Almond Coconut Chocolate Chip Cookie Recipe (Gluten-Free)

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Meet your new favorite cookie!

Say that name five times fast. I know, the cookie name is a doozy but when you taste this trifecta of ingredients you’ll understand why it’s essential to include all three in the title. The rich almond meal base is highlighted by sweet chocolate chips and hearty coconut flakes, with coconut oil bringing all the ingredients together. (Excuse me while I eat another cookie after writing that sentence.)

Did I mention these cookies are 100 percent gluten-free? I do not eat a gluten-free diet personally, but I do have some friends with celiac disease and these cookies have become my go-to recipe for them. But don’t just dismiss this recipe for just for gluten-free eaters, as gluten eaters love these cookies just the same. I made a batch for my parents while they were in town last week and they were devoured in one sitting.

Trust me, you’ll love these cookies. Your family and friends will love these cookies. And if you have gluten-free dieters in your life, you’ll be their hero. So why not give them a try? Would love to hear what you think!

Almond Coconut Chocolate Chip Cookie Recipe (Gluten-Free)

Prep time: 15 minutes, Baking time: 8-10 minutes

Serves: 30-40 cookies 

Ingredients

  • 2 1/2 c. almond meal (I use Trader Joe’s almond meal)
  • 1 c. shredded unsweetened coconut
  • 1 t. baking powder
  • 1/2 t. salt
  • 2/3 c. brown sugar
  • 2 eggs
  • 6 T. coconut oil, melted
  • 1 t. vanilla extract 
  • 3/4 c. chocolate chips

Directions

  1. In a large mixing bowl, stir together almond meal, coconut, baking powder, salt and sugar.
  2. In a separate bowl, beat egg until uniform in color and doubled in volume.
  3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined. Fold in chocolate chips.
  4. Chill in the fridge for at least 30 minutes or even overnight.
  5. Preheat oven to 375 degrees F.
  6. 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.
  7. Bake until edges begin to brown, around 8-10 minutes.
  8. Remove from oven and let cool on rack before serving.

Attribution: The original recipe is from Sprouted Kitchen, but I first came across this variation from the Minimalist Baker. I tweaked the recipe by doubling the batch, increasing the amount of chocolate, and folding the chips in at end.

 

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