A twist on traditional chocolate chip cookies made with almond meal in place of flour for a gluten free option. They’re great for coconut lovers and the chocolate chips make it a yummy combination that results in a chewy cookie.
Gluten Free Chocolate Chip and Coconut Cookies
Makes 12-15 cookies
- 1 cup almond meal
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips
- ½ cup shredded unsweetened coconut
- ½ cup brown sugar
- 1 egg
- 3 Tablespoons butter, melted (can use coconut oil)
- 1 teaspoon vanilla extract (or rum)
Optional: melted chocolate and toasted coconut
In a bowl, stir together the almond meal, baking powder, salt, chocolate chips and coconut.
In a large bowl, beat together sugar and egg until mixed. Whisk in butter and vanilla. Gradually add in dry ingredients and mix just until combined (do not over mix).
Wrap in plastic wrap and place in the refrigerator for at least 30 minutes.
Preheat oven to 350 degrees F.
Shape dough into 1-inch balls, place on baking sheet lined with parchment paper. Press down slightly to flatten a bit. Bake for 10-12 minutes or until edges begin to brown. Remove from oven and let cool before serving.
If desired, drizzle top with melted chocolate and sprinkle toasted coconuts (add coconuts to dry pan until toasted, stirring often)
Coconut Rum Cocktail
- 2 oz rum
- 1 oz coconut water or milk
- 1 oz pineapple juice
In a shaker filled with ice, shake ingredients together and strain into a glass.