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Coconut Almond Chocolate Chip Cookies

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Prep Time 5 mins
Calories 297 kcal

Ingredients
  

COOKIE

  • 6 cups blanched almond flour
  • 2 tsp baking powder
  • 4 tsp flax seed meal
  • 1 tsp fine salt
  • 2 cups dark chocolate chips
  • 2 cups shredded unsweetened coconut flakes
  • ⅔ cup coconut oil, melted
  • 2½ cups pure maple syrup
  • 2 tbs pure vanilla extract

TOPPING

  • coarse or flake salt
  • unsweetened coconut flakes
  • dark chocolate chips

Instructions
 

  • Preheat oven to 325ºF. Line several baking sheets with parchment paper. Set aside.
  • In a large bowl, whisk almond flour, baking powder, flax seed meal and salt.
  • Add chocolate chips and coconut flakes and stir to combine.
  • Add coconut oil, maple syrup and vanilla to the dry ingredients. Mix well to
    combine.
  • Refrigerate the cookie dough for 30 minutes, or place in the freezer for 15
    minutes. You can either refrigerate the cookie dough in the bowl or form into
    cookies and refrigerate the baking sheet with the cookies.
  • To shape the cookies, form into tablespoon sized balls for small cookies or 1⁄4 cup
    for large cookies and place on parchment lined baking sheet, about 2 inches
    apart. Do not overcrowd pan. Typically no more than 8-10 small cookies or 6
    large for each baking sheet.
  • Press down lightly on each cookie to slightly flatten. Top each cookie with a few
    more chocolate chips, coconut flakes and sprinkle with coarse or flake salt.
  • Bake for 8-10 minutes, or until slightly golden.
  • Cool pan on baking rack until ready to enjoy.
  • These cookies will keep well if refrigerated or frozen in an airtight container. Once refrigerated or frozen, let cookies come to room temperature before enjoying!

Nutrition

Calories: 297kcal
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