Servings: 12 · Prep Time: 13 mins · Cooking Time: 18 mins
Total Time: 31 mins
Snacks | Desserts | Quick
These healthy grain and gluten-free low carb cookies require just a few simple ingredients and contain three of my favourite things: dark chocolate, coconut and almond.
- Ground almonds (120g)
- Dark chocolate chips (40g)
- Desiccated coconut (50g)
- Coconut sugar (54g)
- Egg (1, large)
- Butter (3 tbsp, melted and cooled)
- Baking powder (1/2 tsp)
- Sea salt (1/4 tsp)
- Vanilla extract (1/2 tsp)
Add the almond flour, coconut, coconut sugar, chocolate chips and baking powder to a bowl and mix everything together.
In a separate bowl, whisk your egg until it's doubled in volume and bubbly. Add the butter, sea salt and vanilla and whisk again.
Add all of the dry ingredients to your wet ingredients and stir until just combined.
Cover your bowl with cling film and pop in the fridge to chill for 45 minutes.
20 minutes before you take your dough out on the fridge, preheat your oven to 175c.
Remove your dough from the fridge and line a baking tray with parchment paper. For each cookie, you will need to make small golf ball-like sizes (roughly 1inch wide). Roll each cookie out in your hand and place on your baking tray leaving 1-inch gaps between each cookie ball. Do this until you've used up all of your cookie dough.
With the palm of your hand, flatten the cookies to your preference - they will not flatten that much.
Pop your tray in the middle of the oven and bake for 13 minutes.
Once baked, remove from the oven and leave to cool for a few minutes before tucking in. Otherwise, wait until the cookies have completely cooled down if you prefer a less gooey cookie.
These cookies are best kept in an airtight container for a few days. But let's face it, they won't last that long because they're that moorish!
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