Almond Meal Cookies with Chocolate Chips and Coconut

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The Sprouted Kitchen cookbook and a batch of Coconut Chocolate Chip Almond Meal Cookies adapted from the cookbook

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).

Chopped dark chocolate for making homemade Coconut Chocolate Chip Almond Meal Cookies

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.

Baking sheet with a batch of Almond Meal Cookie ready to go in the oven
Baking sheet filled with freshly baked Almond Meal Cookies made with chocolate chips and coconut

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.

Baking sheet with a batch of freshly baked Almond Meal Cookies recipe
Stack of Chocolate Coconut Almond Meal Cookies with more in the background

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.

Bowl of Chocolate Coconut Almond Meal Cookies for a delicious gluten-free treat

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.
Author Minimalist Baker
Wood bowl filled with Almond Meal Chocolate Chip Cookies
4.77 from 303 votes
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 20 (cookies)
Course Dessert
Cuisine Gluten-Free, Vegetarian
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1 1/4 cups almond meal or almond flour* (see notes // not almond pulp from making almond milk)
  • 1/4 cup chopped dairy-free dark chocolate (Sara used cacao nibs)
  • 1/2 cup shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp salt (Sara used sea salt)
  • 1/3 cup brown sugar (Sara used muscovado)
  • 1 large egg
  • 3 Tbsp coconut oil (melted)
  • 1/2 tsp vanilla extract


  • In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
  • In a separate bowl, beat egg using a whisk or large fork until uniform in color and slightly foamy.
  • Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
  • Chill in the fridge for 15-30 minutes.
  • Preheat oven to 375 degrees F (190 C) and grease a baking sheet or line with parchment paper.
  • Shape dough into 1-inch discs (we like using this small cookie scoop or a tablespoon) and place on the prepared baking sheet. Make sure the cookies are pressed down because they don't spread much.
  • Bake until edges begin to brown, 8-12 minutes.
  • Remove from oven and let cool completely before serving.


*Nutrition information is a rough estimate.
*If using almond flour, we suggest starting with 1 cup because it is more absorbent and can lead to crumbly cookies.
*If using almond meal from almond pulp, you may need to add additional oil.

Nutrition (1 of 20 servings)

Serving: 1 cookies Calories: 78 Carbohydrates: 5 g Protein: 1.7 g Fat: 6.3 g Saturated Fat: 2.9 g Fiber: 1 g Sugar: 3.5 g

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  1. Barbara says

    Hello – the ingredient measurements don’t specify if the brown sugar and flour should be packed or not. I love these cookies but sometimes they come out not sweet or too sweet. They are delicious when I get lucky and they turn out just right.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barbara, we’re glad you enjoy the cookies! We typically pack brown sugar, but not flour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Irina. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  2. Laurelle Wery says

    Honestly I have tried lots of paleo/keto cookies and these are the best yet! I love the chewy/coconut texture! I’ve made these with coconut sugar (used slightly less, 60 g instead of 73 g) and for a keto version with sugar free Lakanto Erythritol/Monk Fruit blend and Lily’s dark chocolate sugar free (Stevia) chocolate chips, and they were both excellent. I’m going to use less Lakanto next time – will try 60 g as well and I think they’ll be perfect. I agree with other comments that these are super easy to make as well!! Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy these cookies, Laurelle. Thank you for the lovely review and for sharing your modifications! xo

  3. Neeti says

    These turned out delicious, so easy to make! I used coconut sugar. Next batch I’ll make with less sugar and chocolate while upping the almond meal and perhaps add some almond extract. Thanks so much, Ive been looking for a good gluten free dairy free cookie recipe and this is the one!! A real keeper :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Neeti! Thank you for the lovely review and for sharing your modifications! xo

  4. Meghan says

    I am new to gluten free baking, and this is the first time I’ve had success! These are SO good. I used a rather coarse almond flour and my coconut was shredded pretty finely, but overall the texture turned out beautifully keeping the measurements as written. I also doubled the vanilla and reduced the sugar by 15g for my own taste and they are perfect. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, we haven’t tested it, but we think so! They may be a bit more tender though. Let us know if you try it!

