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


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!


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.


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.


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


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).


I could eat about a dozen of these.



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)

  • 2 cups blanched almond flour (available via Oh Nuts)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 6 Tbsp melted coconut oil (make sure to melt before measuring)
  • 1/4 cup honey
  • 1/2 tsp almond extract
  • 2 Tbsp water
  • 1/2 cup chocolate chips
  • 1/2 cup finely shredded unsweetened coconut


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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Monday Musings + HONEST Tea Giveaway

1. HONEST Tea is encouraging fans of their beverage line to share a 2014 wellness pledge for a chance to win a 30 day supply of HONEST Tea. I wanted to open the chance up to you all, so if you’re interested, make sure you tweet your pledge to @HonestTea and tag it with #MyWellnessPledge before February 28th.




For an additional chance to win a 30 day supply of HONEST Tea, (or if you do not have a Twitter account), leave a comment below telling me what your 2014 wellness pledge is. Only residents of the US are eligible.  I will choose a winner on Wednesday, Feb. 26th. 

My pledge is to be more mindful of when – and how much – I eat. It’s easy to graze throughout day when you’re cooped up at home with a toddler all winter, and I find myself often turning to food for the energy I’m lacking due to sleep deprivation.


2. Barney Butter sent me a handful of sample packs of their new flavors (as well as their classic version) to try, and I am in love!


Vanilla Bean + Espresso and Cocoa + Coconut… I can’t think of better flavor combinations.

Go buy these. Now.


3. How is it possible that I turn 31 on Thursday?

I’d love to tell you that I’m planning on baking an elaborate dessert to celebrate my birthday, but in all honesty being exhausted & sick is no recipe for spending hours in the kitchen.

I will try to post a recipe sometime this week, but no promises. All I want to do is sleep for 24 hours.



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