Coconut Almond Chocolate Chip Cookies

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Sounds like a mouthful, but these cookies are pretty tasty…not gonna lie, I ate the some of the dough before I baked them and it was kind of the best part!

I found a recipe for gluten-free coconut cookies online, then decided I wanted more flavor. After much research, I stumbled upon a recipe for coconut amaretto cookies. There was a ton of butter and sugar in the recipe, along with liquors, which I obviously cannot do, so I decided to wing it and ended up with this creation!

Enjoy!

Ingredients:

  • 1 1/2 cup GF flour (I did 1 cup gluten free all purpose flour, and equal parts of the GF flour, almond meal, and coconut flour for the 1/2 cup)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tsp cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup + a little extra unrefined coconut oil (for the little extra I added some coconut spread, which is a butter substitute)
  • 1 cup agave nectar
  • 1/4 cup brown rice syrup
  • 1 large egg, plus one large egg white
  • 1 generous teaspoon pure almond extract
  • 1 teaspoon of pure vanilla
  • 1 cup or so of dark chocolate chunks

Add flours to a large bowl. Add baking soda, powder, and cinnamon. Mix well.

In a large saucepan (large enough to hold all the ingredients) melt the coconut oil. Off heat, add the sugars and whisk until fully incorporated. It will take a few minutes to get it mixed in well. Cool on the counter for a minute or two. Whisk in the eggs. Stir in the almond and vanilla extract. Stir in flour mixture until fully incorporated. Leave it covered on the counter to cool before adding the chocolate – about 30 minutes or so.

When the mixture has cooled, add in the chocolate chips and stir in well.

Cover the mixture again and place in the refrigerator to chill overnight or until the dough sets.

When the dough is ready, preheat the oven to 325. Scoop small portions of the dough a few inches apart on baking sheets and bake for 10 minutes then rotate the sheets and bake for an additional 3-6 minutes, or until the cookies are mostly firm. Beware…the cookies expand, so leave room for them on the baking sheets!

Enjoy with some almond milk or plain!

The picture does prove that these cookies are not the prettiest. They will get brown, but will still be soft…just a warning in case you were wanting some beautiful cookies.

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