Chewy Coconut Almond Cookies (Gluten Free

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 tsp Almond extract
  • 2 1/2 cups Almond flour
  • 1 tsp Baking powder
  • 3/4 cup Brown sugar, light packed
  • 1/2 cup Dark chocolate chips
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 5/16 cup Coconut oil

• Nuts & Seeds

  • 1 cup Coconut, unsweetened

Found on celebratingsweets.com

Description

Directions

• In a large bowl whisk almond flour, coconut, baking powder, salt, and brown sugar until no lumps remain.
• In a separate bowl, vigorously whisk eggs for 1 full minute. Add coconut oil, vanilla extract, and almond extract and stir to combine. Add wet ingredients to the dry ingredients and stir using a wooden spoon or rubber spatula. Stir until thoroughly combined; use your hands if necessary. Tightly cover and place in the back of your fridge (where its really cold) for 2 hours or up to overnight.
• Preheat oven to 375°F and line two baking sheets with parchment or silicone liners. Roll or scoop the dough into 2 tablespoon portions (about golf ball size) and place them a couple inches apart on the prepared baking sheets. Press down on each ball of dough to flatten (they will spread very little when baking). Bake for about 9 minutes, until the edges are just beginning to turn golden brown. Place the baking sheets on wire racks to cool completely.
• Melt chocolate chips in a small saucepan over low heat, stirring frequently. Drizzle the top of the cookies with melted chocolate (I put the melted chocolate in a plastic bag and snipped the corner for easy drizzling). Allow the chocolate to firm up at room temperature or speed it along by placing the cookies in the fridge.