Almond Coconut Chocolate Cookie (Meal)
Gluten-free, dairyfree simple Almond Coconut Chocolate Cookie (Meal) that are naturally sweetened and part of the Flexitarian diet. This is a nutrient dense Healthy Treat that you can use as a cookie, dessert, breakfast, or workout snack. Using almond meal, unsweetened shredded coconut for the base of the cookie - giving lots of healthy fats and protein. Palm sugar has a lower glycemic index and load, nutrients including minerals such as magnesium, potassium and calcium, and antioxidants. Eat them plain or add chocolate as a drizzle or dip. The Drizzle works best. Add with Banana Pecan Ice Cream!!! Link at bottom of recipe'
Ingredients
Mix dry ingredients together in large bowl.
- 1 1/4 cup almond meal
- 2/3 cup shredded unsweetened coconut
- 1/2 tsp baking powder
- 1/4 tsp sea salt or himalayan salt
- 1/4 cup coconut palm sugar
In a small bowl whisk eggs for 1 minute. Then Mix wet ingredients together.
- 2 eggs
Whisk for 1 minute.
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
Whisk
- 1/4 cup coconut oil
Chocolate Drizzle - optional
- 1/4 cup dark chocolate chips or dark chocolate
- 1 tsp coconut oil
- pinch sea salt or himalayan salt
Instructions
- Mix dry ingredients together in large bowl.
- In a small bowl whisk eggs for 1 minute. Add remaining wet ingredients and whisk together.
- Add wet ingredients to dry ingredients, Mix by hand or with my favorite flat whisk.
- Put parchment paper on cookie sheets. Bake for 15 min at 375oF CHECK AND ADD oC
- Pull out of oven and let cool on parchment sheet - so you can drizzle chocolate then throw out the parchment paper.
Chocolate Drizzle - optional
- Double boiler – I use a anchor measuring cup in a small pot with boiling water. Or microwave at 15 sec increments and stir.
- Drizzle on cooled cookies. I found Drizzle works better then dipping for these cookies.