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.
Almond Meal Cookies with Chocolate Chips and Coconut
Ingredients
- 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
Instructions
- 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.
Notes
*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.
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. :)
Love to hear it!
Salikea says
Did you dry out the almond pulp first? I baked it 200 degrees and blended in vitamix to break up the clumps. But the cookies didn’t spread and was dry like a biscuit. Going to remake it again and not dry the pulp this time.
Gilda says
The 30 min to overnight wait time. How imperative is it? If I am pressed for time
Somewhat. Try it without. They’ll probably spread more.
Lorri says
These cookies are amazing! Thank you for sharing your recipe.
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
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…
Ooh, sounds yum! Thanks for sharing, Molly! Glad you enjoyed them.
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.
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?
Hmm, baking soda? Do you have that? They don’t react the same but it will help at least a little with the rise.
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 :)
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!
That’s a high compliment! Thanks for sharing, Nicole! So glad you and your family have been enjoying them :D
Carrie says
These have become a staple cookie recipe in my house. Everyone who tries them loves them!
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!
haha, so true! I can’t stop with just one either! More like 4 :D
Lisa says
These are a big bit at my job. Not to mention my new favorite cookie .
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.
Martha Hopkins says
The coconut is very obvious, so your mom may not like it. However, it literally takes five minutes to make them—including cleaning up your pans afterward. Trust me, it’s worth giving them a try. If she doesn’t like them, it will be a big win for you. No, I am not connected to this website and I don’t know the author. : )
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.
THIS IS A PERFECTLY DELICIOUS COOKIE AND IF YOU DO NOT LIKE ANY OF THE INGREDIENTS……LIKE I SAID “LOOK FOR ANOTHER COOKIE TO BAKE.
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!
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!
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!
Judy says
Hi,
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 :)
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!
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!
So great to hear it! Thanks for sharing your experience, Jeska!
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!
Great idea with the orange extract! Such a fun twist. Thanks for sharing, Adi!
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!
Martha Hopkins says
Did you, by chance, toast the oats first?
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.
Brenda, not sure what went awry! Perhaps you used almond FLOUR instead of meal?
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.
Dana C. says
These cookies are simply divine. They’ll be on regular rotation at my home going forward.
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 :)
Diane says
Making them right now with added chopped walnuts. They look delicious! Yummy!!
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?
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!
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! ;-)
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!
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!
Nicole says
I have made these many times. They are always delicious but they never spread much at all. I live at high altitude in a dry climate so I have tried numerous small modifications such as substituting a mashed banana for 1/2 the sugar, adding an extra tablespoon of coconut oil, adding a tablespoon of water, pressing quite flat, but none of those changes helped my cookies spread. They puff up a bit but remain essentially the same diameter as when they go in the oven. Tasty but not the lovely classic cookie shape shown in the post. If anyone has found a trick for getting the cookies to spread like a “regular” chocolate chip cookie like the pictures in the post, I would love to hear what worked.
Maria 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?
Countertop is best, actually! But they also fare well in the freezer if keeping for more than a couple days :D
Salvegging @ salvegging.blogspot.com says
Hey Dana! Love your post here. Want to bake these up very soon and wondering if some unbaked dough balls can be frozen? I’ve done this with my flourless almond butter/choc chip cookies and they bake up great.
Um, I think so! Though I haven’t tried it. Just make sure to flatten them into discs or they will have a hard time spreading while baking. Hope that helps!
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!
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?
Jan Koltun says
If you used avocado oil instead of coconute oil, you’d avoid the saturated fat.
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 :)
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.
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.
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! :)
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.
Barb says
These cookies lack sweetness. Texture and coconut flavor are lovely but overall the cookie is flawed.
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.
Simar says
How much stevia can i use in place of 1/3 cup brown sugar?
Not sure. Depends on the brand of stevia. Usually they come with substitute instructions. Sorry I can’t be of more help!
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 :)
Barb says
Can this cookie dough freeze well? I would like to mix batter in advance & bake later.
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.
ou just have to pat them down a bit.
Mindy Kaye 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!
Holli Koster says
Will it work without coconut flakes?
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?
