Almond, Coconut & Chocolate Chip Cookies - gluten-free
Author: 
Serves: 20
 
Ingredients
  • ½ cup sliced almonds
  • 1¼ cups almond meal
  • ¼ cups chocolate chips
  • ½ cup shredded coconut
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup raw sugar
  • 1 egg
  • 3 tablespoons coconut oil, melted
  • ½ teaspoon pure vanilla extract
Method
  1. Preheat the oven to 375 F. Toast the sliced almonds until fragrant and golden brown, 5-7 minutes. Let cool, and then chop well.
  2. In a large mixing bowl, stir together the almond meal, chocolate chips, chopped almonds, coconut, baking powder, salt and sugar.
  3. In another bowl, beat the egg very well until it’s a uniform color and doubles in volume.
  4. Whisk in the coconut oil and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and mix until just combined.
  6. Refrigerate bowl for at least 30 minutes.
  7. Roll the chilled dough into 1″ balls. Place on baking sheet with 1” space between them, and give them a gentle press with the palm of your hand to flatten them slightly.
  8. Bake until edges just begin to brown, about 7-10 minutes.
  9. Remove from the oven and allow to cool before serving.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/almond-coconut-chocolate-chip-cookies-gluten-free/