eggs and sweetness for the sugar… Alwwwwaayysss especially in cookies.

          • says

            Do you find that you can taste the banana when using it in this recipe? Sometimes it is really strong and I don’t care for the flavor and other times it works great. Thanks for your feedback!

    • Debbie says

      I only used 1/6c of brown sugar and added 1/3 oats- they don’t need that much sugar and they still taste great. Dried fruit like raisins chopped substituted 1:1 always works for me when I don’t want to add sugar. I’d also like to hear other creative ideas for sugar substitutes:)
      BTY I love the coconut oil in the cookie; it adds flavor depth!

  2. says

    Have wanted to pick up their book and almost have like 20 times but keep saying I don’t need another cookbook – but clearly, I do. They look AMAZING!! Job well done! (them for the recipe, you for executing flawlessly!)

  3. Meredith Wheeler says

    Are coconut oil and almond meal found at any grocery store or do I need to go somewhere special for those two items?

    • Dana says

      for almond meal, you can actually just buy raw almonds and process them in the food processor until they look like flour (that’s all it is). However, you can easily find both of these items at Fresh Market, Natural Grocers, Dillons Marketplace or Green Acres. Hope that helps, friend!

    • Janis says

      Trader Joe’s has fantastic pre-made almond flour in a lb. bag for $4.99 . Same price for whole almonds – $4.99 for a pound bag. They also have coconut oil for 5.99 for a 16 oz. jar. Personally I love getting my coconut oil from Costco because of how huge it is- I use it for everything! From baking, to moisturizing, using it as a carrier oil for essential oils, my deodorant base, and the list goes on. It’s about $21 from Costco for a 78 oz. tub.

  4. Victoria says

    I tried to make these last night…i was so excited to find a receipe with almond meal because i make almond milk every few days. They wouldnt cook up for me though. theyve been cooking for 20 minutes and not browning. The almond meal is usually dry because i strain the meal for the milk. Perhaps this is where i went wrong? should i just process the almonds with the milk for the receipe? thanks for the feedback! Aloha

    • Dana says

      Victoria, I wouldn’t soak the almonds before using them in this recipe. It changes the texture and likely doesn’t allow them to absorb the moisture of the coconut oil and egg.

      • Caryl Hale says

        I soak almonds and make milk, then I dry the strained off meal in the oven. Afterwards, I process the meal in processor until it is more fine like flour. Perhaps this will cook up better.

    • Angela says

      I had the same problem…used my almond meal left over from making my own almond milk & these cookies were dry and crumbly :-(

  5. says

    oh my yours look so perfectly delicious! Thanks so much for the kind words, really appreciate it. Glad your gf friends appreciated them. Your photos are fabulous! Take care!!

  6. Kumari Williams says

    Thank you for the recipe and the beautiful pics. I made them last night and made a few modifications to the recipe to fit what I had on hand and they turned out great. I also added flax seed to them and you’d never know it. Cheers!

  7. Shelly says

    I just made a batch of these for my daughter. I was looking for a simple gluten free cookie for her, and this was perfect! I ground my own almond meal. This recipe was super easy and she loves them. :) The only hard part was waiting the minimum 30 minutes before I could bake these awesome cookies. Thanks so much!

  8. Kathy says

    Made these last night. Great flavor – I was really pleasantly surprised how good these were. I didn’t have coconut oil so I used a few T. of butter and I added more vanilla (like I always to to recipes), and they were wonderful. I think the chilling helped them not spread too.

  9. S says

    While these cookies sound amazing, I’m after a savoury recipe for the leftover meal after I’ve made almond milk (I have enough sweet recipes to last two lifetimes). Please can you suggest something delicious and savoury?

    Also, the reader who wanted a substitute for the brown sugar – try dates. works every time.

    • says

      I should think you could:
      subtract chocolate chips
      add cayenne, garlic powder, onion powder, cumin, etc.
      stir in a good handful of grated parmesan
      remove most of the sugar, but not all, as it is part of the glue in this recipe.
      Then consider pressing them rather flatter to make larger in diameter and baking at a slightly higher temp, watching closely for burning, but brown them well, or leave on cookie sheet a minute or so after baking and before removing to cooling rack.
      At that point if you want them crispier, you might place in food dehydrator for a while, checking often.
      Just some thoughts. Experiment. I’ve made “crackers” that were softish, but with toppings, they were yum appetizers, anyway.

  10. Terry says

    These look amazing and I can’t wait to try them! However my boyfriend is NOT a fan of coconut :-( any suggestions for some kind of substitute for that? Seems difficult

    • Dana says

      Hmm, I kind of stumped here. The coconut adds such a nice texture and flavor. I suppose you could try just adding in additional almond meal to compensate? Sorry I couldn’t be of more help as I’ve only tried the recipe with these ingredients…

      • Corrie says

        Totally late to this party, but I think you could add rolled oats! I’m planning on making these for my husband to take with his lunch, and my only coconut is sweetened. So I was debating between reducing the sugar or replacing it with oats.

    • d says

      Try them anyway. I do NOT like coconut, but it works really well for me in this recipe. The coconut is not the dominant flavor. These is the only “sweet” item with coconut I have ever liked.

    • Claire says

      I used quick cooking oatmeal instead of coconut and let dough sit overnight in the fridge. They were excellent!!! I did bake them a bit longer–maybe 10-12 minutes–but like I said the dough was straight from the fridge.

      Next time I will add cinnamon and nutmeg to give a bit more color and flavor bc I love those in my cookies.

      SO GOOD I’m making more right now!

