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.
Jen says
IF you are buying the raw organic non pasteurized honey for the nutrient value, you are defeating the purpose, when heating it. Real maple syrup has minerals in them, but the heat does not destroy them, like it does the Vitamin C and etc of the honey. I am glad to see some are using coconut sugar over the brown sugar.
Tracie says
These cookies are incredible! always a hit with any type of person. You can safely bring them to any event and people will eat multiple (maybe even 4. double the batch :)
I almost double the amount of chocolate chips that goes into these, but they are so so good and SO EASY
Anita says
These were awesome! I did not have any chocolate chips, so I used cranberries. I’m sure they would be good with either, or several different options , but this recipe was excellent. I didn’t even have to put it in the refrigerator, maybe that’s because my almond meal had been in the freezer, and That caused it to be very cool and firm after mixing. Thank you for sharing your awesome recipes! Anita Sweet “Sweet Living with Anita Sweet” via Facebook.
Angela says
I made these – but with a LOT of modifications (some out of necessity & some because that’s how I like to bake) I’ll describe what I did in case there’s anyone else out there like me who likes to read a ton of comments on a recipe then cobble together their own version :)
I subbed 1 banana whipped with a bit of flax oil & ground up chia seeds for the egg & added extra baking powder because of another comment I read – not sure if the extra did anything though. I added pecans and candied ginger in addition to chocolate. I also used a mix of butter and coconut manna rather than just coconut oil.
Last but not least if anyone out there is wondering if they could use almond pulp leftover from making almond milk – it worked! I had a fresh batch of pulp from making almond milk – popped it in the oven spread over parchment paper at 175 degrees while prepping my other ingredients – when I took it out it was warm & fairly dry but still a bit damp/very pliable. Used a mix of 1 cup of that plus half cup almond flour. I baked for longer than 10 minutes and also towards the end flipped them over with a spatula because I could tell the bottoms were perfect but the top looked a bit wet still.
They are DELICIOUS fresh out of the oven – boyfriend said he had to restrain himself from having more than two! Banana added nice flavor and I highly rec. adding candied ginger!
ps: They look different from the pictures but that is to be expected given all my changes. I also think it’s pretty key to this recipe not to over-mix. Sorry for the wall of text – excited they came out so well!
Charissa says
Hi, can anyone suggest an alternative to the shredded coconut please? My brother can’t tolerate it. I am used to substituting oils but not other coconut products.
Suzy says
This was my fifth time making these cookies and they are SO delicious! I can’t stop eating them! However, mine do not expand and flatten out like they do in the pictures. They pretty much come out the same size and shape you put them in. I followed the recipe exactly all 5 times and I cannot get them to come out the way they look in the picture. Also, for me, this makes about 12-14 cookies. I don’t know how you could possibly make 20 cookies with this amount of dough.
gina says
i have made these twice in two weeks. i’m diabetic and i’m always looking for healthier treat options, and these are by far the BEST healthier cookies i’ve ever made..heck, these are some of the best cookies i’ve ever made in general! thank you so much for all of your amazing recipes- i have tried quite a few!
Tracy says
Hi! Enjoy your Instagram! :) Fancy that, stumbling upon one of your recipes here.
Just wanted to say, was searching for a cookie recipe without flour, as I’m experimenting with not having wheat in my diet. I miss cookies!! These cookies were amaaaaazingggg!! I used coconut sugar instead of brown, but otherwise followed the recipe to a “t”. Hubby just told me they are his new fave cookies :) Thanks for all you do!
Rahila says
Hello,
Can I substitute coconut oil with regular butter or canola oil?
Hi Rahila! Yes you can!
DeeDee says
OMG! I’m on this dairy- and gluten-free DTOX plan and was craving cookies. I’m and avid baker and had to find something without gluten and dairy. Google brought me to your amazing recipe! Instead of the egg, I used the flax seed egg concoction and Ghiradelli semisweet chips. I also added about 1/4 cup of walnuts. I cannot stop eating them!! I have probably violated my cleanse, but it was worth every morsel. ?Thank you so much! I am going to add this to my cookie recipes. Cheers!
