If a coconut macaroon and a chocolate chip cookie had babies these almond coconut chocolate chip cookies would be it. They are easy, quick, healthy (for a cookie at least) and most importantly delicious.
Last weekend I was traveling to with a group of friends. I was looking for a recipe to bring to the airport with me as a treat for the flight. I wanted it to be healthy-ish. I’ll be honest though, these didn’t even make it to the airport.
Using almond flour makes them a bit more filling than regular white flour. The shredded coconut adds a slightly crunchy texture and makes them even more satisfying. Make sure to get the unsweetened coconut. Shredded coconut is often loaded with sugar and would not only make the recipe less healthy, but I think they are perfectly sweet as they are.
Recipe from the Sprouted Kitchen Cookbook
- 1 1/4 cups (137 g) almond meal
- 1/4 cup (30 g) dark chocolate chips or cocoa nibs
- 1/2 cup (40 g) shredded unsweetened coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 egg
- 3 Tbsp (45 g) coconut oil, melted
- 1/3 cup (73 g) brown sugar
- 1/2 tsp vanilla extract
- In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, and salt. The recipe calls for the sugar at this point but I added it at the end and think it changed the texture to be a bit more crumbly which I really liked.
- 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. Add sugar and mix again.
- Chill in the fridge for at least 30 minutes.
- 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.
Enjoy ~ Amanda