    • Nikki says

      These are my go-to chocolate chip cookie recipe. I have only made these without shredded coconut and they turn out great. Using coconut oil adds coconut flavor though. A couple weeks ago I used regular vegetable oil because I was put of coconut and they were just as wonderful.

  11. yeni says

    For the one who tried to make the cookies with the leftover almond meal from making your own milk. You need to put the meal to dry in a cookie sheet in the oven a 175 degrees until is dry

  12. WSS says

    These were delish! I did use Rob Mill fine almond flour and they turned out great. Also, I had to sub coconut oil with coconut butter. Yummy!!!! These definately cured my sweet tooth!

  13. Mary Dye says

    I have recently started making almond milk and it offers such a creamy texture in the vitamix. Does almond meal keep? Is fridge or frozen better? What recipes can be found to use it? I have must added some meal to a pot of white rice…it’s quite tasty. I also added some to my cooked oatmeal this morning…also yummy! Thanks!

  14. Linda Scott says

    hi there. ive made these twice with leftover almond meal (from making almond milk) which i dried out in the oven. unfortunately both times they havent held together very well during cooking. they are too crumbly and fall apart, despite no problem forming balls before going into the oven. any suggestions? my second batch i tried an extra spoon of coconut oil to increase moisture.

    • Dana says

      Linda, I haven’t made these with almond meal leftover from making almond milk. I’ve only used raw, ground almonds so unfortunately it may not work once the almonds have been soaked…

    • Katie says

      I just made these from left over almond meal from my milk making.
      They held together well but I didn’t dry out my meal with the oven….. Just left it to breath on the counter top overnight.
      Soooooo yummy I ate 5 warm straight from oven…..pls don’t judge! Lol

  15. says

    these look wonderful; yet, I will be trying them with some gf oatmeal instead of the coconut as my family, like others above, doesn’t really like it. I’m sure they’ll be wonderful~ thanks for sharing…

  16. says

    I was wondering if anyone tried making these with honey? If so how did they turn out? Or the person that mentioned dates, what’s the substitution ratio?

    • Lamia says

      I made these using 1/2 a cup of date paste instead of brown sugar and they turned out awesome! The date paste gives it the right sweetness and not too much of an over powering date flavour.. My friends couldn’t believe I hadn’t used sugar! I think it also helped to bind all the ingredients together more as the date paste is very sticky! Thanks for the recipe :)

  17. Jessica says

    I love these biscuits! They are so easy to make and taste great. I didn’t have coconut oil so like other people I used butter, I am going to make them again and try them with coconut oil though. I also added a tablespoon of chia seeds to mine and some LSA. I cant wait to share them with everyone, thanks for posting.

  18. Cynthia says

    These are incredible! I made them without the coconut since I didn’t have any so I guess they will be six stars next time I make them. Thanks Dana!

  19. sara says

    I made these but used stevia instead. I am normally a pretty good baker but these came out like little coconut flavored salt balls. :( I was so excited to eat them too! Whaaa! I double checked my salt measurement and it was per recipe. I’ve never baked with stevia before…could that be the problem? I can’t use brown sugar…only honey or stevia. Any help so I can toss these and try again?

  20. Melissa Ann says

    My husband and I have recently gone gluten free but have a crazy sweet tooth. These cookies were amazing! I used half truvia and half brown sugar. I baked them for longer and they still came out soft and almost fluffy inside. Hubby couldn’t believe they were GF! Can’t wait to try some of your other recipes!! Keep up the good work :-)

  21. says

    This is for Terry – my husband doesn’t like coconut either so I used a half cup of GF rolled oats for the shredded coconut and butter for the coconut oil – the cookies turned out amazing! I also had some left over almond meal (from making almond milk). It ended up being half homemade almond meal (which I had dried) and half Bob’s Red Mill Almond flour. Maybe all those extra chocolate chips that I threw into the cookies made them so good…

  22. Christine says

    These are amazing! We followed the recipe using Cacao nibs and everything else as said and WOW! My hubby even liked them. He said they are like Almond Joy bars, but I don’t like almond joy bars and I loved these!!!

  23. Marti says

    Substituting flaxseed for egg worked for me, except that the cookies were very crumbly.
    I like to add 2 Tb whole wheat flour or ww pastry flour to add a bit more body to the cookies.
    The basic recipe is very good and withstands tweaking!

  24. Alaina says

    I just made these and they were fabulous! I was wondering what I could make with my Trader Joes’ almond meal and I am hooked. I would think these only work with the almond meal and not almond flour? Meal is a bit more coarse. Four of my children give them a thumbs up as well (the 5th one is asleep, but I’m sure he will love them also).

  25. Katie says

    Just made these and they turned out really good. I replaced the oil with almond butter and replaced the egg with a flax egg. Really yummy!

    • shakti says

      Now the no.egg, the nut butter is really fine.
      I wonder if there is a good chocolate substitute as I am not really keen (fainted ladies – sit for a moment) as in my opinion a little and not often is MORE than enough (hubby begs to differ).
      Nuts and seeds perhaps?

  26. Amanda says

    Thanks you SO much for this recipe!! These cookies were amazing!! Mine didn’t spread out quite as nicely as yours did but the tender, puffy little nuggets we had couldn’t possibly have been better. My fiancé who prefers to eat GF loved them and my kids devoured them. We will definitely be making these again soon!!!

