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.
1 1/4cups(137 g) almond meal
(30 g) chopped dairy-free dark chocolate (Sara used cacao nibs)
(40 g) shredded unsweetened coconut
salt (Sara used sea salt)
(73 g) brown sugar (Sara used muscovado)
(45 g) coconut oil, melted
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.