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Wood bowl filled with Almond Meal Chocolate Chip Cookies
4.82 from 219 votes

Almond Meal Cookies with Chocolate Chips and Coconut

Gluten-free cookies from the Sprouted Kitchen Cookbook, featuring bits of dark chocolate, shredded coconut, and hearty almond meal.
Author: Minimalist Baker
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 20 (cookies)
Category: Dessert
Cuisine: Gluten-Free, Vegetarian
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 1/4 cups almond meal
  • 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

  1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
  2. In a separate bowl, beat egg until uniform in color and doubled in volume.
  3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
  4. Chill in the fridge for at least 30 minutes or even overnight.
  5. Preheat oven to 375 degrees F (190 C).
  6. 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.
  7. Bake until edges begin to brown, 7-10 minutes.
  8. Remove from oven and let cool before serving.

Notes

*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 20 cookies)