Sandra says
My cookies did not get flat. I used butter instead of coconut.they taste awesome.
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 :)
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.
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!
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!
Kristen says
Subbed honey for brown sugar and it worked like a charm. These taste like macaroons to me! Lovely Paleo treat!
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.
Annie says
Great! My kids loved these, thanks for sharing :)
Mary says
whoops-forgot to rate the recipe in my previous comment
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!!
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!
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!)
Audrey says
These cookies are absolutely wonderful. I was wondering why they didn’t spread out more like yours did. Could you give me a suggestion as to what I can do? Thankyou.
Stephanie says
Linked on my blog if that’s ok. Love the recipe!
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!
Andy says
I just made these and I am very, very happy.
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.
Erin says
These are seriously some of the best cookies I have ever tasted.
andrea says
these are awesome!! i liked these even more than regular chocolate chip cookies
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!!!
Beverly says
Oh my GOODNESS! Absolutely delish! Moist, chewy and yummy! Great recipe, thank you!
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?
.
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).
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!
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!!!
Merry says
Made these with 1/2c chopped walnuts and sub butter for oil. Awesome!
Susan 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…
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 :-)
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?
Denise says
I made them with stevia and they turned out great! 1/3 cup of sugar = 1/2 tsp of pure stevia.
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!
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.
Lianne 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 :)
Ooh, thanks for sharing! Good to know!
Brenda 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…
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.
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…
Rita Romeu says
Hi,
I used the dried almond meal from making the milk, and they turned out great. I left my almond meal very course. I did not process it. Maybe that makes a difference?
Rita
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
Andrea says
these were delicious
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!
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!
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
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
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.
John says
I use chopped almonds instead of coconut. works fine.
S says
Hi,
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.
Katharine 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.
Maria says
thank you so much for the suggestion! i love dates!
Jen says
Just made a batch. These are excellent.
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.
Kathy says
ok this is my second comment on these cookies. They are even better the next day! Really, really good.
Katie says
Literally “lol”ing. Sooooooo good. Try adding dates, it’s wicked good!
Alanna says
I think I’ve died and gone to heaven.
Judy says
I made these for Christmas..they were AMAZING!!!
Shelly says
Oh yes and I used regular butter instead of coconut oil and they still turned out great.
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!
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!
sara forte 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!!
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
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 :-(
Sof says
Same with me. Huge disappointment and waste of my precious almond meal.
No, I just mean almond meal, ground from raw almonds!
joanne says
Thanks for the reply. I usually call ground almonds “almond flour” so just wanted to make sure as there was some confusion in the comments.
Fred says
For those complaining about using almond meal leftover from making milk, you need to add back the Vitamin D that is lost in the extraction process. I get organic fair trade Vitamin D From local whole foods. That’s why you should just use almond meal like the recipe says. I did and it turned out great! If you need a tip on how to use the leftover pulp from making almond milk, I feed mine to my Alaskan chinchilla.
Lauren says
These cookies were amazing! I loved the texture. I will be making these again and again. Thanks for sharing!
Sof says
I just made these and they look NOTHING like the picture, are dry and crumbly and pretty gross! I’m super disappointed that I wasted all those ingredients (I doubled the recipe! ) :(
Erin says
mine looked quite different too but are still delish. That said, I made do with the ingredients I had so that’s likely what caused the difference. I only had large flake coconut instead of shredded, and I used coconut sugar cos no brown left in the cupboards. I’m thinking the biggest change was that I used the leftover pulp from my almond milk in lieu of proper almond meal (i’m looking for ways to use up this pulp in large quantities). Even my rolled balls looked drier; perhaps my coconut is less oily than standard shredded? Next time I’ll just up the amount of coconut oil — and there will be a next time!!! Very soon actually as the ones I made last night are almost gone ?
Kathleen @ Kat's Health Corner says
Oh my gosh. Dana, you recipes are the BEST!!!! :D
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?
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!
Meredith Wheeler says
thanks. :)
mary says
Lucy’s Kitchen makes and sells the most AMAZING almond flour! She’s got a website online.
Kirsta says
Almond flour is defatted, whereas almond meal is simply whole ground almonds.