Kim says
Excellent texture and just the right amount of sweetness! Great for gluten free treat. Thanks!
Radhika says
I tried this recipe today, followed it to the T. Only exception was I used leftover almond pulp from almond milk and the pulp was moist. The cookies taste great but they didn’t crisp up at all, they were soggy Inspite of baking them at low temperature for almost 25 mins. What have I possibly done wrong? They were yum nonetheless, but was expecting a crunchy texture they way it looks on your blog. Any help will be highly appreciated ?
Hi Radhika, did you see the notes section with tips for making these with almond meal? If not, we think that might be the issue!
Susan says
I made this and it was delicious but why didn’t my cookies expand? They came out exactly the same as they went in. I followed the recipe exactly, what would cause the cookies to not expand?
Suzy Q says
I made this and although it is delicious, mine did not expand while baking. I followed the recipe to a T, I wonder what went wrong. Mine came out the same size and shape it went in. It was delicious nonetheless.
Urszula says
These are by far best cookies ever.
Last couple of months making a batch every week ( they are so yummy only last couple of days )!!!
Excellent, so light and so hard to resist :)
Thank you !!!!
Bibi says
these are my new favorite cookies. I substituted 1/4 cup of maple syrup for the sugar, and added a bit more (very dark) chocolate chips. My husband says they’re better than “regular” chocolate chip cookies and never wants me to make anything else! Thanks so much for this fabulous recipe!
Stella says
Hi everyone!
I made these and placed them in the fridge over night. Took them out in the morning and used the smallest ice cream scooper to form them. Pushed them down a bit to flatten them with my thumb. I also added mini chocolate chips and cranberries to the delicious batter. Added 1 BIG chocolate chip on top of each. Baked them for 10 mins and they came out exceptionally tasty! They got crispy on top and are soft and chewy in the inside. Mmmm really good! & I will make them again for sure! ??
Sylvia says
These look so good. I want to try but have an egg allergy. Did you ever make them with an egg substitute? I usually use flax, “flax eggs”.
Thanks.
Peg says
I don’t usually take the time to comment but I made these 2 days ago and they are by far the best almond flour cookies I have made so far. I did add a banana to this and used Truvia brown sugar mix
which for 2 tablespoons plus 2 teaspoons equals 1/3 cup brown sugar. I did throw in a little extra flour and coconut because it seemed like such a small amount in the bowl. Thinking I might try adding peanut butter next time. These were delish and remind me of coconut macaroons. Thanks for the recipe! This may be our fav cookie recipe from now on, so good and easy to make.
Mafalda says
I make my cookies at 170ºC but the ingredients are very well balanced! Well done! And chewy, indeed!
Siobhan says
Second time making these and added in oats and honey. Definitely going to become a regular.
Natasha Graf says
So tasty!
I did with flaxegg and they are indeed a bit trying to fall apart when warm. But let them cool and they are good to go.
Will do it again and again!
Danielle Boettger says
This recipe is ABSOLUTELY AMAZING!!! ALL MY COOKIES ARE GONE AND I THINK I ATE THEM ALL. MY friend had given me her left over cupboard food and I didn’t know what almond meal was or if I was even going to like it, so this is the first site I came to with a almond meal recipe so I gave it a whirl and to my amazement its better than most cookie recipes, I’m going to make them again(next day) everybody loved them. I did use 1 tablespoon of reg oil and 2 tablespoons of melted butter because i had no coconut oil, I highly recommend you trying this recipe and i look forward to the chefs book that i’m about to order, I think shes a winner!!
Sue Lavene says
Hi! I made these last night and really enjoyed them, thank you to you and Sprouted Kitchen!!! I used cacao nibs (first time using them) in place of dark chocolate. Also, and the REAL test, was that my 7 and 9 year olds and our 5 1/2 year old neighbor friend loved them!!! I am so excited about your site, that we can enjoy sweets that have high quality, healthy ingredients!
