Almond Meal Cookies with Chocolate Chips and Coconut

Just a little warning on this one.  These cookies need to be popped in your mouth and eaten in one bite.  So you might not want to make them too big.  Also if you try to make it vegan, it just doesn’t stay together.  Lastly these cookies will go fast.  I have to get rid of them ASAP.  Because it’s easy to eat a whole bunch.  Most of all, enjoy them.

XOXO,

Valerie

Originally Published on Minimalistbaker.com on  By

Almond Meal Cookies with Chocolate Chips and Coconut

A month or so back I stumbled upon blog so lovely I immediately became enamored. The name, Sprouted Kitchen. The mission, to make whole foods tasty. The pair behind the movement, husband and wife Sara and Hugh Forte – cook and photographer, respectively.

Consider me hooked, hence the reason I hopped over to Amazon mere moments after discovering their site and snatched up a copy of their new cookbook. This is my humble attempt at honoring the amazing work Sarah and Hugh have put forth in this stunning book that has now become my constant cooking companion, favorite coffee table book, and source of light reading on the weekends (all three true statements).

Almond Meal Cookies with Chocolate Chips and Coconut_2

I love Sprouted Kitchen because it’s not trying to be anything, per say, besides honest. It’s not trying to secure the market on gluten free cakes or sneak spinach into brownies or make you give up meat. It’s simply presenting whole foods in a beautiful, simple way and making them damn delicious in the process. Proof? These gluten-free cookies that require just a few ingredients (that’s my kind of recipe) and contain three of my favorite flavors: chocolate, coconut and almond.

John and I had a few friends over for dinner last week and as we were expecting a few gluten-free eaters, I knew these cookies would be just the thing to bake. I had everything on hand except coconut flake, which I walked a block or so over to our local specialty foods purveyor (Nifty Nut House) to grab a pound or so of. While there I also managed to snag a “sample” of a double dipped dark chocolate malt ball – an object so large it hardly warrants the title of sample and more like small feast. Either way, I headed back to our place, the Kansas wind whipping my hair in all directions, coconut clutched in my hand and a happy chocolate-coated malt ball belly in tow. Life was good.

Almond Meal Cookies with Chocolate Chips and Coconut_4

I was so excited to make these cookies – my first recipe to try from Sprouted Kitchen – that I think I literally squealed out loud while gathering my ingredients. Three things I loved about this recipe: It was simple, healthy and quick to prepare; not to mention it yielded some seriously amazing chocolate chip cookies that any eater – gluten-free or not – would be pleased to pick up (yes, the cookie platter was plumb empty halfway through our dinner party).

So thank you Sara for dreaming up such delicious, wholesome recipes and sharing them on Sprouted Kitchen. And thank you Hugh for capturing it all with your impeccable photography skills. I suspect these cookies – and your cookbook – will be warming my little home and my heart for a long time to come. Cheers.

Almond Meal Cookies with Chocolate Chips and Coconut_3

Almond Meal Cookies with Chocolate Chips and Coconut

Prep time
45 mins
Cook time
10 mins
Total time
55 mins

Gluten-free cookies from the Sprouted Kitchen Cookbook, featuring bits of dark chocolate, shredded coconut, and hearty almond meal.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Gluten-Free, Vegetarian
Serves: ~20 cookies
Ingredients

  • 1 1/4 cups (137 g) almond meal
  • 1/4 cup (30 g) chopped dairy-free 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

Instructions

1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
2. In a separate bowl, beat egg until uniform in color and doubled in volume.
3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
4. Chill in the fridge for at least 30 minutes or even overnight.
Preheat oven to 375 degrees F (190 C).
5. 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.
6.Bake until edges begin to brown, 7-10 minutes.
7. Remove from oven and let cool before serving.

Nutrition Information
Serving size: 1 cookie (of 20) Calories: 78 Fat: 6.3 g Saturated fat: 2.9 g Carbohydrates: 5 g Sugar: 3.5 g Fiber: 1 g Protein: 1.7 g

Almond Meal Cookies with Chocolate Chips and Coconut5
Hi, I’m Dana! I am a food stylist, photographer, creator of the Food Photography School, and author of the 31 Meals Cookbook and Everyday Cooking.

Find me on Twitter, Instagram, and Pinterest.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s