These Chocolate Coconut Almond Meal Cookies are so simply delicious! Almond meal is used in place of flour, making these sweet treats gluten free. Shredded coconut is added which gives them a little bite, while still remaining soft. These healthy cookies will cure your sweet tooth!
Warm Cookie Wednesday
Does anything sound more glorious?
I know I may be a day late to the sweet-treat-game, but you should probs make these for your favorite person (i.e. your Valentine) immediately. Because love isn’t restricted to 2/14, #amiright?!
When Life Hands You Almonds…
These cookies came to be by pure circumstance. One day, I realized I had the world’s supply of raw almonds in my pantry. I decided it was finally time that I embarked on the journey that is making homemade almond butter! If you think I’m being dramatic or a little overzealous, then you must have never tried making almond butter. #sorrynotsorry
Now, I will fully own the fact that I don’t own an amazing blender or food processor. The one I have was a Black Friday buy like 7 years ago. She’s certainly held up better than expected- but let’s be real. I need a new one. Desperately. @Vitamix, call me?
I knew that it would take a while for the almonds to transform in to a beautiful, silky, smooth nut butter, so I waited.
Patiently.
As I had to manually hold down the “motor” on my blender.
For minutes on minutes on minutes.
Scraping down the sides.
Eventually caving and adding liquid to thin it out.
And still, nothing. The almonds were pulverized, of course. But nothing near the consistency of a butter. Not having time that particular day (or the mental energy to continue to stand there, repeating the above process endlessly), I decided to call ‘er quits and transferred what was left of those pitiful almonds in to a container to revisit later.
Then, the next day, when I had recovered from my traumatic almond butter making attempt (ok, NOW I’m being dramatic), it hit me! I had just made ALMOND MEAL.
Hellooooo Jamie! Anyone home?!
In self congratulatory celebration, I decided that I deserved cookies, dammit. So I made them. And they were WONDERFUL.
Chocolate Coconut Almond Meal Cookies
I use the term “were wonderful” in legitimate accuracy. These cookies didn’t last long in my household.
First of all, come on. These guys are so LITTLE. Which means I don’t feel guilty for having four two.
Your judgey eyes can take themselves elsewhere, k thx.
The coconut make them a tad chewy, but the almond meal keeps them light. And the chocolate chips make them, well…delicious.
Because chocolate makes everything better. Said some important person at some point in time.
Make these now to enjoy now. I promise they won’t last long.
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Chocolate Coconut Almond Meal Cookies
Ingredients
- 1 egg
- 1/4 Cup Coconut sugar
- 1 1/4 Cups Almond meal
- 1/2 Cup Unsweetened coconut
- 1/3 Cup dark chocolate chips
- 1/2 Tsp baking powder
- 3 Tbsp Coconut Oil Melted
- 1 Tsp vanilla
- Dash salt
Instructions
- Combine egg and coconut sugar in a medium bowl. Using a handmixer, mix thoroughly.
- Once mixed, add coconut oil and vanilla.
- In separate larger bowl, combine almond meal, coconut, chocolate chips, baking powder , and salt.
- Add liquid ingredients to dry ingredients, mixing until combined.
- Chill dough for no less than 60 minutes, or overnight.
- Once ready to bake, preheat oven to 350°.
- Using a 1 inch cookie scoop, scoop dough into your hands, rolling them into balls. Place on a parchment lined cookie sheet, pressing slightly to flatten.
- Bake for 12 to 15 minutes, until browned. Continue to cool cookies on cookie sheet until cool enough to handle (about five minutes).
- Try to eat only one ( and fail miserably like I did).
These were so dry…I followed the recipe but even my dough didn’t have enough liquid to come together before I put it in the fridge. Any ideas? They look amazing!!
Hey Kylie! Shoot, sorry to hear that! This dough is pretty dry, but if you’re feeling like it could use more liquid I would suggest adding a splash of milk (skim, almond, coconut, whatever you like). Maybe try baking 2 cookies with the dough as is to see how they come out first, then try adding the milk. Would love to know how they turn out regardless 🙂
Could I replace a banana for the unsweetened coconut in this recipe?
Hi Kimberly! I would recommend simply omitting the coconut if you don’t like the flavor. No need to replace it with another ingredient (crushed walnuts could be nice though?). Adding banana will impact the texture of the cookie, which I haven’t tried! You may need to cook them longer. If you try this, let me know how they turn out! Enjoy!