Karen says
I made this using honey instead of brown sugar AND I added 2 Tablespoons Cocoa Powder instead of chocolate chips and I enjoyed it immensely! The second time I made them, in addition to the previous alterations, I used 2T avacado oil and 1 T applesauce just to try it and they still were delicious! This seems to be a versatile recipe that I enjoy very much!
Karen says
Loved this recipe! Made it as is and ground my own almond meal from blanched slivered almonds. It wasn’t as tricky as I thought – just lots of short burst food processing and stopping before it starts to clump together. Also, I added dried sour cherries just to further jazz them up. Thanks for the great GF recipe!
Jessica says
I just made these! They are delicious!!!
Thank you for sharing such a delicious and easy to make recipe :)
Lisa says
I used almond flour instead of almond meal. The dough was crumbly- is this normal- or was it because I used almond flour?
AP says
This recipe is soooooo amazing!!!!
Erika says
I made these tonight and they are soooooo perfect. I’m definitely making them again because . . . They’re already almost gone:)
I didn’t have coconut so I used extra chocolate chips. I had a ton of almond meal from making almond milk and I couldn’t figure out what to do with it but this hit the nail on the head. Thanks so much for recipe!
Myra says
I have made this recipe with several variations and it has turned out absolutely delicious each time. The richness of flavor is effected by the quality and variety of Almond Meal used but always outstanding! I get requests from everyone to make more for them! Thanks for sharing this fabulous recipe.
christine Colton says
Can you use almond flour instead of almond meal !?
Hi! Almond flour is ground more finely but should work! If you give it a try, let me know how it goes!
christine Colton says
I made them with almond flour because that’s all I had at home and they were AMAZING! My husband and I ate the entire batch in one sitting. OOPS! Thanks so much for this !
Glad to hear they were amazing!:D
Christina Culley says
Hi! I’ve been making this recipe for years and I love everything about them ( except that they disappear so quickly ) do you have any experience in freezing them? The dough or the cookies? If not do you think they would freeze well? Thank you! And Happy Holidays
Hi! Though I haven’t tried freezing them myself, they should freeze well! Just make sure to flatten them into discs or they will have a hard time spreading while baking. Hope that helps!
Sally says
Any substitution possible for coconut oil?
Angie says
Hello! I just made this cookies and these are the best cookies I’ve ever made! I ground up my own almond though to use as a flour meal.. I put brown sugar but 1/2 of 1/3cup and instead of mixing the chocolate chip I just push them down to the top of my cookies. I love that the taste plus its not so sweet which I like and the healthiest one I eve made and its also great if you have toddler who loves cookies! Thank you!
Judi says
Hi, Dana:
I have made these several times, and they’re a giant hit every time. I’m taking these for Thanksgiving tomorrow.
Also accompanying me are your wonderful banana crumb muffins, unless the bananas don’t ripen, in which case it will be blueberry muffins.
I always try to bring muffins or something so that my friends have a ready-made breakfast on Friday. After all, they worked very hard to make a fantastic vegan Thanksgiving and they should have breakfast when they get up the next day.
Judi says
Hi, Dana:
What would I do without you at the holidays?
This is an incredible recipe, but I inadvertently grabbed very fine coconut at Whole Foods. Is it okay, other than texturally, to use that?
The only coconut PeaPod by Stop & Shop carries is sweetened. Any ideas on how to substitute? How much should I decrease the sugar?
I’m also bringing, on Thanksgiving and Christmas, your banana muffins sans crumble. These are a huge hit with everyone, and the recipe is almost always requested. I want to leave each family with breakfast after the holidays. Because these stay moist for days, they’re perfect. I also throw in a handful of blueberries.
I hope you can answer my questions.
Again, thank you!