Stephanie says
If you have a Trader Joes close by it is the cheapest place for Almond meal :)
Revital says
Costco is cheaper
Sophia says
I know this is 4 years later, but Trader Joe’s sells almond meal for $5.99 and organic coconut flour for $2.99 or $3.99. I am not sure if the almond meal is organic. :)
Becky Hill says
I got my almond meal at Trader Joe’s. I am just starting to try some gluten free recipes.
Tansylu says
Trader Joe’s has both almond pulp, and now fine almond flour. It is hard to chop or grind your own nut flour as it almost always goes quickly to nut butter
Samantha says
If I have leftover almond meal from maing almond milk that is “damp”, do I need to dry out for this recipe?
Kita says
I am on the same boat. I think it would work if you reduce the liquid somewhere else, or maybe add a bit more of a dry ingredient i.e. oats maybe. I am going to try this with almond pulp…
Kristi says
I’m wondering if I could use the almond pulp leftover from making almond milk (if I weigh it to ensure accurate amount)? Has anyone reportedly tried this? I feel so wasteful throwing the pulp out.
Yes, check the other comments for suggestions!
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.
Elizabeth D says
Making almond meal is really easy. I make home-made almond milk (via Dana’s recipe). I then take the pulp (what’s left over after straining out the almond milk), spread it on a cookie sheet, and bake it in the oven for two hours at 170 (I take it out a few times and stir it to break it up and make sure it doesn’t stick). Then, I grind it in a food processor for a bit until it’s fine (not as fine as coconut flour, but it’s definitely almond meal). So, I get almond milk and free almond meal that I can use to cook!
Desiree' says
At what temperature?
Deb says
Costco carries both now!
Averie @ Averie Cooks 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!)
Maria says
I loooove everything about this recipe – except for the addition of brown sugar. Any ideas for a cleaner substitution?
muscavado, coconut sugar, raw sugar? Hope that helps!
Fabiola says
Chocolate protein powder (MRM whey protein I use and xylitol. You can also use stevia).
Sarah says
I used 1/4 a cup of xylitol instead of brown sugar (I don’t like super sweet cookies) and added some protein powder and a pinch more oil. They are awesome!
Thank you for the recipe!
Just me says
Thank you! I was just wondering how they would taste with xylitol instead of sugar. Any other advice?
Andrea Marcotte says
I always replace sugar with either agave or a datte paste
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.
Revital says
I use either maple or honey
Emma 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!
Suz says
Agave syrup is high in fructose
Kelly says
Organic Maple syrup ..raw local honey
Karleen says
I use raw honey for my cookies actually in all my baking, tastes the same! You could also use maple syrup.
Holli says
How do you convert the measurement by replacing the sugar with honey? Thanks
Not sure in this recipe…
Melissa says
If you’re cooking the honey anyway, might be better to go with plain organic honey and save a few bucks.
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!
Maria says
thank you for all of your suggestions! i really love and appreciate everyone’s input here! :)
Nysia says
I used organic coconut sugar and added another egg to supplement the lost moisture from the brown sugar. They turned out great! good luck! :)
Terese says
Rice malt syrup works a treat. It’s fructose free!
Kirsta says
Maybe dates or date sugar.
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.
Yes! I think so. They may be a bit more delicate but it’s worth a shot. Hope that helps!
Sylvia says
Thanks! If anyone does the “flax egg” let me know how they work out. I’m wanting to try.
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.
Nysia says
Both great ideas!! Thanks!
I replaced the brown sugar and used coconut sugar instead, and added another egg to suplement the moisture lost from the brown sugar. They turned out yummy!!!!
Great recipe! :)
Elizabeth says
This is very helpful! Thank you!
Ola says
I used applesauce instead of the egg, but the cookies spread so thin! Did yours do this?
Megan says
Mine did this so i pulled out of the oven and shaped them again, I put them back in and they turned out great.
Abby says
I used a flax egg vegan I’m vegan and it worked great!
Laural says
I also used a flax seed ‘egg’ (2t ground flax seed plus 3T water) and the cookies were absolutely delicious! (Better than I expected, in all honesty.) I will certainly make these again. Thanks for the recipe.