I wish I could take full credit for these tasty almond coconut chocolate creations, which without fail cause the response “You made these? They’re SO good! Can I have the recipe?” But like many things I bake, I started with an idea, Googled it, found something that sounded like what I had in mind and then tweaked it—in this case just a little bit. When I searched for something along the lines of “almond meal coconut chocolate cookie” I ended up at a recipe that originated from The Sprouted Kitchen cookbook. The most major changes I made are an increase in volume so as to produce more than a dozen sizable cookies (they’re so good that they will disappear quickly so might as well make extra while you’re at it!), a change in the sweetener from sugar to brown rice syrup, and an increase in cooking time. Also, I usually use chocolate chips instead of cacao nibs (or a combination of the two), but you can do either depending on how sweet you want them.The end result is a very moist, dense cookie with a lightly browned top and bottom. They really do taste like a healthy version of Almond Joy candy bars. These are also one of the few gluten-free cookies I’ve ever had that taste as good as, if not better than, most cookies that contain gluten. An added bonus is these can be whipped up quickly, and while the recipe calls for refrigerating the dough for 30 minutes, I’ve done it without that step and the end result was fine. So give them a try and see if you’re transported back to the Halloweens of your childhood when your belly was full of those little chocolate-coated coconut bars with an almond on top. This time if you eat several in a sitting, though, you won’t feel ill!
(makes about 15 hefty cookies)
2 3/4 cups almond meal (I like to mix Bob’s Red Mill, which is very light and fine, and Trader Joe’s, which is darker and coarser)
3/4 cup semi-sweet chocolate chips (or cacao nibs, or a combo of the two)
1 cup shredded unsweetened coconut
1 tsp. baking powder
1/2 tsp. sea salt
5 Tbsp. coconut oil melted
1 tsp. vanilla extract
3/4 cup brown rice syrup
Preheat oven to 375°F.
In a large mixing bowl, stir together almond meal, chocolate chips, coconut, baking powder and salt. In a separate bowl, beat eggs until doubled in volume, whisk in the coconut oil, vanilla, and brown rice syrup. Add to dry ingredients and mix until just combined. Chill in the fridge for at least 30 minutes or even overnight.
Line a baking sheet with parchment paper. Shape dough into 1.5-inch balls and place on the parchment. Press down slightly to flatten a bit. Bake until edges begin to brown, about 12 minutes. Allow to cool slightly and then enjoy! Best eaten while chocolate is still warm and runny, but they keep well in an airtight container for up to a week.