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.

4.8 from 71 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

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  1. 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

  2. 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.

  3. 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!

  4. 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 :)

  5. 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.

  6. 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.

  7. 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!!!

  8. 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!

  9. 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!

  10. 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

  11. 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.

  12. 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!

  13. 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 ;)

  14. 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

  15. 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.

  16. 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.

  17. 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!!

  18. 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!

  19. 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.

  20. 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.

  21. 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 :)

  22. 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!!!


  23. 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.

  24. 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!

  25. 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?


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