  5. Olga says

    These are absolutely delicious, super quick and easy to make, I think I’ll make a triple batch next time because they are just SO moreish! Thanks a lot <3

  6. Tessa says

    These were so good! I used a combination of almond flour, coconut flour, and whole wheat flour (all I had in my pantry was the last of each of those bags, haha!). I used part of a dark chocolate bar, chopped, in place of chocolate chips and increased the coconut oil a bit to make sure they weren’t too dense. They are perfectly sweet and don’t feel too “heavy” (compared to a cookie with gobs of butter and refined sugars).

  7. Vesna says

    I made these cookies for the first time today and this recipe is definitely a keeper. I didn’t gave any choc chips so I simply omitted it and they are still devine. Crispy on the outside and slightly chewy on the inside and perfectly sweet (which is not too much). I used coconut sugar as I didn’t havr any brown sugar on hand. The next time I am making these with the chocolate chips.

  8. Valerie Westergard says

    I made these cookies today. I substituted Swerve brown sugar for regular brown sugar and the results were very good! I will definitely be making these again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So happy to hear these worked with that sub. Thanks for the great review, Valerie!

    • Emma Westcott says

      Wholesome and tasty, these cookies are easy to make and make a nice snack. I used olive oil instead of coconut oil as that’s what I had. I would make these again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Valerie, we haven’t tried that but we think it could work. Let us know how it goes if you give it a try!

  9. Robyn Gough says

    This recipe is a big hit! I followed the directions exactly and the cookies are delicious, the texture chewy and the taste delicious. My friend is visiting tomorrow and is on a gluten free diet and I know she will love them. We do! Great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So happy to hear you enjoy these cookies, Robyn. Thanks so much for the lovely review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ann! We haven’t tried either of those sweeteners in this recipe and we aren’t sure if they would work. It’s possible that coconut sugar could work instead, but we also haven’t tried that. Let us know how it goes if you try any subs!

  10. Rita Marasa says

    Everyone from my 13 month old granddaughter to me just loves these cookies. I have issues with coconut oil so I use canola or corn oil and they are perfect.

  11. Amy says

    This is my first time baking these cookies. All the flavors together sound amazing…and they smell good too! My question is this: why did my cookies not flatten while baking? After 12 mins they were still balls so I gave them a little squish and finished baking. I will say I didn’t have quite enough almond flour so I added (tbsp or two) oat flour because I wanted to stick with the healthy. Thoughts? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, these cookies don’t spread much, so they do require pressing down before baking. Oat flour is more absorbent than almond, so that would also contribute. Hope that helps!

  12. gina says

    I have made these countless times, this is actually my very favorite chocolate chip cookie recipe! Everyone loves them, and as a diabetic, I love that they are a healthy treat! Thanks so much for such a wonderful recipe!

  13. Debra says

    I’ve been making this cookie for my gluten free friends ever since you printed it. I get asked to make them every year for Christmas holidays. Good cookie!

  14. KIP says

    I love this recipe – it is fantastic as written and very forgiving as well. Yes to cocoa nibs! I do find with almond meal they don’t spread much so I either press with a fork or add a bit of almond milk. Other variations I have tried with success: skipped coconut and replaced with extra almond flour, have reduced sugar and replaced with more almond flour, have made with vegan flax egg, and made with avocado oil instead of coconut oil – all delicious! Also great as a breakfast cookie replacing some coconut with pumpkin seeds and museli. Thanks for the great treat!

  15. Danny McSwiggan says

    These are delicious. I will definitely make these again and recommend the recipe to my gluten free friends. Warning: when they say to grease the cookie sheet they really mean it. Also they do spread a bit so beware.

  16. Danielle says

    These turned out perfect, even though I made a couple errors! 1. I missed the note about almond meal vs flour and used 1.25 cups of Bob Mill’s almond flour. 2. I forgot to chill. I thought they’d be dry but when I took a bite, they were delicious and moist. I tried to be careful when measuring the flour: gently scooped to avoid using too much. Maybe that helped? I will definitely make these again. No substitutions.