  27. Jen says

    These were awesome! I made them for flour-free, high protein snacks for my kids and they LOVED them. I dropped the sugar a bit and made my own almond meal from raw almonds. They are a tad delicate, my son grabbed for them and they fell apart, but all in all…KEEPERS! Oh, after I made them, my husband asked if I could make some Chocolate chip cookies for him. After tasting these, However, the regular chocolate chip cookies didn’t hold a candle titties.

  28. Holly says

    I’ve made these cookies twice and I can’t tell you the positive response these have received each time. They are absolutely wonderful!

  29. Shane says

    Hi Dana,

    I tried making these the other day, they did not spred nearly as nice as yours did… the only difference was that i used coconut sugar instead of brown sugar and chocolate chips instead of chopped dark chocolate.

    Any wisdom to pass on as to how to avoid this? Maybe I didn’t add enough coconut oil (i did use 3 semi-heaping tablespoons though!)

  30. Jodie Plaisance says

    I made these today for a gluten free potluck I’m attending and they are the yummiest cookies. Ever!
    I had the idea of making them jam-dot cookies and put some fig jam in a few and raspberry in some.
    This almond meal cookie will be eaten a LOT in this house!

  31. Mary says

    I just made these and they are SO good! I am gluten free and was looking for a cookie recipe to make using some almond meal I purchased a while back. YUMMY! I used ener-g egg replacer because my daughter is allergic to eggs and regular brown sugar (I will have to look for that other kind) and they still came out amazing. Thanks!!

  32. Ruby says

    Whew. These are absolutely the bomb. I am looking for great gluten free low sugar cookies, and tried these. They are excellent. My baking powder may have been outdated because mines did not spread. But who cares, they were so good. I will have to see about that cook book!
    Thank you so much.

  33. Kristen says

    Subbed honey for brown sugar and it worked like a charm. These taste like macaroons to me! Lovely Paleo treat!

  34. Crystal says

    These were fantastic! We’re gluten free in our home, but also vegan, so I used a flax “egg,” (1 tablespoon ground flax + 3 tablespoons water, let sit for 5 minutes,) as a substitute, and it worked perfectly. Making these again, tomorrow, for a playdate with some friends. Thanks for posting it!

  35. Jenna says

    I substituted the shredded coconut for coconut flour and flax seed meal then I put in 3 big Tbsp of applesauce to make up for the moisture. I also added raisins, currants and sunflower seeds to the mix. They were sooooo good and extra healthy :) The kids loved them! I also made the original version of your recipe and it was great!

  36. Stella says

    I just made these by just substituting the sugar with a mixture of blonde coconut sugar and Stevia drops , turned out amaaaaaaazing……..and I’m enjoying it as I write with the coconut coffee ice cream….I used the same mixture of sugars in the ice cream but the Stevia tasted a bit bitter.

  37. Marie says

    Just finished making these – and they’re fantastic! I’m doing a low-carb diet – so I substituted half of the brown sugar with granulated stevia. They’re chewy, and delicious – thank you :)

  38. Carol says

    My friend, Tracy, says these cookies are wonderful. I am fine with using coconut oil, but I don’t particularly like coconut. Could I substitute something else for the coconut? What about nuts?

  39. says

    I substituted the banana for the yolk (leaving the white) after reading some of the comments above, used Ghirardelli unsweetened 100% cacao bar (food processed into small pieces) and used my Coconut Palm Sugar and wow these are fantastic! I do not feel deprived of my cookie love at all. Thanks for a wonderful recipe!

  40. Chae says

    LOVE THESE! Made them 5x, but I can’t seem to get them to spread like the ones in the pics. Any recommendations? Following recipe to the T.

  41. Melanie Might says

    I just made these. They are so delicious. My batch only made ten small cookies, which is good because I’m about to eat them all right now. THANKS FOR THE GREAT RECIPE :)

    • Dana says

      Not sure. Depends on the brand of stevia. Usually they come with substitute instructions. Sorry I can’t be of more help!

    • Barb says

      I need to retract my comment above. Upon tasting these cookies or macaroons the next morning, I find them to be sufficiently sweet and soft. Perhaps, it took over night for the flavors to set. I will definitely make them again.

  42. Andrea says

    My boyfriend and I loved these! It was hard not to eat them all in one sitting! I subbed oats for coconut and butter for coconut oil and they came out really well. I used the almond pulp left over from making almond milk, just dried out in the oven before hand and it worked great. They held together well and were super delicious.

  43. JaneHouston says

    Oh my goodness, these are so good. My only problem was eating just one. I followed the recipe with the exception of brown sugar, I was out so I had to use raw sugar.
    Thank you.

    • Gina Fenton says

      I haven’t made this recipe yet but can already tell that it’s going to be delicious, having been a fan of almond meal for bread recipes, muffins, etc. Love the combination you came up with and very thankful. Great work! :)

  44. Sara says

    I tried this recipe last night and was disappointed. The cookies did not spread at all. The dough was also very dry and crumbly. The only changes I made were to use egg replacer and half white sugar/half molasses to replace the brown sugar, since I didn’t have any on hand. I don’t understand what went wrong.

  45. Stephanie says

    Oh my goodness…these are to die for. I used coconut sugar and made my own almond flour and they came out just beautifully. This is a quick and easy recipe that has been filed into my “Keepers” folder. Thank you so much!

    • Stephanie says

      By the way, the coconut sugar (which I love because it’s just so versatile and rich tasting), left the cookies perfectly sweetened with a bit of a thin, sweet crust on the outside and they stayed very moist inside. Perfection…seriously.

