These cookies are super simple to make and they remind me of one of my favorite candy bars - Almond Joy! There's coconut in the dough, almond flour, and mini chocolate chips... it's kind of just an inside out Almond Joy. And - BONUS!!!! - they are gluten free. They are moist and chewy and oh so delicious.
Gluten Free Almond Cookies with Coconut and Chocolate Chips
1 1/4 cups almond flour
1/4 cup mini chocolate chips
1/2 cup shredded coconut
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup muscovado sugar (or sugar in the raw)
1 egg
3 tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
In a large bowl, mix together the almond flour, chocolate chips, coconut, baking powder, salt, and sugar.
In another bowl, use an electric mixer to beat the egg until doubled in volume (about 2 or 3 minutes). Add the coconut oil and vanilla and whisk to combine. Add the egg mixture to the large bowl containing the dry ingredients and mix until just combined. Put the bowl in the refrigerator and chill for 30 minutes.
Preheat your oven to 375 degrees. If you have a small cookie scoop, use it to scoop uniform dough balls (about 1 inch in diameter) and place on a non-stick baking sheet about 1 1/2 inches apart. Press each dough ball gently to flatten them just a little bit. Bake for about 8 minutes or until the cookies begin to brown lightly on the edges. Remove from the oven and allow to cool on the baking sheet for a few minutes. Use a spatula to remove and allow cookie to cool completely on a wire rack.
Enjoy!
recipe adapted from "The Sprouted Kitchen" by Sara Forte
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