  17. Mom says

    My friend and I were having a Zoom baking date and were looking for a sweety treaty to bake together. One of us did not have brown sugar and replaced it with white sugar and maple syrup instead (almost 1/3 cup of white sugar and top it up with maple syrup). The recipe was easy to follow and we appreciated the useful descriptions at each step. Unfortunately, while following the tablespoon measure in the instructions, we still only managed to make 10-12 biscuits each :( After a painful 15 minute wait for them to cool, we finally tasted. They were WELL worth the wait. Happy dancing and 5 stars all round. Not sure what Ferment4Life was talking about in the comments, these were a blast!

  18. Nan says

    I used 3 T butter and ground up sliced almonds in my blender. Baked for. 8 minutes at 375. They got a little too brown around the edges but still crunchy and delish. Next time I will bake at 350. Best thing about these cookies is the small amount of sugar. This recipe is a keeper! Thank you
    P S I will be shopping for a oven thermometer to check how accurate my oven is.

  19. Louise says

    Delicious recipe, thank you! Love that they’re not too sweet. I put slightly less brown sugar and added freshly grated orange rind. Yum.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and sharing your modifications, Louise. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  20. Geney Liechty says

    I have made several batches of this amazing cookie. Everyone has loved them! They’re a hit whether people eat gluten-free or not. I substituted coconut palm sugar for the brown sugar. I renamed them Chewy Coconut Chocolate Chip Cookies. I will definitely be making them on a regular basis.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks for the lovely review, Geney. We’re so glad you enjoy the cookies! xo

  21. Lena says

    I made these today. I didn’t have almond flour so I pulsed blanched almond flakes in a food processor. The mix was a bit too runny so I ended up adding some oat flour into it. The cookies turned out great and they taste amazing. I will definitely make them again.

  22. beth says

    I have made these cookies a few times and absolutely LOVE them. I add chopped, roasted pecans and also use slightly less sugar and salt and they come out perfectly. I like making the batter early in the day and then pop them in the oven during dinner or while cleaning up. Quick, easy, and delicious. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy them, Beth. Thank you for the lovely review! xo

  23. katrina says

    I am living in Thailand at the moment, so these are great to make as the coconut oil never solidifies unless refrigerated. These are some of my favorite cookies…but better than that, two times making them for others, they told me these were the best cookies they’ve had. And these friends (especially one of them) are quite the bakers themselves. The besides the taste, the texture is great…and not so sweet, but just right!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Katrina. We are so glad you and your friends enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  24. Annie says

    I just made the recipe, but when I added the wet to dry, I think the coconut oil started solidifying so not all the dry got incorporated, did I do something wrong? Hopefully after I put in fridge I’ll be able to mold them into cookies.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Annie, if it was cold in your kitchen, that may have been the issue. They should still turn out well – just make sure to stir thoroughly. Keep us posted!

  25. Gabriela says

    This is my go-to cookie recipe – so easy to make and I love that it doesn’t make too many cookies, just enough to serve after dinner!

  26. Natasha says

    These tasted delicious! But my cookies didn’t spread in the oven. Like at all. I followed the recipe exactly, I rolled into about 1″ balls, and slightly flattened them. They didn’t change shape at all in the oven so I smashed them a little bit again after I took them out and they were still warm to make them more cookie-shaped, and I ended up with very small 2-bite cookies. I used mexican vanilla extract, and next time might add some chopped pecans too.

    I’m not sure how to modify to make them spread better… maybe more oil? Or maybe this type of cookie just won’t do that the same way “normal” eggs, flour, butter cookies do?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Natasha! These don’t spread as much as normal cookies do. But they should spread a little, like you see in the photos. It sounds like your mixture got a little too dry?