  46. Beth says

    I love these cookies! I have been making them for a while now, although they never seem to set like yours. My cookies are always crumbly and delicate. Ive subbed the brown sugar for honey or sometimes coconut sugar and a flax egg for the egg, I am using leftover dried almond meal(pulsed in blender to a flour) made from my almond milk….. Any suggestions? Thank you :)

  47. Miho says

    I just tried this recipe and my cookies retain the shape (not flatten like yours) and got dry crumbly texture similar to when I baked things with coconut flour without enough liquid. I used Trader Joe’s almond meal and fine shred coconut from let’s do organic. Should I use larger chunk coconut?

  48. spilyoso says

    Just made these. I thought that they would be good, but they turned out to be glorious! I have recently given up wheat and was looking for a good cookie recipe with almond flour/meal. I used coconut sugar which perfectly compliments the other coconut products. Highly recommended! THANKS so much for posting!

  49. says

    Thanks so much for the recipe. I just got around to trying it out and the cookies are wonderful, my house smells heavenly and the whole process was so easy. Mine are slightly browned and crunchy on the outside and wonderfully moist inside. Do you ever have any left to store? Can they be stored in a closed tin on the counter or is it best to refrigerate them?

  50. jackie says

    I just made these. They taste great, but I had the same problem as an earlier commenter. The cookies didn’t spread out at all; they remained in the same flattened ball shape. They also stuck to the pan, I suppose I should have greased it. Maybe that would have helped them spread, too?
    I followed the instrux to a T.
    Please send suggestions. Thanks!

    • says

      I would say grease the pan if they stuck. As well, flatten them down more to help them spread. And in the future, make sure you use a large egg – hope that helps!

  51. Ms Aiyi says

    When you say unsweetened coconut, is it dried (desiccated)? Coming from Asia, we have fresh shredded coconut. So, I’m not sure which one to use. Please enlighten me. Thanks! ;-)

  52. Holly says

    Cannot recommend this recipe enough! Absolutely delicious, even my dad loved these!

    Going to bake more as soon as I can!
    Anyone reading this, you have to make them!

  53. Carol says

    When I make chocolate chip cookies with Almond flour and Coconut oil, they come out of the oven nice and crispy, but after a few hours they become limp and glob together. Any idea why?

  54. Gina says

    LOVE. THESE. COOKIES. I am low carb, grain and mostly sugar free and was missing cookies. I subbed trader joe’s stevia extract for the sugar (its ratio is 1/3 tsp to 1 tsp sugar) so i put in 4 tsp for the 1/3 cup sugar. I have made these with TJ’s almond meal flour and the Honeyville Blanched almond flour – they were both amazing. I got 16 cookies – each at 5 g of carbs. It’s hard to have only one! Tip – the blanched almond flour can burn easier – keep an eye on them :)

  55. Marie says

    Yummy! I will make these again! Now…
    I didn’t have quite enough almond meal, so used about 1/8 c of coconut flour. I didn’t have chocolate chips, so put in about (I didn’t measure) 1/8 c cocoa powder. I used about 3/8 c brown sugar and 1/8 c honey. And, I didn’t have enough coconut oil, so used a bit of coconut butter to make up for it. Oh, also I didn’t have enough sunflower seeds, so used hemp seed also.

  56. Brenda says

    I tried making these Almond Flour coconut chocolate chip cookies and they completely failed!
    I even tried adding another egg but the batter is too crumbly and will not hold together. Any suggestions?

    p.s. I also made the Vegan gluten free black bean brownies and 5 ingredient granola bars and both were a HUGE success!! thank you.

  57. Naomi says

    I keep coming back to this great recipe! Replacing the desiccated coconut with gluten-free oats works great too, for those who prefer a less coconutty flavour!

  58. Adi says

    LOVE LOVE LOVE these cookies. I substitute the vanilla extract for orange extract and it adds a really nice complimentary flavor (and a great smell when you open the oven!)

    Thank you so much for a great website and recipes!

  59. JeskaJoy says

    These cookies were DIVINE!! Such a delicious flavor and texture. I used the almond meal from trader joes. It made the texture really hardy. I chopped up a few secures of the big red dark chocolate bar from TJs too. I didn’t have almond slivers, but I’m sure they will be great next time. This is a new favorite!

  60. Judy says

    These came out really delicious! Like you, I love the the combination of almond, chocolate and coconut :)
    1 thing, after looking at your beautiful pictures, is that my cookies didn’t go as flat as yours, they stayed in the shape they had when first entering the oven . Any thoughts why?
    Thanks and I’m very to had found your blog :)

    • says

      Judy, I would just smash them down more. Plus, because these cookies are non-traditional in texture and density, how puffy they get will depend on the freshness/brand of your ingredients. Try smashing them down a little bit more next time – hope that helps!

  61. Phoebe says

    I just made these – They’re amazing! Perfect consistency (I reckon its the almond meal + coconut that makes it that sublime chewy/soft consistency that all the best cookies have). They have just the right balance of cookie to chocolate, too. I’m pretty sure these are the best cookies I’ve ever made. This recipe will definitely get used again, thanks for this!

    • says

      Oh yay! I was amazed at the flavor and texture despite having zero butter and flour, but they’re just so good! Glad you enjoyed them as well. Thanks for sharing, Phoebe!

  62. Betsy says

    This are wonderful cookies!ni made with all same ingredients but substituted coconut sugar. I’m not a huge coconut fan but it’s awesome in these cookies! I think mine were a little dry. I am wondering if how I heated the coconut oil affected it? I don’t usually microwave but didn’t see the “melted” part of the instructions until the egg was beating. Thoughts? And thanks!

