I can’t live without chocolate but I can moderate how much I have. These cookies can win me over in a few seconds flat. My husband is not a sweets person but he will entertain these babies, then you know you have a winner. These cookies have good-for-you ingredients in them so your nutritional aspirations don’t have to go out the window.
I absolutely love the texture of these, they are crumbly with the right amount of chew and the perfect amount of sweetness. The chocolate chips make this the perfect compliment to a cup of tea or glass of almond milk. When dreaming up what I’d tell you about these cookies, I wished I had a secret recipe that my granny had baked to pass on. I don’t and I’m okay with that.
While I don’t have a super baker granny, I do have a generous blogging community and this recipe is based on a recipe from the talented Sara at Sprouted Kitchen. Sara and her husband Hugh adventure together in blogging about food. She cooks and he shoots and they love to post about whole foods. Their posts cover food in it’s purest form and seasonal whole foods. I love the photos on their blog, the earthy tones and composition are just beautiful. They released their first recipe book in 2012 which showcases 100 easy recipes. You can see more about their book on Amazon.
Now back to those cookies. I am in love with white chocolate, I always have been. I wish it were dark that I loved so much but it’s not. I tried this recipe with both, the dark chocolate chips make it not as rich, the white chocolate chips make it decadent. Make them your way by switching the chocolate chips.
The year that cookies were invented – 1938 in America, I am very glad they were dreamed up. Thank goodness for recipe modifications that don’t compromise on taste. Thank you Sara for experimenting in your kitchen so we can enjoy the smell of fresh baked cookies and be healthy at the same time. Have your cookie and eat it?
- 2½ cups almond meal
- ½ cup white or dark chocolate chips
- 1 cup shredded unsweetened coconut
- 1 tsp baking powder
- ½ teaspoon salt
- ½ cup brown sugar
- 2 eggs
- 6 Tbsp coconut oll
- 1 tsp vanilla extract
- Combine the almond meal, chocolate chips, coconut, baking powder, salt and sugar in a large bowl.
- In a separate smaller bowl beat the eggs and add the melted coconut oil and vanilla extract.
- Be sure to not heat the coconut oil too much so that the eggs don't cook.
- Chill the batter in the fridge for a minimum of 30 minutes or overnight.
- Preheat the oven to 375 degrees (190 C)
- Shape the dough into 1.5 inch balls and place on a greased baking tray. I use coconut oil spray.
- Bake until slightly browned about 7-10 minutes.