Almond coconut chocolate cookie recipe
Delicious gluten-free, refined sugar-free almond cookies made with coconut and cacao. Must-have snack for you and your family!
Servings 18 cookies
Equipment
- 2 bowls
- 1 cookie scoop - 1.5 inch in diameter
- 1 Baking tray
Ingredients
Dry ingredients
- 160 grams almond flour 1 1/2 cups
- 80 grams shredded coconut (desiccated) 1 cup
- 50 grams cacao powder 1/2 cup
- 1/4 teaspoon salt
Wet ingredients
- 1 egg
- 1 teaspoon vanilla extract
- 120 ml maple syrup or honey 1/3 cup
- 3 tablespoon ghee (melted), butter, or coconut oil
Instructions
- Preheat the oven to 350F (176C)
- Line a baking tray with parchment paper.
- In a bowl, mix almond flour, coconut, cacao, and salt.
- In a separate bowl, whisk the egg, vanilla, maple syrup, and ghee.
- Add the wet ingredients to the dry and mix until everything is incorporated.
- Using a cookie scoop 1.5 inches in diameter or a spoon, scoop out the amount you want into the parchment paper. Press them gently to flatten. They should end up being about 2 inches in diameter. You don't need to leave much space between the cookies, they won't spread.
- You can top each cookie with almonds, sprinkle sea salt, or leave it as it is.
- Bake for 18-20 minutes.
- When ready, transfer them to a cooling rack. Enjoy!