  63. lucy k says

    This cookie is PERFECT !!!! but I see that some of you like to spoil a good thing.
    If you do not like coconut….just pass on and make another cookie. If you take the MILK out of the nuts….what do you expect to get out of nothing?
    Some of you are just gone CRAZY with substituting!!!! Just turn the page and find another cookie!!!
    I am sure there are other recipes for you. If you like BANANAS look for a BANANA COOKIE.

  64. Samantha says

    I was planning on making these for my mom, who loves the taste of coconut but is not overly fond of the texture. I was wondering how obvious the texture of coconut was in this recipe.

  65. Joan says

    We call these crack cookies because they are so addicting! The texture and flavor are wonderful and they taste even better the next day, if they last that long! I’ve made these several times and have never been disappointed. (They are especially delicious with 1/4 cup chopped pecans and 1/2 cup mini chocolate chips!) Thank you so much for our new favorite cookie recipe!

  66. Nicole says

    These are the best cookies I have ever had. I didn’t have brown sugar so I mixed cane sugar with molasses. We put mini chocolate peanut butter cups in them too because we were out of dark chocolate. My four year old loves them. I can’t wait to share this recipe with all my white flour friends! Thank you!

  67. Rebecca says

    These are sooo wonderful! I used the last of my coconut to make coconut milk a few days ago, so I used a little extra chocolate and 2 or 3 tablespoons coconut flour in its place. So delicious, thank you :)

  68. Renee says

    I have prepared all ingredients and I realize I don’t have baking powder, are there any good substitutes for this to make it taste the same?

    • Dana Shultz says

      Hmm, baking soda? Do you have that? They don’t react the same but it will help at least a little with the rise.

  69. Mei says

    Great recipe!! Thank you for sharing! I used chopped Theo coconut dark chocolate. Reading the reviews and going to try to save a few for tomorrow.
    Do you think I could use chia as an egg replacer? Sounds like people were successful with flax seed so my guess is yes though hesitant with chia seeds. Thanks.

  70. Molly says

    These were great. I mistakenly used coconut butter instead of coconut oil. It meant the cookies stayed a puffy, rather than spread out to a flat cookie. It was a bit of serendipity, as I do prefer a more airy cookie…

  71. Melanie says

    Excellent recipe! I just wanted to share our modification. We started this recipe without realizing we didn’t have any brown sugar. I used 1/3 cup of molasses, instead. They looked nothing like the picture but turned out very chewy and delicious! And molasses is healthier, anyways. :) Nom Nom nom

  72. Elizabeth says

    I made this recipe with almond pulp (leftover from making almond milk) and a few substitutions. The cookies came out totally delectable! Next time I’ll follow the recipe to the letter, but today I worked with what I had on hand. Instead of dark chocolate I used white chocolate; instead of shredded coconut I used oat flour, and instead of vanilla extract I used almond extract. :)

  73. Vanessa says

    I was excited to find an almond meal recipe as I am new to this ingredient and eat low carb. I tried it with coconut sugar. Curious of the health benefits of coconut oil vs. canola. This cookie is amazing, delicious, moist and addictive. Will make again but will double the batch since it only made 15 cookies…sharing these cookies with friends. YUMMY and healthy

  74. Caro says

    Hi, this recipe sounds amazing but was wondering if someone has a healthy
    recipe similar to this but where the cookies turn out crisp and crunchy…

    • maria says

      For a crispier cookie, you could try to
      1) use only the egg yolk (no whites, which get fluffy, especially if whisked as this recipe asks),
      2) replace the oil with melted butter.
      3) skip chilling the dough.

      Don’t skimp on the sugar, and make it white, as it tends to retain less water than brown sugar.

  75. Nancy says

    Hello Dana

    These cookies have now become a favourite! So delicate, tasty and wholesome. Thank you for creating this recipe! I’m in the middle of baking your Vegan Gluten Free Apple Crisp and I’m excited to see the results to share with the family for Easter!

  76. Charity says

    I was in a hurry, so I made a few changes. I doubled the recipe since they sounded delicious. I added the eggs to the food processor and let it run while I measured out sugar. I was almost out of brown sugar, so I used 1/2 cup raw sugar, 1 teaspoon molasses and the rest brown sugar. I used 3 tablespoons of softened butter, since that is what I had on my counter and 3 tablespoons melted coconut butter. I added that and let it run, then kept it running while adding the remaining ingredients. I did not have shredded unsweetened coconut, mine was flakes but the food processor helped break them up. I did add almond extract with the vanilla. I also added 2 tablespoons dutch cocoa with the almond flour, salt and baking powder. Last I added the chocolate chips and pulsed a few times to get an uneven chop on them. I was able to bake a batch right away and they are fantastic! Thanks so much! I will eventually make it as written when I have time and correct ingredients :)

  77. Danni says

    These were delicious! I used semi sweet chocolate chips instead of dark chocolate because that’s what I keep on hand. For the coconut, I used frozen grated coconut that I thawed. I chilled the dough for about 45 minutes. My cookies came out puffy, not flat like yours but they are still good! Next time I’ll try skipping the chilling step to see if they will spread a but more.

  78. Barb says

    I love these. I have made them twice in one week. The first time I used big flake coconut unsweetened, it was good. This time I used the shredded unsweetened. I also used tart dried cherries with a few chocolate chips, so good. Thank you, these are a keeper for sure.

  79. Jodi says

    OMG!! I just made these cookies, they are amazing!!! I followed the recipe except for one thing, I used coconut palm sugar for the lower glycemic index qualities. They are decadent and so so yummy! The whole family loves them, will definitely be making these often!!!

