15 minutes (+30 minutes to chill)
- 1 1/4 cups almond meal
- 1/2 cup shredded unsweetened coconut
- 1/2 tsp baking powder
- 1/2 tsp salt (scant)
- 1/2 cup coconut sugar
- 1 large egg
- 3 Tbsp coconut oil (melted) (Can substitute butter)
- 1 tsp almond or vanilla extract
- 1/3 cup chopped, sugar-free, dark chocolate chips (Lily’s) or chopped up sugar-free dark chocolate bar (Trader Joe’s – about 1 bar)
- In a large mixing bowl, stir together almond meal, coconut, baking powder, salt and coconut sugar.
- In a separate bowl, beat egg until uniform in color and doubled in volume.
- Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
- Stir in dark chocolate chips or chunks.
- Chill in the fridge for at least 30 minutes or even overnight.
- Preheat oven to 375 degrees F.
- Shape dough into 1-inch balls, place on baking sheet (lined with parchment paper or silicone sheet, or lightly greased with coconut oil) with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
- Bake until edges begin to brown, 7-10 minutes.
- Remove from oven and let cool before serving.
*Start checking the cookies at 7 minutes. You want the edges to be just slightly brown. The cookies will still seem soft but don’t over-bake them, they’ll dry out. My oven takes about 8 1/2 minutes.
After cooling completely, these cookies can be frozen. But a word of caution! If you’re storing in the freezer to prevent yourself from eating them up – realize that they are delicious straight from the freezer, so that may not be your salvation!