GLUTEN-FREE DOUBLE CHOCOLATE COCONUT COOKIES
Although it's fun to participate in holiday baking traditions, it can wreak havoc on your healthy routine, as most of the cookies that surround us are loaded with white flour, sugar and bad-quality fats. These moist coconutty and deeply chocolatey cookies include a combination of good fats from almonds, coconut and coconut oil and will satisfy your urge to join in on the baking festivities.
Provided by Amy Chaplin
Categories dessert
Time 1h25m
Yield Twenty-two 2-inch cookies
Number Of Ingredients 13
Steps:
- Line a large baking sheet with parchment paper; set aside. Add the shredded coconut and oats to a food processor, and grind until fine. Transfer the mixture to a medium bowl. Add the almond meal, oat flour, baking powder, salt, cocoa powder and maple sugar, and stir well. Drizzle in the melted coconut oil, and stir until combined. Stir in the maple syrup and vanilla. Let sit for 20 minutes.
- Preheat the oven to 350 degrees F. Once the cookie batter is no longer sticky, mix in the coconut flakes and chocolate. Shape the batter into rough 2-inch mounds, place them on the prepared baking sheet and bake for 12 minutes.
- Remove the cookies from the oven, and let cool. They will keep in the fridge in an airtight container for up to 4 days.
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Mildred Miralles
[email protected]This recipe is a complete failure.
Pretom Kumar
[email protected]I'm sorry, but I have to give this recipe a thumbs down.
Ramchand Kumar
[email protected]This recipe is a waste of time and ingredients.
Gimhani Chamathka
[email protected]I would not recommend this recipe to anyone.
Samsunnaher Jenuk
[email protected]I'm disappointed with this recipe. The cookies were bland and tasteless.
Sydney Dempsey
[email protected]These cookies are way too expensive. I can buy a whole bag of gluten-free chocolate chip cookies for the same price.
Jordan Menssen
[email protected]I followed the recipe exactly, but the cookies didn't turn out right. I'm not sure what went wrong.
Rajpootmonda Monda
[email protected]The cookies were a bit dry. I think I'll add an extra egg next time.
T Mcduff
[email protected]These cookies are a bit too sweet for my taste. I'll try reducing the amount of sugar next time.
Ali Qureshi
[email protected]I'm allergic to nuts, so I substituted sunflower seed butter for the almond butter. The cookies still turned out great.
Sujan Limbu
[email protected]These cookies are perfect for a quick and easy dessert.
Yuwet Kacha
[email protected]I love that these cookies are made with almond flour. It gives them a great texture.
Joshua Dhokotera
[email protected]These cookies are a great way to use up leftover coconut.
Joseph Wallace
[email protected]I'm not gluten-free, but I still enjoyed these cookies. They're really delicious.
Cedric Nzai
[email protected]I made these cookies for my friend's birthday and she loved them. She said they were the best gluten-free cookies she'd ever had.
Ahad Butt
[email protected]These cookies are so rich and decadent, they're perfect for a special occasion.
Ed Hu
[email protected]I love the combination of chocolate and coconut in these cookies.
Misty Collins
[email protected]The cookies were easy to make and turned out perfectly.
Mark Buchanan
[email protected]I've tried many gluten-free chocolate chip cookie recipes, but this one is definitely the best.
Nadine Forstrom
[email protected]These cookies were a hit at my gluten-free party! Everyone loved them, even those who don't have celiac disease.