Everyone loves cookies, and these almond coconut chocolate cookies are no exception. I love how easy they are to make. Who doesn’t like that!? These cookies remind me of coconut macaroons, except they are not as coconut-y.
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Why you’ll love this recipe?
All you have to do is mix all the dry ingredients in a bowl. In a separate bowl, whisk the egg until frothy, add the vanilla, maple syrup, and melted ghee (or butter, coconut oil). And then combine the two mixtures.
Have your baking sheet lined with parchment paper. I like using a cookie scoop to have the same size cookies and to make sure they are baking evenly. You can definitely use a spoon, just make sure they don’t differ too much in size. The size of the cookie scoop I used is 1.5 inches in diameter, and the size of the cookies after baking is about 2 inches.
They also happen to be:
- Gluten-free
- Refined sugar-free
- And can easily be made dairy-free
As you may know, I love chocolate, and adding it to these cookies made them even better! But how can you go wrong with chocolate, right? You can also sprinkle sea salt on top instead of the almond because chocolate and sea salt work together so well.
You don’t have to leave too much space in between the cookies because they won’t spread, you can have them pretty close together. Press them a little, then garnish them with almonds, sprinkle them with sea salt, or just leave them as is. Bake them at 350F for 18-20 minutes.
Depending on your oven, time can vary, but don’t leave them for more than 20 minutes. or they can become dry. Let them cool on a cooling rack and enjoy them with your favorite hot drink. I also really like to eat them with yogurt. It’s delicious!
Let’s connect!
I would love to connect with you! Let me know if you try this recipe, and please leave a star review ⭐️⭐️⭐️⭐️⭐️ for others to see. This helps people find the recipe.
You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this.
Almond coconut chocolate cookie recipe
Equipment
- 2 bowls
- 1 cookie scoop – 1.5 inch in diameter
- 1 Baking tray
Ingredients
Dry ingredients
- 160 grams almond flour, 1 1/2 cups
- 80 grams shredded coconut (desiccated), 1 cup
- 50 grams cacao powder, 1/2 cup
- 1/4 teaspoon salt
Wet ingredients
- 1 egg
- 1 teaspoon vanilla extract
- 120 ml maple syrup or honey, 1/3 cup
- 3 tablespoon ghee (melted), butter, or coconut oil
Instructions
- Preheat the oven to 350F (176C)
- Line a baking tray with parchment paper.
- In a bowl, mix almond flour, coconut, cacao, and salt.
- In a separate bowl, whisk the egg, vanilla, maple syrup, and ghee.
- Add the wet ingredients to the dry and mix until everything is incorporated.
- Using a cookie scoop 1.5 inches in diameter or a spoon, scoop out the amount you want into the parchment paper. Press them gently to flatten. They should end up being about 2 inches in diameter. You don't need to leave much space between the cookies, they won't spread.
- You can top each cookie with almonds, sprinkle sea salt, or leave it as it is.
- Bake for 18-20 minutes.
- When ready, transfer them to a cooling rack. Enjoy!
