i don’t really like coconut. i don’t love the flavor, and always thought it had a weird texture. but when i saw a recipe for almond cookies with coconut and cocoa nibs in the sprouted kitchen, i was intrigued. everything else i have ever made from this cookbook has been fantastic, and i was looking for something yummy and gluten free that i could make for my end-of-semester lab party. so i figured i would give them a go, coconut and all, and hope for the best.
these cookies were a total success! they are crispy at the edges, and chewy on the inside, and the coconut actually works really well with the nutty almond flavor. the coconut also adds a little bit of a flaky texture, while the cocoa nibs add a chocolatey crunch in each bite. the flavors all come together to create an elegant balance that makes these cookies taste very grown up (but that’s not to say they’re not kid-friendly too) and delicious, even for a coconut-disliker like me. once dessert started, they didn’t last long!
nutty, crispy on the edges, chewy on the inside, gluten free cookies with an elegant balance of flavor.
- 1¼ cups almond flour
- ¼ cup cocoa nibs
- ½ cup unsweetened shredded coconut
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup organic cane sugar
- 1 egg
- 3 tablespoons coconut oil, melted
- ½ teaspoon vanilla extract
- in a large bowl, combine the almond flour, cocoa nibs, coconut, baking powder, salt, and sugar.
- in a small bowl, whisk the egg until it is a uniform color and has doubled in volume. whisk in the coconut oil and vanilla.
- add the wet mixture to the dry ingredients and mix until it is all just combined. put the bowl in the fridge for at least 30 minutes.
- preheat the oven to 375°f. roll small balls of dough (about 1 inch in diameter) with your hands and place them on an ungreased, unlined baking sheet. press gently on the top of each ball to flatten it a bit.
- bake the cookies for about 10 minutes, until the edges just begin to turn brown. let them cool completely on the baking sheet.