Almond Meal Cookies with Chocolate Chips and Coconut

I’m not sure exactly what you mean by beating an egg until it doubles in volume- I’ve done it twice both by hand and with a stick blender and don’t know how long it usually takes but I’ve been unable to get an increase in volume either time.
An approximation of time or suggested method might help.

These were so delicious! I made them for christmas and the whole family loved them!
A definite keeper

Wasn’t dry land keep lost gluten free cookies either

Thanks for sharing this recipe. These cookies are superb!

is the egg only using the egg whites for a meringue or do you beat the egg including the yolk? The directions kinda look as if you are making a meringue so I was a bit confused.

I’ve been making these cookies for years now! They are THE BEST gf cookies ever!! OMG! The raw cookie dough alone… Mmmm! Anyway, I wanted to make a vegan version for a few friends, and based on other helpful comments, I decided to go for a banana egg replacement. In another fave cookie recipe (with buckwheat flour) it calls for a banana mashed with baking powder as the egg replacement. I went ahead and mashed 1 medium banana with 2 tsps of baking powder until it was frothy, then proceeded with the recipe without further changes. The cookies set up better when I added 2 minutes to my regular egg version cooking time, so, 11min total in my oven. Hope that helps someone!

Would one banana substitute the sugar and egg?

we used 2 eggs and half a cup of chocolate chips

Great Dana!
My kids loved these, thanks for sharing :)

So. .. I totally kept dipping into the cookie dough and decided not to wait until tomorrow. Also after looking at the recipe again, I realized I only added a fourth of brown sugar instead of a third… but omg, it didn’t even matter because these cookies were still delicious. Mmmmmm cookies again. Exactly what I’ve been looking for. Already in my last of faves. Thanks again.

So I started this low carb high fat diet last month and have been looking for a cookie that doesn’t make me angry lol and from tasting the batter alone… I think this is it. It’s me first recipe using almond flour too. I took out the coconut oil and flakes- not a fan and used butter with extra chocolate chips. Currently trying to wait patiently for the dough to sit overnight… if it makes it (I’ve been known to snack on cookie dough waiting to be baked :( :D ) hehehe. So I’ll be posting a review tomorrow. .. just had to comment because the dough alone is yumyum. Thanks for sharing. I may have to check out their cookbook. Bookmaking!

I made these last night and they were incredible!! I added some cocoa powder to it. Thanks for sharing! And thanks for the cookbook/blog suggestion! I’m now following her, too and purchasing the cookbook!

hey Dana! (& John)
this is slightly irrelevant to the recipe… however these look DELICIOUS.
i was just wondering if you have ever tried using raw chocolate (the kind w/ coco oil, cacao, maple syrup, not cacao butter) as chocolate chips in baked cookies? if so, have you had any success?
i would love to know if this is possible!
thanks :D
Gemma

I made a test batch of these to see if they were good enough for the annual cookie exchange I attend. They are, indeed, good enough. Beyond good enough! So delicious, so few ingredients, and soooooooooooo easy. I used 80% dark chocolate, but bc of the brown sugar and natural sweetness of the coconut, I’m sure they’d taste plenty sweet for a kid. I cooked half of them 2 to 3 minutes longer than called for and preferred the slightly crispier outcome. FYI: They’d don’t really spread, so you can pack them closer than some cookies on the pan. I stored them in the freezer. Unfortunately, they taste just as good directly out of the freezer as they do out of the oven.

(BTW, I am not gluten free and am often unimpressed with gluten free items. Big exception here. Also, as an aside, when I want to successfully bake gluten free for friends, I use Jeanne Sauvage’s books.)

Thanks for your marvelous posting! I truly enjoyed reading it, you might be a great author.I will make sure to bookmark your
blog and will come back from now on. I want to encourage you
to continue your great posts, have a nice evening!

These are seriously delicious. I used Trader Joe almond meal and Bob’s red mill shredded coconut. I used vanilla extract and a little almond extract and added some chopped pecans. I used regular brown sugar because it was opened in the cupboard. They are such a treat. You really need to watch them though because the bottoms get browner than the top of the cookie. I flattened them before they went into oven and didn’t even chill the dough. They were awesome. Thanks for such a great recipe.

Thank you so much for sharing the recipe, I tried the biscuits. I had some almond meal left after making my almond milk (I dried them in the oven) and I used olive oil instead of coconut oil! My biscuits came out tasty but a little bit soft. (Also the mixture was soft and makes it difficult to make a shape or a ball) do you think it’s because of the olive oil? or maybe because I let them rest in the fridge only for 30 minutes? Thanks again. x

I just came off a 3 week cleanse and I want to continue eating cleaner. These cookies were a deliciously sweet treat. I replaced the brown sugar with dates. They didn’t spread into the cookie shape in the photos but were still brown & delicious. I will make these again.

Can I use any other oil instead of Coconut Oil? Having a hard time finding it :(

When you say “almond meal” in this recipe, do you mean almond flour which is ground blanched whole almonds? I see that some people are using the leftover pulp from making almond milk with mixed results.. I wouldn’t think that the leftover pulp would work very well. Can you please clarify? Thanks!

My cookies didn’t spread at all…. Not like in your pic, are they supposed to??

These were the best chocolate cookies – by far – I have ever had. Possibly the best of any kind of cookie. Will definitely be making a double batch of these later this week :)

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 :)

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.

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!

Hi from Wichita! Trying your cookies now! Will let you know how it goes :)

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!

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!

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.

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!

Oh and that’s also easy to transport and that will stand up to a hot spring (almost summer) day

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

Thanks , I have recently been looking for information about this subject for a long time
and yours is the best I’ve came upon till now. However, what about the conclusion? Are you certain concerning the source?

Taste delicious! Great recipe! Will be definitely making it again :)

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.

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.

So so so good!!!

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!

Thanks a bunch fߋr sharing thіѕ with all of us yoս actuallƴ realizee ԝhat you are speaaking apρroximately!
Bookmarked. Kindly also discuss witҺ mү website =).
We cߋuld havе a hyperlink alternate agreement betrween սs

So substitutes for shredded coconut can be bananas or applesauce? Correct ?

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

Oh man, these are good! I did sub oats for the coconut (texture issue) and they are great!

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

Wow these are the aBSOLUTE best cookies ever! thanks Soo much!!!!

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!

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! :-)

Can I put cranberry and skip the chocolat ?

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

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

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!

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.

Thank you for the recipe. Delicious. Made it with my six year old daughter today. She s so happy.

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.

Are they supposed to be crumbly or like a dough??

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.

Those of you who substituted the egg with a flax egg: did you whip it until double in volume like the recipe said?

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?

Thanks!

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.

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!

I used coconut palm sugar instead of brown; I used chia seeds instead of egg (3 tsp chia seeds and 6 TBSP water.

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:)

These cookies are terrific! Chewy and delicious, great texture and flavor. Thanks!

So delicious, I’ve made these several times!

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

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!

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,

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

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!

amazing cookies!! and really easy and fast!
I used flax eggs and date paste, works perfectly. thanks!

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.

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

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…

Do you think I could replace the baking powder with baking soda? Thanks!

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?

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!

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.

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!!!

Michal

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 :)

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.
Regards
Bella

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.

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!

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!!

I tried this recipe last night and these cookies were amazing! Thanks for sharing :)

Had to leave a comment to tell you how awesome these were!! Thanks for the recipe <3

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.

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.

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

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 ;)

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!

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.

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

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!

These by far are the best chocolate chip cookies I have ever made!

Hi!
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!

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!!!

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.

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.

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 :)

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!

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…

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