  80. Sylvie M says

    I made these cookies last night and it was a disaster :s The dough was too crumbly and would fall apart on the tray but I tried to bake it anyway hoping that the heat would help. That didn’t work. So now I have a big bowl of delicious crumbs but no cookies :(
    I followed the recipe but used palm sugar and eventually home-made almond meal that I had from making almond milk.
    Do you think it didn’t work out because the meal? (maybe it’s a bit too moisturous?)
    thanx for your help!

  81. Eva says

    To Mei who asked about chia – yes, it came out great with chia seed “egg replacer” – 1 tblsp chia seeds ground up in coffee grinder, mix with 3 tblsp water, whisk and let rest for about 5-10 min. (dark chia seeds are OK here rather than white chia because the cookies have chocolate chips in them anyway) Fresh out of oven these are fantastic, but I keep making the mistake of putting them in an airtight plastic container overnight, to bring the cookies to a party the next day- don’t make my mistake – keep these in the open air or only slightly covered – the airtight container makes them soggy and makes them lose their slight crunch. Enjoy!

  82. Vv says

    I just made this! and, despite being a bit burnt at the bottom, they tasted and smelled wonderful!! Will be making this again this week, so simple yet flavorful :D

  83. says

    these cookies were great! I’ve never baked with almond meal before. The only change I made was to double the amount of chocolate chips used (1/4 cup dark chocolate + 1/4 cup semi-sweet chocolate chips). Just ate a few right off the oven :)

    thanks for the great recipe.

  84. Regina Mize them. says

    I was searching Pinterest for a gluten free chocolate chip recipe and found this one. Mounds used to be my favorite candy bar before I stopped eating processed junk food, so I just had to try these. I subbed date flour which is much finer, and used some vegan semi sweet cocoa nibs I had on hand. I also got distracted while making them and ended up dumping the sugar in on top of the raw egg. I just mixed it all up with the hand blender for a few minutes and then added it to the dry ingredients.

    The only real “issues” I had were that the mix didn’t seem moist enough and didn’t really hold the nibs well regardless of how much I mixed it. There were a couple of teaspoons of them left in the bottom of the bowl. Also, I got about 14 cookies out of the batch.

    As several others previously posted, my cookies also did not spread at all and required about 12 minutes of cooking time.

    With that said however, they really tasted great and the flavor reminded me of my beloved Mounds bar. We ate them right out of the oven. They were so much more flavorful than most of the other gluten free cookies I have tried and were even better after they had cooled!! I will definitely be trying these again. Thanks for sharing the recipe. I’m gonna have to get the book if there are more delicious recipes as good as these!

  85. says

    I just made these this morning and they’re almost gone. So so good. My son is on a gluten and dairy free diet for a limited time but I have a feeling I will be making these even when we’re back onto those foods.
    We like our cookies thin and crisp so I rolled the balls, then placed a piece of baking paper on top and flattened them with the bottom of a glass. I also turned the cookies upside down once they were browned on top and gave them another 4 minutes in the oven as the bottoms were a bit too soft for my liking.
    Will be making a double batch next time I think ;)

  86. kerry says

    just magic .Loved by all.We have type 1diabeties is the family.i used stevia to replace regular sugar,loved by all.Many thanks

  87. Jennie says

    I can see you have had dozens of comments and after making these cookies I can see why – they are so delicious!! And healthy – might add nits and seeds next time.

  88. Jennie says

    I can see you have had dozens of comments about these cookies and after making them I can see why – they are so delicious!! And healthy – might add nuts and seeds next time.

  89. Inaam says

    I’m doing autoimmune paleo no eggs please what can I use instead no chia seeds also as someone has already mentioned above, dying to make this!!

  90. Jennah says

    So delicious! You definitely have to like coconut for this recipe which luckily I love! I had to bake for more like 15 minutes but I live in Italy and my oven is very different then those in the states. Overall so so good and will be making them many more times! Thank You Dana!

  91. maria says

    Thanks for these – they are excellent! I replaced the oil with an extra egg and reduced the sugar slightly, although I don’t think they would be too sweet with the original amount of sugar. I’ve now made them twice in three days; needless to say, they didn’t last long either time.

    In the next iteration, I may try orange flavored cranberries instead of chocolate, for a twist.

  92. says

    I bought a bag of coconut flour, would I be able to substitute this flour in the cookie recipe; or do you have another recipe which I could use.
    Thanks for your help. I am dying to try these cookies. The reviews are amazing.

    • Dana Shultz says

      Coconut flour is tricky b/c it’s more absorbent than other flours. So I’d say you could try but definitely scale back a little or it will dry the batter out too much.

  93. Andrea says

    OMG! Delicious! I have made them twice, the second time I added some pumpkin puree. Both times I added 1/2t yeast. They were amazing & soft. My husband who likes everything processed even approved. Thank you so much for sharing :)

  94. Michal says

    Hi Dana,
    A friend of mine made these cookies and they are delicious!!!
    Looking at the photos in your website it looks like you used coarse almond meal.
    Did you pulse it yourself in a food processor???

    Many thanks for sharing such a yummy recipe!!!


  95. Evelyn says

    This is the second time im making this cookies.
    This time i replaced the brown sugar for coconut sugar,and i had sweet shreded coconut so i used that. Defintly my fav coockies.

  96. says

    I made these cookies today, but with flaxseeds instead of eggs because I’m vegan, and they are amazing! They are crunchy on the outside and chewy on the inside… mmm, d e l i c i o u s. Thanks Dana!

