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.
Servings 20 (cookies)
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
*Nutrition information is a rough estimate.
*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.
*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.
Nutrition (1 of 20 servings)
Serving: 1 cookies Calories: 78 Carbohydrates: 5 g Protein: 1.7 g Fat: 6.3 g Saturated Fat: 2.9 g Fiber: 1 g Sugar: 3.5 g