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

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Adenike Eketunde
Adenike Eketundehttps://www.wikidoc.org/index.php/Adenike_Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed.

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!

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

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.

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

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.

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

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

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

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).

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

I could eat about a dozen of these.

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

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
  • 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

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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