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Gluten Free Almond Coconut Cookies

 

 

Yields:  28 - 32 cookies          Prep Time:  15 minutes       Total Time:  45 minutes

 

A delicious gluten free cookie moistened with coconut oil and chewy texture from shredded coconut and almond meal.  Chocolate drizzled over the top completes the irresistible triad of coconut, almond and chocolate.

 

Ingredients

1 cup almond meal

1/2 cup unsweetened shredded coconut

1/2 cup sweet sorghum flour

1/2 cup powdered sugar

1/2 cup cane sugar

1/4 cup coconut oil, semi-liquid state for easy blending

2 eggs, room temperature

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking soda

 

1 cup chocolate chips

 

Directions

1. Preheat oven to 400 degrees Fahrenheit.

 

2. Combine coconut oil, powdered sugar, cane sugar, eggs and vanilla until well combined.

 

3. In a separate bowl, combine dry ingredients of almond meal, shredded coconut, sorghum flour, salt and baking soda.  Mix well.

 

4. Slowly incorporate the dry ingredients in to the wet ingredients and mix well. 

 

5. Scoop 1 tablespoon of the dough and roll into a ball.  Gently place on a parchment paper lined baking pan and baking at 400 degrees for 10 minutes, until edges start to brown.

 

6. Remove from oven and let cool on a cooling rack.

 

7. Melt 1 cup of chocolate chips and 1/4 teaspoon of coconut oil over a double boiler until completely melted.  Using a fork or a spoon, drizzle the chocolate over the cookies and let harden.

 

 

Boy, oh, boy are these some tasty cookies!  Lucky for me, they are filled with healthy fats from coconut oil and almond meal.  Because there are super nutrient dense foods, they are also filling, which saves me from eating the whole batch.  I’m not kidding. 

 

The flavors and textures of these cookies are reminiscent of a favorite candy bar and a macaroon.  They are also gluten free, using sorghum flour to help bind them together.  Here is some info on gluten free flours, including sorghum, among others I used when creating a gluten free vanilla cupcake.

 

I have been baking all week, and these are a refreshing change from butter cookies.  Although, I still don’t think I’d turn one away if one was offered…

 

I chose to drizzle the tops with chocolate, which is completely optional.  I tend to add chocolate to everything, because, well, it’s chocolate (and it looks fancy).  You could always melt the chocolate in the microwave.  A double boiler is used to melt the chocolate so as not to burn it, keeping it away from direct heat.  I didn't have a double boiler, so I used a glass Pyrex measuring cup over boiling water.  Pretty simple, just sounds complicated!  

 

Whether you keep these on hand for home eating or for company and/or holiday feasting, these are sure to go fast!

 

Pin it on Pinterest!

 

 

 

 

 

 

 

 

 

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Tahini Chocolate Chip Cookies (GF)

 

 

 

 

 

 

 

Oatmeal and Raspberry Jam Bars

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