  27. Marketa says

    Hi everyone! I am having a little trouble getting the cookies to flatten out. I’ve already tried the recipe twice and the cookies are amazing, but they’re like mini puffy cakes. I make the balls, flatten them a bit with my fingers (more or less like in the photo in the recipe), but then they stay like this through the whole baking time. They just rise a bit but do not spread to the sides. What can I be doing wrong? Has it happened to anyone of you? Thank you for your help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Marketa! These don’t typically spread as much as other cookies. It sounds like you made them correctly! You could try adding slightly less dry ingredients next time and they will spread a bit more.

  28. Ekta says

    I made them yesterday and they turned out to be very tasty.. I like crispier at the edges and it was when I tasted it after it cooled down…I covered them with foil and in the morning they are so soft… can you plz tell what could be the reason and can I still make them better.
    Just for your information, I substituted sugar with maple syrup.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ekta, Substituting maple syrup was likely the issue. Also, make sure to let them cool completely before covering.

  29. Laura says

    These look amazing and the comments have been helpful in planning what to be mindful of! My family is not big on coconut (at all). Any recommendations on what to use in place of that? Or would they be fine if we just excluded coconut?

  30. Joanne says

    Okay… I absent mindedly posted the review without putting a rating, but it says a lot that I’m making them again today. ( giving 5 stars). My partner says these are the best biscuits he’s had., and we’ve been together 45 years. This time I’m adding quarter of a cup of finely chopped apricots. I’ve reduced the brown sugar down to a quarter of a cup, and using 70% cacao chocolate(used 85% last time). A basic recipe that can be tweaked many ways, and so delicious. Thank you.

  31. Joanne says

    These are lovely. I just ate one hot from the oven and I think they’d be even better cold.

    I’m not concerned about gluten, so I substituted half a cup of almond meal with all purpose flour and sifted it in with the baking powder. I used extra virgin olive oil, and substituted a quarter of a cup of coconut with rolled oats. They came together perfectly, even though I thought at first that the mixture might be a bit dry.

    I don’t think they really needed refrigeration, but I did it for a while anyway while I drank a cup of tea.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great, Joanne! Thanks for the kind review. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  32. Rachel says

    Moist and delicious. Hands down the best almond flour cookie I’ve ever had so far. I used monk fruit brown sugar and stevia sweetened chocolate chips. These are so healthy and delicious. I ate three cookies right out the oven! I will be making these again in the near future to satisfy my sweet tooth.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ivana, We’re so glad you enjoyed them! Did you flatten them into discs before baking? They won’t spread a lot, but that should help.

      • Ivana says

        Thank you. I did the fork press thing like with regular chocolate chip cookies… your images looked more rich and decadent. Mine were more like a healthy bar. But really yummy. Maybe I need more oil / butter?

  33. Kirie M says

    I was looking for something sweet to make but not a traditional cookie (my household is trying to get back onto regular habits after holiday excess). Baked these up. Doubled the amount of chocolate (used chocolate chips) because 1/4 cup seemed too chincy. I was wrong! 1/2 cup was too much for the dough to bind with. They were pleasing and will do the trick for today, but not very sweet at all and the texture is a bit funny…. then I realized I completely forgot the sugar! So I will be trying them again next time WITH the proper amount of sugar and chocolate. My four year old gave these sugar free ones a thumbs down but happily finished his cookie. I found them filling and satisfying but not something I could overeat, so that’s a win! And really, if somebody wanted to, they were absolutely edible with sweetened chocolate but no sugar in the batter.

      • Kirie M says

        Oh my goodness! Made again with sugar. These are the perfect cookie! Chewy like a coconut macaroon, filling with the almond flour. Amazing! Will definitely make again!

  34. SARAH LEE says

    This coconut choc cookie recipe is the BEST ever. I added a bit more chips and made them in mini muffin tins (because its the only small pan that fit into my toaster oven). The cookies are perfectly crispy on the outside and soft on the inside. I’m keeping this recipe forever. Thank you so much!

