Almond Meal Cookies with Chocolate Chips and Coconut
Gluten-free cookies from the Sprouted Kitchen Cookbook, featuring bits of dark chocolate, shredded coconut, and hearty almond meal.
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 20 (cookies)
Does it keep?
chopped dairy-free dark chocolate
(Sara used cacao nibs)
shredded unsweetened coconut
(Sara used sea salt)
(Sara used muscovado)
In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
In a separate bowl, beat egg until uniform in color and doubled in volume.
Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
Chill in the fridge for at least 30 minutes or even overnight.
Preheat oven to 375 degrees F (190 C).
Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
Bake until edges begin to brown, 7-10 minutes.
Remove from oven and let cool before serving.
*Nutrition information is a rough estimate.
- Calories: 78
- Fat: 6.3g
- Saturated fat: 2.9g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 3.5g
- Protein: 1.7g