  97. elizabeth says

    i just made these but have not put them in the oven yet because the bowl is just crumbs. when i spoon it up and try to mold a ‘shape’ of a ball in my hand, it just falls apart to crumbs. i followed the recipe exactly. what am i doing wrong?

    • Aura says

      I tried these with 1/6 cup of erythritol (Swerve!) and 1/6 organic brown sugar, instead of the brown sugar. I also added about 1/8 cup of whey protein to give it a bit more protein (move the balance over a bit from carbs). The egg was a “large,” which, to me, always looks medium, and I thought that maybe they were going to fall apart. But after I took them out of the refrigerator they seemed to hold together a bit better, and I used a cookie scooper (use a melon baller just as well) and was able to drop them onto the cookie sheet and flatten a bit. They really didn’t spread and they taste a lot like macaroons, which I enjoy but my son not so much. The erythritol is sweeter than sugar and next batch I will go lower on that, and maybe a bigger egg or two yokes, because these are too sweet for my taste. Trying to cut out carbs with a sweet tooth is quite a science!

  98. Dayna says

    Well, I guess all the new GF recipes I try can’t ALWAYS work out (thought I’ve been quite lucky) not sure where I went wrong. I found it so dry that I had to add some almond milk and extra coconut butter. just to make it ‘wet’ enough to make into balls…I think if I were to try these again, I’d add an extra egg as they’re quite crumbly. Oh well…

  99. Jasmine says

    I just made these and they are absolutely delicious. I pushed down the rounds so they looked like the picture. Thank you!

  100. says

    Good post. I learn something totally new and challenging on sites I stumbleupon everyday.
    It’s always helpful to read through content from other authors and use a little
    something from their websites.

        • Kathy says

          Thank you for a prompt reply. Mine is store bought.
          I did put just two tbs of water to make it thinner, but thinking of taking your advise and make my own paste. I also added chopped nuts. Now, the mixture sits in the fridge awaiting to be cut and put into the oven. -:)

          • Jennifer says

            no problem:)
            it’s really easy to make, and probably cheaper too!
            here’s a really nice page on the subject:
            But basically: Soak the 2 cups of dates in 2 cups of water overnight or for at least 8 hours. Add the dates and just enough water in your blender to blend the dates until smooth. Start with 1 cup of the reserved date soaking water. Adjust as needed.

  101. Melissa says

    My kid loved making these as much as she loved eating them!! They turned out great! Thanks for not having me search for xanthan gum and tapioca starch…soooo many recipes have those ingredients in them!! So annoying! I NEVER have them in MY pantry!

  102. Renee says

    I’ve made these cookies a few times and love them, but mine never spread out during baking. What am I doing wrong?

  103. Diana says

    I was searching for almond meal recipes but my almond meal is wet. I just bought a Soyabella to make my own Almond milk. I love it but I hate to throw away the wet almond meal. Does anybody know if perhaps it has another name as well? Has anyone heard about wet almond meal? Thanks,

  104. Cheryl says

    Made with NO coconut flakes. And no other changes. Loved it. Kid loved it. The oil still provided a taste of coconut but not overwhelming. Without the flakes it was still thick enough to make a normal cookie (pressed down). Will make again – with or without the coconut flakes!

  105. atina says

    I’m currently making these with leftover meal from homemade almond milk! Baking for 25-30 minutes though instead of 10.

  106. Meira says

    Great recipe, done it at least a dozen times, easy to make: eat half out of the oven , freezes very well for the next time… Thank you for this recipe:)

  107. Mary says

    I doubled the recipe, then press them into a cookie sheet that was lined with parchment paper, – put them in the fridge for 30 minutes, then baked them into a solid slab-then cooled them on a cooling rack- they turned into delicious cookie bars!! Everyone’s favorite!

  108. Kelly Keh says

    Best grain free cookie ever!!!! Only because my sister is allergic to egg and can’t eat sugar, I added 1 tablespoon of cornstarch/2 tablespoons in place of egg, and left out the sugar. From the almond flour, coconut, and coconut oil, it was sweet enough for us! Thank you so much for sharing this recipe.

  109. Ashley says

    A few questions for anyone who can answer:

    1. Are these cookies chewy?
    2. Will the recipe work if I don’t use shredded coconut and substitute the coconut oil for canola or butter?


  110. says

    I used turbinado sugar instead of the brown sugar and they turned out great. Not sure how you could get 20 cookies out of that amount of dough though. I made them rather small and still only came out with 13 cookies. I didn’t flatten the cookies before baking and left them in a ball and like how they came out.

  111. Mandy says

    These are absolutely, positively delicious. I just made my second batch in five days. We were sad to eat the final few last night. The recipe is quick, simple, and wonderful. I especially like them with vanilla bean ice cream.

  112. layla says

    I’ve tried a lot of healthy cookie recipes and this is by far the closest I’ve ever tasted to the real deal! I used coconut sugar in place of brown sugar and added almonds.

  113. Kate says

    I’ve made these twice now, both turned out beautifully. First time I halved the batch (still kept the whole egg) and added some blackberries. I just made a full batch and added raspberries. I also subbed the sugar for a dash of maple syrup.

    One note, I found the mixture only made 10 biscuits (5 in from the half batch). Super yummy breakfast!

  114. Francia says

    Made these with a flax egg substitute and without that much sugar. Sadly my cookies didn’t flattened, they stayed up in a ball. Aside from that, delicious

  115. katherine says

    Hi, Would you add cocoa powder to this instead of or in addition to the chocolate chips? If so, any idea how much? Thanks!

