29 Sep Almond coconut cookies with chocolate chips
I enjoy a small treat in the afternoon from time to time. But I have many food restrictions because I choose to eat in a certain way that makes me feel good and keeps me full of energy. That being said, I have learned to work around my restrictions and never do I feel like I’m lacking of anything. I just have to be better organized so that I always have an option that works for me. These cookies are low in sugar, they are grain free and they are gluten free. They are made with wholesome ingredients and therefore I enjoy making them and keeping them in my freezer at all times. When I have a craving, I can have these instead of something that would perhaps not make me feel good.
Ingredients (makes approx 20 cookies depending on size)
- 1 1/4 cup almond flour (I use Bob’s Red Mill)
- ½ cup unsweetened finely shredded coconut
- ¼ cup good quality chocolate chips (I use Camino 71% cacao)
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp. coconut oil, melted
- Preheat your oven to 375 F.
- In a bowl, mix the dry ingredients together and mix in the chocolate chips.
- In another bowl, beat the egg with a whisk and add the vanilla extract.
- Slowly pour the melted cooled coconut oil and continue whisking.
- Pour the egg mixture into the dry ingredients and mix well (you can use your hands at this point).
- Form a cylinder or a ball and let cool in the fridge for up to an hour (I only do this for 10 minutes or so).
- Place a parchment paper on a cookie sheet and form cookies using approximately 1 tbsp. of doe per cookie.
- Bake in the oven for 10 minutes or less, just until slightly golden.
- Let cool (if you can) and enjoy!