Someone I work with likes to use the term “amazeballs” and it is the perfect word to describe these cookies. Each bite is rich and super flavorful – coconut-y, chocolate-y and almond-y – sorta like a Manischewitz chocolate macaroon had a baby with an Almond Joy bar – but better. Wheat flour would just dilute the flavor.
My friend handed me one of these cookies, fresh from the oven, a couple of weeks ago as we got in the car for our semi-monthly trek to the nearest Trader Joe’s. While I munched in bliss, she chattered enthusiastically about the recipe from her new favorite cookbook, The Sprouted Kitchen which aims to make whole foods taste good and seems to do a really good job of it!
I knew I would be making these cookies soon so I added a few more impromptu items to my list – almond meal, shredded coconut, chocolate chunks and coconut oil. By the way, if you’re not already a fan, coconut oil is really lovely stuff – it’s great to fry, roast or bake with, great in salad dressings, and good for you, to boot (do not listen to what the soy and corn industries may say otherwise…)
I had an urge to bake the other afternoon and busted out the simple ingredients for these cookies. I even managed to take a picture of them. However, as seems to be the case any time I attempt to take a “here are all the ingredients you’ll need” picture, I left something out – in this case, sugar – but this gives you a pretty good idea, at least.
I mixed the dry ingredients together, adding a little bit of cocoa powder to enhance the chocolate flavor.
I beat the egg and added the vanilla and coconut oil to it. Then added the wet ingredients to the dry and stirred to combine. Into the fridge to chill for 30 minutes while I worked on the rest of dinner (which included a divine kale salad with a creamy, garlicky, avocado dressing that I will be writing about soon).
Formed the dough into balls, placed ‘em on the baking sheet and pressed them down a bit then into the oven for a quick bake – 8 minutes only. Took ‘em out once the edges began to brown and let them cool a little.
I was glad that I did not cook them for longer as I really enjoyed how soft they are. There are a lot of pretty hearty things in these little cookies so they stand up really well without needing to be super crunchy, unless you like your cookies really crunchy in which case, cook them for a minute or two longer and go to town.
Coconut Almond Chocolate Chunk Cookies adapted from The Sprouted Kitchen cookbook
Makes 20 cookies (I strongly suggest you make a double batch – they’ll go quickly!)
* 1 1/4 cups almond meal
* 1/4 cup chopped chocolate
* 1/2 cup shredded, unsweetened coconut
* 1/2 tsp baking powder
* 1/4 teaspoon sea salt
* 2 Tbsp cocoa powder (optional)
* 1/3 cup brown sugar
* 1 egg (try to get pasture-raised from a farm near you)
* 3 Tbsp organic coconut oil, melted
* 1/2 tsp organic vanilla extract
1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, cocoa, 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.
4. Chill in the fridge for at least 30 minutes or even overnight.
5. Preheat oven to 375 degrees. 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. Bake until edges begin to brown, 7-10 minutes. Remove from oven and let cool before serving.
You might also like:
- Mandarin Coconut Cookies (vegan)
- Thick & Chewy Chocolate Chip Cookies (NOT vegan, NOT gluten-free & NOT dairy-free!)
- Chocolate Hazelnut Spread (a.k.a. Homemade Nutella)