These are a slightly cleaner take on the classic chocolate chip cookie. An almond flour based cookie dough that’s studded with chunks of rich dark chocolate and freckled with coconut. You will not miss the gluten at all.
11/4 cups almond flour
1/4 cup (50g) dark chocolate, roughly chopped into chunks (I used 70% cocoa)
1/2 cup shredded unsweetened coconut
1/2 teaspoon baking powder
1/4 teaspoon Kosher salt
1/3 cup brown sugar (coconut sugar is also an option)
3 Tbls coconut oil
1/2 tsp vanilla extract
In a large mixing bowl, stir together almond flour, dark chocolate chunks, coconut, baking powder, salt and sugar. In a separate bowl, beat egg until uniform in color and doubled in volume. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined. Chill in the fridge for at least 30 minutes. Preheat oven to 375 degrees F. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit. Bake until edges begin to brown, 7-10 minutes. Remove from oven and let cool before serving.