Gluten free cookies from the Sprouted Kitchen Cookbook, featuring bits of dark chocolate, shredded coconut, and hearty almond meal.
1 1/4 cups almond meal
1/4 cup chopped dark chocolate
1/2 cup shredded unsweetened coconut
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/3 cup brown xylitol (combine 1/3 cup xylitol with 1/2 teaspoon of molasses)
3 Tbsp coconut oil, melted
1/2 tsp vanilla extract
In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and brown xylitol.
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.
Chill in the fridge for at least 30 minutes or even overnight.
Preheat oven to 375 degrees F (190 C).
Shape dough into 1-inch balls, place on baking sheet 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.
Modified recipe from: https://minimalistbaker.com/almond-meal-cookies-with-chocolate-chips-and-coconut/