Cookies are my weakness, especially a really good cookie. Despite not being a huge sweet fan, I almost never turn down a cookie. I also love coconut and feel it is greatly underrepresented in the dessert world. This lovely cookie recipe is not my own, it is from The Sprouted Kitchen Cookbook by Sara Forte. This entire cookbook is truly fantastic and I am a big fan, so-much-so, I highly recommend this cookbook if you are looking for a great one (and you still buy them…).
I have been making these cookies forever. My older son (the one who also loves my soft frosted pumpkin cookies) adores them. Not totally surprised, he, like me, loves anything with coconut in it. I wanted to post about these cookies today because tomorrow (May 4th) is his 15th birthday. But I’m feeling a bit sad for him, he’s stuck inside with us. No friends to hang out with, no special dinner anywhere… But I’m trying my best to make his birthday special anyway, because no matter what, it’s still a very special day to me–because it’s when I became a mom. And despite the ups and downs and multiple miscarriages, motherhood is my greatest achievement. So today, my first born gets his favorite coconut almond meal cookies and tomorrow he’ll get his favorite coconut cake. Honestly, I think the quarantine justifies both.
I have tweaked just a few things in the original recipe because that’s what happens when you go to culinary school, you adapt everything. Both recipes are great, I encourage you to try them both, mine may be slightly sweeter (unusual for me) but mine also has a bit more coconut, because it’s my favorite and life is short–enjoy it!
Almond Meal Cookies with Chocolate + Coconut
- 1 1/4 cups almond flour
- 1/3 cup semi sweet chocolate chips
- 1/3 cup sweetened coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 1 egg
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Step 1 Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
- Step 2 In a large mixing bowl, stir together almond flour, chocolate chips, coconut, baking powder, salt and sugar. Set aside.
- Step 3 In a separate small mixing bowl, beat the egg well.
- Step 4 Whisk the coconut oil and vanilla into the egg. Add to dry ingredients and mix until well incorporated.
- Step 5 Cover the dough and refrigerate for at least 30 minutes.
- Step 6 Shape dough into 1-inch balls, place on baking sheet about one inch apart. Using your hand, gently press down on the dough to flatten slightly.
- Step 7 Bake for about about 8-10 minutes. Remove from oven and let cool before serving.