What would I do without almond flour? I think it’s one of the best flours for baking, especially if you are a gluten-free baker. This Coconut Chocolate Chip Cookies recipe is my go-to cookies. I reach for these when I’m hankering after a little sweet treat. They take just a few minutes to prepare, and kids love them, too.
It’s so nice to have a healthy treat that can curb any craving without sacrificing taste in the slightest. I love the play of the fruity sweetness of the shredded coconut (one of my favorite indulgences) with the brown rice syrup (which is so luxurious and nutty). Toss in any dried fruit for an extra treat – I tried goji berries and the cookies turned out perfectly!! I’m sure any berry would be great, and I’d love to try chopped dried apricots – if anyone tries it, leave me a comment!!
(Pre-heat oven to 350 degrees F)
- 2 cups almond flour (aka almond meal)
- 1/2 cup shredded coconut
- 1tsp baking soda
- 1/4 tsp sea salt
- 1 tbsp vanilla essence
- 1/4 cup coconut oil
- 1/2 cup brown rice syrup
- 1 cup dark chocolate chips
I use my awesome Breville Sous Chef processor for all my quick cookies (one of the best processors I’ve ever owned). I simply toss in all of the ingredients, except the choc chips, and blend until smooth. Finally, mix in the choc chips.
Scoop up a little ball of the dough with your fingers and flatten into disks. Place them a couple of inches apart on a parchment paper-lined baking sheet. Bake for 10-12 minutes, or until lightly browned. (Be careful not to over-bake because almond flour tends to suddenly brown more than regular baking flour – so keep peeking!). Enjoy!
Do you have a favorite cookie? Share the recipe in the comments. And check out my other recipes while you’re at it!