  35. Heidi says

    I made these cookies tonight and they turned out perfectly! I used Bob’s Red Mill super fine almond flour, bittersweet chocolate chips and Trader Joe’s organic unsweetened coconut flakes. I baked at 350 degrees, because my oven runs hot, for about 12 minutes. I flattened them before baking and they were just starting to get golden when I took them out. I only chilled the dough for about 20 minutes but it felt the way oatmeal cookie dough feels whenever I bake those, easy to form. These are the first gluten free cookies I’ve tried baking and they might be the only ones I ever need to know. Thank you!

  36. Clare says

    Great recipe. I added 2x tablespoons of ground flax and one heaped tsp of brewers yeast with 1/4 cup sunflower seeds. … these made delicious lactation cookies… I used 1/4 sugar as the dark choc chips were enough and let rest in fridge overnight… I find this gives best results. Def makes bugger all cookies so I highly recommend doubling the recipe… I ended up adding another yolk and another cup of almond meal… Made 18 tiny cookies in the end. Beautiful slice Texture … more-so dense slice-like than cookies … which was super fine by me! next time I will bake in a slice tray… loved them. Will bake again for sure!

  37. Bailey says

    Ok, so I just tried these today and I didn’t know you had to bake the almond pulp to turn it into almond meal before baking with it. I made your almond milk recipe earlier and then made cookies with the straight up pulp. Needless to say they didn’t turn out as planned lol! I think as a rookie clean eating baker, it would have been helpful to have that note directly in the recipe that the pulp needs to be baked first. Also I think adding almond flour would make this fluffier and more “cookie” like if that makes sense. No shade here, I love your recipes overall, I just think those additions to the recipe might be helpful for people like me who aren’t necessarily “seasoned” in baking with these ingredients (pun intended).
    Thank you!!

  38. Jen says

    This is my go to recipe for cookies now. I am close to paleo in my diet and just love the taste and texture of these. I like other kinds of cookies..crispy, chewy, whatever. I use coconut sugar in mine. My husband can eat anything and he loves these!

  39. penny says

    Wow….just yum! these are super. moist, chewy, just a little sweetness to satisfy the craving without sacrificing your diet! thank you 🙏

  40. Meg says

    I am very confused, I followed the instructions exactly but the cookies turned out strange. They barely spread at all (even though I pressed them down) and despite being almost burnt on the outside they were still liquid in the middle. They tasted just ok and looked nothing like the pictures.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meg, sorry to hear that! It does sound like something went wrong. Did you make any modifications to the ingredients?

  41. Ferment4Life says

    I was so hopeful that I would love these cookies. I love coconut, chocolate and almonds. I do not like soft cookies, therefore, I do not like these cookies. My bad. To me, soft cookies taste half baked, or stale. I like a nice crunch when I bite into a cookie. I could have left them in the oven longer, but I wanted to make them exactly as directed. If you like soft cookies you will like these.

    My 3 yr old granddaughter asked for the biggest one, took a bite and gave it back. Her dad (and my other 2 sons), who is always trying to take home my homemade cookies, didn’t ask for any.

    Nuf said…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear these ones weren’t for you. They are a more soft and tender cookie due to the almond meal and lower amount of coconut oil. If you’re looking a crunchier cookie, we’d suggest ones with a mix of gluten-free flours and higher butter/coconut oil content. Hope that helps!

      • sanya sekhar says

        Hey thanks for the recipe but unfortunately it was a little dry, there was no spread on the cookies and it could use a bit more sugar …

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Sanya, sorry to hear that! Some readers seem to really enjoy these and others have had a similar experience to you, so we aren’t sure what’s going on there. Did you make any modifications?

  42. JRBaker says

    So good!! Thanks for the link to this recipe. Cookies turned out very well… will double it next time. I have followed Sara Forte before… found her recipes reliable and delicious.

  43. Ka says

    oh my god! I made these with white chocolate chips and a little extra salt. I ate 6 cookies in one go. So delicious!!! Thank you!

  44. Hans says

    OUTSTANDING!!! Used vegan mini-chips and doubled those. I have tried many GF cookie recipes and trying to be healthier. These cookies were a home run with my kids. They don’t usually go for coconut, but they loved it in these.