Judi
Hi Judi! So kind. The fine coconut will work great. As for the sugar, I’d decrease by a few Tbsp. Good luck!!
Sherene Joseph says
Can you skip the coconut flakes in this recipe? I dont have any at home.
Hmm, I think so. Just sub it with more dry ingredients like almond meal.
Agota says
Lovely cookies, used cocoa powder instead of chips.
Very easy to make, thank you
!
Guro N. says
These were amazing! I used muscovado instead of brown sugar, I put almonds in the blender to make the almond meal and I used sunflower oil instead of coconut oil and everything worked out great :-) Thanks for a great recpipe! I will definitely make these again.
Janet Jones says
I tried this recipe to use my almond meal left over from making milk.
I didn’t have any chocolate chips so used cocoa powder
I then saw the comments about them not turning out well with wet almond meal
So I added a good cup of oats and bingo they are perfect !
Thank you
Victoria says
These were surprisingly good! This recipe is very forgiving. I felt like something sweet the other night so used what I had on hand. I did have almond flour/meal on hand. I used sweetened coconut flakes I had in the freezer and cut back the brown sugar to 1/4 cup. Butter instead of coconut oil – probablu used a bit of extra butter and also used it to grease the pan.. I used 1 X large egg and the white of another egg. I used some fancy vanilla bean paste I found at Whole Foods that I had been saving to attempt creme brulee instead of extract. I (sadly!) didn’t have any chocolate on hand at all but I smashed a snack bag of roasted almonds and mixed them in with the dry ingredients. Added cardamon and lemon zest and I sprinkled some Maldon salt on top at the end of baking. Delish! My daughter and son-in-law gobbled them up. I’m going to try it with other ingredients next time just to play around. I’m thinking macadamia nuts with white chocolate chips…
Southwestsam says
So nice I made a double batch day after first making these for GF friends at work. Used only one measure of chocolate in the double batch as I wanted to use up some macadamia nuts I had, so I substituted same weight of those in. Unfortunately the chocoholic in me felt this was an inadequate amount of chocolate so I added a tablespoon of cocoa to compensate. I also rolled this up like a sausage in cling wrap (one slightly thinner for my share batch and a slightly fatter one for home), before popping in the fridge. I wonder if one of the sausaged rolled batch could be frozen to be baked on another day? Thank you for sharing!!!!!
Marti says
Cookies turned out great, with minimal alterations to the recipe (1 Tbsp butter + 2 Tbsp coconut oil and angel flake coconut in lieu of unsweetened b/c that is what was on hand). 7.5 minutes in my oven was just right.
Annie says
We enjoyed these. The battery was too crumbly, so I doubled the eggs. I also thought that it needed a few more chocolate chips and so I doubled that too. We are sugarfree, so I substituted about 1 teaspoon of stevia. I also added about 1 tablespoon of backstrap molasses for flavor. The batter was a bit sticky but I did not refrigerate it and it still (with a little extra care) turned into nice cookie shapes. I also thought that it could have used a little more salt. All in all, though, a great recipe that I will come back to.
Rosalind says
I have just put my first batch in the oven. My mixture was quite sticky but after some time in the frig, I could take teaspoonfuls and roll them into balls, then flatten with a fork. Substituted very light olive oil for the coconut oil ( not very keen on coconut )
I will easily make 20.
Can”t wait to test one.
Castlemaine, Australia
Tami says
I made these cookies tonight and my husband and I thought they were delicious. They are delicate and, although some of them fell apart, the flavor was amazing. Next time I will let them sit overnight in the refrigerator. Thank you for a wonderful recipe.
Wendy says
I’ve just made a batch of these little cookies, replaced the choc with pecans.
Just waiting for friends to arrive to try them but they look great.
Thanks for sharing ??
Sandy says
Low Carb Magic….
I’ve made these 5 times since discovering this recipe just 2 weeks ago. I only alter recipes to suit my family’s low carb dietary needs. They don’t always work out, but I hit the jackpot with this one.
