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Chocolate Chip, Coconut, & Almond Flour Cookies {Paleo}

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I’ve made Gina’s Chocolate Chunk {Paleo} Cookies many times; John, Lily, and I all absolutely love them. They’re easy to make, call for healthy ingredients, and taste fabulous. I rarely make a recipe more than once, so the fact that the cookies have become a staple in our house tells you just how awesome they are!

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I tossed a couple handfuls of shredded coconut into the dough on a whim the last time I made a batch, and it was a great addition to an already delicious cookie.

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The flavor profile is the same as Almond Joy candy bars, but the ingredients are so much cleaner. I adore the chocolate-almond-coconut combination, and each flavor is discernible in these cookies.

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The cookies are soft & chewy with just a hint of crispiness around the edges; the perfect cookie texture, in my opinion.

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Because there are no eggs in the cookies, you can sneak as many swipes of the uncooked dough as you want. Safe bowl licking for the win (<- I guess the cool kids would write FTW).

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I could eat about a dozen of these.

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Chocolate Chip, Coconut, & Almond Flour Cookies {Paleo}

by Lauren Zembron (slightly adapted from Running To The Kitchen)

Prep Time: 5 minutes

Cook Time: 12 minutes

Keywords: bake dessert gluten-free vegan almonds coconut chocolate

Ingredients (8 large cookies)

Instructions

Preheat oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.

In a large bowl, combine almond flour, salt, and baking soda. Whisk, making sure to break up an clumps of flour.

In a small bowl, whisk together the melted coconut oil, honey, almond extract, and water.

Add wet ingredients to dry and stir with a rubber spatula or spoon until combined.

Fold in the chocolate chips and shredded coconut.

Scoop out 1/4 cup portions and place on prepared cookie sheet. Using the back of a spoon or your fingers, gently press down on the scoops of cookie dough so they form discs.

Bake for 12 minutes, or until cooked through and lightly golden brown around the edges. Cookies will be very soft.

Allow cookies to cool on the cookie sheet for 10 minutes before transferring to a baking rack to cool completely.

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39 thoughts on “Chocolate Chip, Coconut, & Almond Flour Cookies {Paleo}

  1. Finally found the perfect Paleo cookie recipe! Perfect texture…. Not “cakey” and not too crispy! Love it!

  2. Love these! Made em twice since discovering em! Anyone know how many calories are in each cookie? Since I also go by my BMR. That’d be a great help! Thanks!

  3. turned out perfect. I used large flake coconut, and added a little raw sugar. soft, and golden brown. so delicious glad i found this, cant wait to make them again

  4. I was just wondering if you could substitute a Stevia sweetener for the honey? Has anyone tried this? How did they turn out? I’m going to a wheat free, sugar free diet and these look amazing to make, but the honey will raise my blood sugar. I’m have to watch my blood glucose levels. Thanks in advance!

    1. I’m not very well-versed with using coconut flour, but I know that it absorbs more liquid than other flours. If you do try the cookies with coconut flour, I’d love to hear how they come out!

  5. Hi Lauren-
    Thank you for sharing this wonderful recipe! I have made these cookies 4 times, each time the cookies turned out burnt on the bottom. Is the temperature too high or am I setting the rack too close to the bottom?

  6. recently made these cookies and my family loved them! Nutritious and delicious! So easy to make! Definitely writing this recipe for future ! Thanks for sharing :) p.s I used regular almond flour (not bleached ) and turned out great just looked a bit darker

  7. Can we substitute the honey with a few drops of stevia instead? If yes, how much would make it sweet enough? Thanks!

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