Chocolate Chip, Coconut And Almond Cookies
The love child of a coconut macaroon and a chocolate chip cookie – I am obsessed!
Ground almonds and desiccated coconut are used in place of flour, so these are gluten free if that’s important to you. I am a gluten gal but love the rich nutty flavour of the almonds. Plus hello, protein – these cookies are actually pretty filling.
You can replace the egg with a flax egg for a vegan cookie, I tried it myself and couldn’t tell the difference.
I adapted this recipe from Minimalist Baker Minimalist Baker, who in turn found it on Sprouted Kitchen Sprouted Kitchen, two of my favourite food blogs.
Variation : I have substituted ground hazelnuts for the almonds and found them equally delicious.
125g ground almonds
50g desiccated coconut
1 tsp baking powder
1/2 tsp fine sea salt
65g soft light brown sugar
45g coconut oil
1 tsp vanilla extract
1 egg or 1 flax egg (mix 1 tbsp ground flax with 2.5 tbsp water and leave to absorb for 2 minutes)
125g mini dark chocolate chips
In a large bowl mix together the ground almonds, desiccated coconut, baking powder and fine sea salt, making sure there are no lumps.
Cream together the coconut oil and sugar using an electric mixer until creamy and fluffy, then add the egg and vanilla.
Add the dry ingredients and chocolate chips, mix well, shape into 1 inch balls (they should weigh about 30g each) and flatten slightly with the palm of your hands. These don’t spread much while cooking so this ensures they bake evenly.
Chill for at least 30 minutes or freeze.
Preheat oven to 180°C. Place cookie dough onto a baking tray lined with parchment, leaving 1 inch between each cookie. If baking from frozen bake for 15 -16 minutes, otherwise bake for 11-12 minutes. When they are golden brown and firm on top you know they’re done.
Cool on baking trays before eating.