I subbed 1/4 cup erythritol (pyure brand) and 10 tiny flat scoops of pure stevia powder (Kal brand) instead of the sugar. The scoop comes in the package, but if I had to guess a measure it would be just under a pinch per flat scoop. Kal is the best stevia ever, and I’ve been through many brands over the years. I increased the baking powder to 3/4 teaspoon, and subbed almond essence for vanilla a couple times when I ran out. Both work beautifully.
I put the mixture in the freezer for 20 minutes instead of the fridge to save some time. These are undoubtedly the best low carb cookies I have ever tasted, so thank you so much for this quick and easy recipe. Only problem is they only last a few hours in my house!
Alan V says
A concern. I ended up using coconut flour instead of almond, and I tripled the recipe. But the “batter” is very, very dry. Not wet or even sticky. Is coconut flour significantly more absorbent?
Alan V says
Plus I used Stevia brown sugar.
Donna says
Made these today. Tasty! Added chopped pecans for more crunch
julie babb says
has any one baked these cookies without chilling the batter? perhaps the stiffness of the dough prohibits the cookie from spreading. Has anyone used stevia instead of coconut sugar?
KT says
My favorite cookie recipe, and I’m not even GF! I always make these as directed and they come out perfectly textured with a nice balance of sweet and nutty. I also love how they only dirty a few bowls and can be whipped up in a jiff. Also means I probably make them TOO often!
Patti G says
I love these cookies. I have made 4 batches already!!! great for my sweet tooth
Elissa says
A tried and true recipe I keep coming back to. So good, and I love that they’re gluten free so I can bring them to parties and accommodate people with allergies. Thank you for sharing!
D. Sherman says
These cookies are so delicious! I’ve made them several times. I follow a plant-based diet so I substituted the 1 egg with 1 serving of Ener-G egg replacer. They were yummy but a tad dry. So the next time (and each time after) I doubled the Ener-G egg replacer and it turned out perfectly! I’ve even given boxes of these cookies as gifts. Thank you for sharing.
Teresa says
These are super easy to make and delicious, the only downside is that these are way too sweet for my liking. I’ve cut down on sugar consumption for a few months now (after watching the Sugar Film) and I’m not used to eating things this sweet. I will definitely make these again, but will halve the sugar amount. I’m not sure how that will affect the cookies in the end though?
Erica says
If I wanted to make these double chocolate, should I replace some of the almond flour with cocoa powder or will that completely destroy this recipe? Help from any and all is welcome! Thank you!
Hmm, that might work! Let me know if you give it a try.
Nayana Wagle says
Thank you very much for sharing this recipe! It was of tremendous help when my husband was on a 1-year super restrictive diet where he couldn’t have grains, sugar (I substituted Stevia) or any fat other than coconut oil. In fact, it has become so popular in our family and friends that we have been making it regularly even though we have no more dietary restrictions. And we’re never going to stop! :)
Teresa says
How much stevia do you put instead of the brown sugar? I found that the brown sugar was too sweet.
Nayana Wagle says
I use only 1 tablespoon of Stevia since we prefer the cookies to be less sweet. Hope this helps!
Wen says
Try coconut sugar
Sidonie Blackett says
I refrigerated overnight and used Bob’s Almond flour/Meal. They came out moist and delicious! No crumbs. Hope this helps.
Lovely, thanks for sharing!
Dulcie says
I loved these cookies! I couldn’t wait 30 minutes for the dough to refrigerate, so I rolled them into balls immediately and baked. It worked out just fine.
Katie says
Loved them!! I added some oatmeal to mine and they turned out awesome!! I also used shredded coconut when I made them and I didn’t refrigerate them at all because I just could not wait :)
Shirleen says
Awesome cookies. I had no problem with them. Used my hand to mix dough. It held together nicely. I did not melt the coconut oil and did not refrigerate the dough. My oil was just soft but not melted. It was still solid and it worked great. SHIRLEEN author of Ancient Grains: Einkorn, Spelt and Quinoa
Jon says
Is it a half tsp or tbsp of baking powder? I noticed teaspoon was written out for salt, but not for baking soda and wanted to make sure the ‘b’ isnt missing. Thank you!
fixed!
