Almond Flour Cookies with Coconut and Chocolate Chips

Easy and quick cookies that are also gluten free

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Name: Almond Flour Cookies with Coconut and Chocolate Chips
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: gluten free
Ingredients: 1 1/4 cups almond flour; 1/4 cup Dark chocolate chopped or chips; 1/2 cup Unsweetened coconut shredded; 1/2 tsp Baking powder; 1/4 teaspoon salt; 1/3 cup Brown sugar; 1 egg; 3 tablespoons coconut oil melted; 1/2 teaspoon vanilla extract

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INGREDIENTS

1 1/4 cups almond flour
1/4 cup Dark chocolate ; chopped or chips
1/2 cup Unsweetened coconut ; shredded
1/2 tsp Baking powder
1/4 teaspoon salt
1/3 cup Brown sugar
1 egg
3 tablespoons coconut oil ; melted
1/2 teaspoon vanilla extract

Servings

INSTRUCTIONS

1.In a large mixing bowl, mix 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.

5.Preheat oven to 375 degrees.

6.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.

7.Bake until edges begin to brown, 7-10 minutes. (Julia had to bake longer to get golden brown)

8.Remove from oven and let cool before serving.

Nutrition Information

Serving size: 20 cookies; per cookie: 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

NOTES

This recipe can be doubled easily. Julia had to bake almost twice as long, but this could have been due to a faulty oven.

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Almond Flour Cookies with Coconut and Chocolate Chips

1 1/4 cups almond flour
1/4 cup Dark chocolate chopped or chips
1/2 cup Unsweetened coconut shredded
1/2 tsp Baking powder
1/4 teaspoon salt
1/3 cup Brown sugar
1 egg
3 tablespoons coconut oil melted
1/2 teaspoon vanilla extract

1.In a large mixing bowl, mix 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.
5.Preheat oven to 375 degrees.
6.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.
7.Bake until edges begin to brown, 7-10 minutes. (Julia had to bake longer to get golden brown)
8.Remove from oven and let cool before serving.

Nutrition Information

Serving size: 20 cookies; per cookie: 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

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Nutrition

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Serving Size: 1 Serving (524g)
Recipe Makes: 1 Servings

Calories: 2465
Calories from Fat: 1539 (62%)

Amt Per Serving		% DV

	Total Fat 171g	228 %
	Saturated Fat 94.2g	471 %
	Monounsaturated Fat 49g
	Polyunsanturated Fat 16.8g
Cholesterol 216.4mg		67 %
Sodium 187.1mg		6 %
Potassium 1853.4mg		49 %
Total Carbohydrate 217.7g		64 %
	Dietary Fiber 30.3g	121 %
	Sugars, other 187.4g
Protein 41g		59 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2465

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