Cookie Time: Gluten Free Chocolate Chip Cookies with Coconut

Almond Meal Cookies with Chocolate Chips and Coconut

with a glass of raw milk on the side

Ingredients
from the Sprouted Kitchen Cookbook (which I just got for Christmas! Its amazing, buy it!) and very slightly modified by Me

• 1¼ cups almond flour meal
• ¼ cup dark chocolate chips (Sprouted Kitchen used cacao nibs)
• ½ cup shredded unsweetened coconut
• ½ tsp baking powder
• ¼ teaspoon sea salt
• ⅓ cup sucanat (Sprouted Kitchen used muscovado)
• 1 egg
• 3 Tbsp coconut oil, melted
• ½ tsp vanilla extract

Instructions

1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
2. In a separate bowl, beat egg until uniform in color and doubled in volume.
3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
4. Chill in the fridge for at least 30 minutes or even overnight.
5. Preheat oven to 375 degrees.
6. 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.
7. Bake until edges begin to brown, 7-10 minutes.
8. Remove from oven and let cool before serving.

                                                       Kids Approved!