MICHELLE says
THIS COOKIES ARE AWESOME! Made my own almond meal and used less sugar..what a treat!
Gracias!
Thank Sara! She’s a genius.
Anna says
One Word! DELICIOUS!!!
Linda says
I’ve made these about 5 times and love’em. Can they be made with hazelnut flour instead of almond meal?
Simon O'Neill says
Made these last night using the leavings from my first crack at my own almond coconut milk…I had approx two cups of 50/50 ground up almond and coconut and used all of this for the cookies but kept the rest of the ingredients the same. The meal was still quite moist and I didn’t have any problems with crumbling, not sure if it would be the same if I’d used all dry ingredients.
Next time I would look at reducing the coconut oil as the raw cookies were very moist and surplus oil from them leaked over the baking mat and burned. I’d also look at reducing the baking heat by maybe 20 degrees and let the cookies bake longer at a lower temperature to prevent this…coconut oil not really liking high temperatures.
The baked cookies are yummilicious!! Due to the high alone content they are very chewy for their size and the 50/50 blend of almond and coconut works really well. The chocolate chip taste is pretty well overshadowed by the almond and coconut and I’ll probably drop these from the recipe once I finish what’s left in the bag – I’m not really a chocolatey person anyways…
I wasn’t really sure what to do with the leavings from my almond coconut milk but these cookies will do me!!!
Simon O'Neill says
PS…I only refrigerated for the minimum 30 minutes as it was late at night and I wanted to see how they came out. Also I don’t like using processed sugar if I can avoid it so next time may try a banana instead…
Wen says
I used dried figs for my sweetener….i dehydrated them…then ground them in my coffee grinder….came out like cocnut sugar…not too sweet…just right.
Michele says
These are delicious, easy to make, and easy to tweak (add cocoa powder, dried cranberries, nuts, etc.) such a wonderful addition to a gluten free diet. Many thanks!
Sam Clements says
Awesome recipe! Made these many times and always found the cookies come out much better when dough is refrigerated overnight
Jess says
Are people using shredded coconut or dedicated? About to break so appreciate an answer ASAP Ta :)
Penny says
I made these without a problem. Wasn’t crumbly at all. I refrigerated 24 hrs. Scooped out with a spoon into my hand. I had to squeeze into shaped with a light roll…then pressed on cookie sheet. Since we are low carb I used swerve sweetner and stevia chocolate chips… they turned out pretty good for low carb. I think I am going to try without chocolate and use nuts and cinnamon. Low carb chocolate just isn’t the same. Lol. Thanks for the great recipe.
Marie-Jeanne says
Perfect recipe :)
I substituted the dessicated coconut for coconut flour, added two tablespoons of freshly ground mixed nuts, olive oil instead of coconut oil. It looked a bit crumbly at first but I shaped and flattened the biscuits and they cooked perfectly in ten minutes to a chewy inside and slightly crunchy outside texture.
This recipe only made 16 biscuits though so I would recommend doubling the ingredients if you want more.
Darraugh Collins says
Hi! I’m new to your blog, but have been enjoying your recipes and posts about blogging, photography, etc. I’m also a fan of the Sprouted Kitchen site (and books!), and was reading the post when you mentioned “the Kansas wind” – I thought you two were in Portland, but Nifty Nut House is in Wichita, so I was wondering if you had moved…?! I grew up in Hutchinson, so Wichita is very familiar to me. ;)
Jen says
I want to make these! Anyone know if I can substitute the coconut flakes with oats? I can’t really do coconut :/
Rhonda says
I think these are the best cookies I have ever had. Such a simple recipe. The combo of ingredients is wonderful. Thank you so much!
