Almond Meal Cookies with Chocolate Chips and Coconut

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/4 cups Almond meal
  • 1/2 tsp Baking powder
  • 1/3 cup Brown sugar
  • 1/4 cup Dark chocolate
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened

Found on minimalistbaker.com

Description

Ingredients

• 1 1/4 cups (137 g) almond meal
• 1/4 cup (30 g) chopped dark chocolate (Sara used cacao nibs)
• 1/2 cup (40 g) shredded unsweetened coconut
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt (Sara used sea salt)
• 1/3 cup (73 g) brown sugar (Sara used muscovado)
• 1 egg
• 3 Tbsp (45 g) coconut oil, melted
• 1/2 tsp vanilla extract

Directions

• In a large mixing bowl, stir together almond meal, dark chocolate chips, 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 or even overnight.
• Preheat oven to 375 degrees F (190 C).
• 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.

Nutrition