  116. Sammie says

    Thank you for sharing this wonderful and simple recipe. I made it with butter instead of coconut oil and did not chill the dough in the fridge, yet it came out perfectly fluff and soft. All 20 little cookies were baked at 350 for about 9 minutes and were absolutely yummilicious! :-)

  117. says

    Hey. Do these cookies spread at all? Because I want them to be thin-ish like regular cookies and was wondering if I should keep them slightly thick if they spread, or make them as thin as I want before baking. Thanks!

  118. Rachelle says

    So delicious! I find it difficult to find GF treats that my whole family actually likes, but these are a hit!

  119. amna khan says

    Lived these.. They came out delicious and chewy
    . I used semi sweet chocolate chips.. Was there a reason for dark chocolate in this recipe??

  120. says

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  121. Kitt says

    Great recipe and thanks! I love using up the almond meal byproduct from making my almond milk in this recipe. If anyone is looking for a cheap alternative to buying both pre-made almond meal and milk, try it!

  122. Emily Fraser says

    I’m a little late here but I’ve been making these for months now and I don’t like coconut, I sub the coconut for GF oats! It works great.

  123. Katie says

    Thanks for a great recipe! I just made these and tried one, and they are delicious! Now for my novel of notes…
    – I made these with 1/2 a banana (well-mashed, 1/4-1/3c) in place of the egg. They tasted a little banana-y (gee what a surprise!) but I quite like the flavor.
    – I used a 2-tablespoon scoop for the dough, which yielded 11 cookies, and took about 12-13 minutes to see golden brown edges. I baked on a parchment-lined baking sheet, which I do for all cookies,
    – Like others mentioned, mine didn’t spread very much, but when I rotated my pan halfway though (not instructed, but I always do) I patted them down a bit with a rubber spatula, and that worked fine. Perhaps next time I will flatten them a bit more before baking, or I will chill in a log and slice-and-bake. (Also curious about freezing)
    -I wonder, if the chilling process is meant to reduce spreading, could it be skipped? Is there another reason for chilling? The dough seemed perfectly thick and cohesive before chilled.

    Thank you again for such a wonderful gluten-free, vegan, DELICIOUS cookie! I think for such a popular recipe, and with so many people commenting about spreading, chilling and freezing, it might be worth updating the recipe to address these issues.

  124. says

    Thank you! This is exactly what I was looking for! A gluten free recipe with ingredients that I already have in my fridge/pantry.

  125. Jenna says

    Just made these and oh. my. gosh. They are amazing! The outside is firm and a bit crumbly but stayed together nicely, and the inside is soft and chewy. The coconut oil gives them a smooth, rich flavour, and the coconut flakes gives them a nice texture. I accidentally used baking soda instead of baking powder but the cookies turned out fine and spread nicely. I used cacao nibs and I felt that they worked really well with their slight tart flavour mixed with the brown sugar. Also, I used about a tablespoon of almond milks in the batter so it was easier to hold (I found it a bit crumbly before). I put them in the oven for 7 minutes after refrigerating for about 40 mins and some got a little too browned . Next time I make them (and there WILL be a next time for sure!) I’ll check how they’re doing in the oven a little before the 7 min mark to make sure they’re not burning. Thank you for sharing this fantastic recipe, they became an instant hit in my house!

  126. Amani says

    I’ve made these twice already, but for some reason they don’t spread out at all. I followed the recipe to the letter, and I don’t know what could be the reason behind it. I don’t mind, but I wonder if there’s something I’m doing wrong.

  127. Danna Nehrbas says

    I followed the recipe, but substituted 2 1/2 oz. of chopped dried tart cherries for the chocolate chips. After flattening each cookie I topped with a few pieces of sliced almonds. When cookies were slightly cooled They were finished with a dusting of confectioners sugar. Delicious!

  128. Jule says

    These turned out great! I didn’t have shredded coconut on hand, so I added a little bit of oats! Yum!

    LOVE your stuff!! Not sure if it’s possible, but would love an option on your website to save “favorites” or recipes I’ve tried or want to try!

    • Kelly says

      Ah just made these and they were fab! :D I used the almond flour from Aldi ($7/lb), which I just bought on a whim. I have no experience baking without flour, by the way. I’m always afraid to waste money on a bad batch.

      I realized too late that I didn’t have any chocolate chips, so I substituted with white chocolate chips and craisins. My husband is Danish and he said they reminded him of marzipan. I’ve only had them fresh out of the oven so far, but they are so moist and chewy on the inside, not flat or crunchy at all – just the way I like them. YUM!

  129. William says

    Delicious! I used a combination of almond, cashew and pecan flour/meal made in a blade style coffee grinder dedicated to making nut flours. You have to be careful and not grind the pecans too long or you’ll get nut butter. If you refrigerate or freeze the nuts you can grind them longer to get a finer flour. Excellent recipe!

  130. Annie says

    Can I replace coconut oil by coconut milk that has the consistency of margarine (not even liquid.)? And if so, do I keep the same quantity? Thanks. Looks delicious. I can’t wait to try it.

  131. Imogen says

    The best cookies i’ve ever made, these were absolutely insane! My family devoured them so quickly, and i’m so happy that they’re made using almond meal (now i have something that i can make with my leftover almond milk pulp). To think how many times ive tried making decent gf cookies with a gluten free flour blend, when i could have just made these with almond meal instead! woooo awesome recipe :)

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