Rose says
This is a wonderful recipe! I used 2 eggs the second time that i use this recipe to make the cookies stick better and so become less crumbly and it turned out better.. My family finished a whole bottle after dinner :)
LaCora says
YAS!!!! These cookies were fabulous! I added pecans and doubled the vanilla! Based on comments from others, I thought they would be crumbly, but they were PERFECT! Like a famous chef or great grand grandmother cook made them!
Kathy says
These cookies are delicious! Love the coconut flavor. I followed the recipe exactly except used a flaxseed egg. I did have to cook them about twelve minutes though. The cookies are slightly crunchy on the outside and moist on the inside. I will definitely make these again very soon.
Jenn says
Hi, the recipe sounds good and easy. May I ask if I can substitute Almond Flour for the almond meal in your recipe? Please advise. Thanks!
Christine says
I found this to help with any conversions for anyone who might need it. https://www.atkins.com/how-it-works/library/articles/low-carb-flour-baking-with-coconut-flour-almond-flour
Joseph says
Me too I followed the recipe exactly but is still crumbly can anyone help.
Jenn says
Try refrigerating longer, adding another egg or flax seed. Make sure you have enough brown sugar. When I shaped mine the dough was a little crumbly, but the cookies came out fine.
Diane says
Hi – I just mix the dough and had the same issue. It appears that the issue is that Almond meal is different than almond flour and I suspect the people who are having great results are using almond flour or are not using almond meal by the weight listed. I used exactly the weight listed and used homemade almond meal and got a very, very grainy dough. I have refrigerated it but I’m not confident that this will be able to hold together as a dough at all. It smells fantastic though. I would suggest using a lower amount by weight on the meal if you are using almond meal leftover from making almond milk. Note: in my case I had fully dried and ground the meal after making almond milk and then weighed according to this recipe.
Wen says
Mine looked slightly dry after mixing…(i used almond meal)…So, I added 1 tsp of water and chilled for half our…they came out absolutely amazing.
Erika says
I followed the recipe exactly, even weighing the ingredients in grams as given in the recipe. The “dough” came out crumbly. After refrigerating it overnight it is still crumbly, and barely holds shape. After looking at other cookie recipes, seems like this one needs more fat, or more egg but I’m no expert baker so I wouldn’t know. Can anyone point out what I might’ve done wrong? Again, no substitutions I followed the recipe exactly.
Jenn says
Mine was a little crumbly too, but I squeezed it together and put them on the pan. They didn’t fall apart during baking even though it seemed like they might. As long as you had enough coconut oil and egg the only thing I could think of is maybe not enough brown sugar. It didn’t say in the recipe, but I packed mine tightly in the measuring cup.
Ailene says
Oh my goodness! Just so yummy…so easy. I substituted a flax “egg” and added 1 whole teaspoon of vanilla. Since I didn’t have shredded coconut, I made sure to have a combination of chocolate chunks and walnut pieces that totaled 70 grams. Everything worked so well and I will most definitely being making these again! Thank you for an awesome gluten free chocolate chip cookie recipe!
Priya says
Hello. I was wondering if this recipe can be adapted to be egg-free?
Thanks so much!
Jessica says
You can use applesauce or a flax egg (Google this but it’s flax seed ground up with some water)!
Mirelle says
I made these cookies with wet almond meal left over from almond milk I made. They taste good however very soft and crumbly. Is it bc my almond meal was not dry? How do I fix this problem?
Claire says
I’m trying the same thing! I assume you could dry out the almond meal first in a low oven but that seems like a big carbon footprint! I used about 3/4 c wet and 1/2 c dry almond meal. Mine were good straight from the oven but really soft later. I want to try them with oats instead of coconut bc I prefer oatmeal chocolate chip cookies.
Aditi says
Tried this recipe yesterday, and made a second batch today. My husband and kids absolutely loved these!!
Shannon says
These turned out lovely! I added fresh coffee grounds to part of the batch and that was a nice touch!
Jocie says
I followed the recipe exactly and the dough is powdery not moist at all. I’m rereading and rereading. I didn’t miss a thing. Now I’m adding more egg and coconut oils, hopeful it works out.
Jocie says
Nope. Aaawwww. I was really looking forward to these. They look delicious. I’m not going to try again.
Erika says
Seems like we had the same problem. I was going to add more fat like you, but seems like it doesn’t work. How did all these other people get great results? The dough crumble tastes so good too. I really was looking forward to these.
Jovana says
I think it has to do the almond flour. I accidentally once purchased the kind with reduced fat , being written on the bag in small caps, and it messed up all my recipes with almond meal/ flour. They all turned out like that, too dry. Anyway, make sure it’s the regular almond meal ( just ground almonds)
Aeryn says
Try Bob’s Red Mill Almond Meal/flour
Ronee says
These were amazing. Perfect use for the bag of cocoa nibs that I’ve not yet busted into. Perfect!
Flora says
I’ve made these three or four times and have had to double the recipe. I also ad walnut peices. Actually, I bake half the dough and keep the rest in the freidge. I plan on baking second half of the batch in a day or two. When I double the recipe I use three small eggs and it comes out great. Crusty on the outside and very soft on the inside. I am gluten free, love coconut and chocolate so this recipe is a keeper.
Ella Champion says
Baked these cookies today and OMG I am so in love! They are unbelievably delicious. I will forever be thankful to the genius who created this recipe! These cookies will surely be a staple in my house.
Shannon says
I made these last night and they are AMAZING!! Thank you so much for the recipe!
Sara says
I only got 12 small cookies out of this recipe. What did I do wrong?
Ronee says
Same here. Definitely not 20, but yummy anyway :-)
Shan says
These are AMAZING. The fiancée and I both LOVE THEM. Moist, chewy, beautiful. I use the course almond meal left over from sifting my home-processed almond meal I use for macarons and they turn out perfectly.
Shan says
Clicked 4 star accidentally!
Audrey says
Thankyou for this wonderful recipe. They are just delicious and hard to stop at one. I have one question that being what I can do or add so they spread out more. I tried flattening them quite a bit but do not spread more. So good anyway.
Kathleen says
I replaced the almond meal with pecan meal, egg with 1/4 cup applesauce, and the sugar with 1/3 cup cocoa powder, then added 24 drops of SweetLeaf liquid stevia (vanilla creme). Turned out yummy!
Helen says
Very tasty cookies! The only change I would make next time is to use a bit less coconut oil, as they were a bit too moist so went really flat and didn’t hold together as well. Will try 75g of oil next time instead of 90g (I doubled recipe). The only change I made was to use oven roasted almond meal (Lucky brand) as that is what I had.
Sophia says
Oh my goodness! They are SO good!!!
I had to replace the coconut shreds with coconut flour, sugar with raw honey, and I grated some cocoa for the chocolate chips. I also used olive oil as I have no coconut oil left. I couldn’t taste the olive oil at all. SO so so good!!!
toni says
Did you replace the coconut sugar for the flour w same measurements?
Athlete Food says
I’m late in the game, but just made these and they turned out perfectly. Thanks for a solid recipe.
Kristin says
I used coconut palm sugar instead of brown sugar, halved the salt (bc they tasted a bit salty the first time I made them), doubled the vanilla (bc I love vanilla!), and omitted the chocolate. They are WONDERFUL!! I have just started my clean eating journey 2 weeks ago and have been dying for some sweets (former Dr Pepper fiend!). These fit the bill perfectly, thank you so much!
Lisa says
Thank you for posting this! I was just about to make these and was wondering about the sugar substitute.
Shirl says
Lisa…I was just wondering about your clean eating and how it’s going. I am in the middle of making the cookies and images diet coke fiend hv not had one in Over week. I’m still alive thank goodness.
All the best-
?Shirl
Rachael says
I made these for a wheat intolerant friend, she loved them and so did the rest of my family