Food + Recipes

Almond Meal Cookies w. Coconut & Cacao Nibs

September 9, 2013

These gluten-free cookies are fabulously nutty and have a toasty, espresso-like flavor. Just another wholesome yet delicious recipe from The Sprouted Kitchen that will please even the most discerning ‘lil cookie lover. Enjoy with a cold glass of your favorite kind of milk!

Gather

  • 1 1/4 cups almond meal
  • 1/4 cup cacao nibs (omit for lil babes)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/3 cup muscovado sugar
  • 1 egg*
  • 3 tablespoons coconut oil, melted
  • 1/2 teaspoon pure vanilla extract

*For vegan, use Ener-G egg replacer or a mixture of 1 tablespoon of ground flax seed (flax meal) and 3 tablespoons of water.

Method

  1. In a large mixing bowl, stir together the almond meal, cacao nibs, coconut, baking powder, salt, and sugar.
  2. In another bowl, beat the egg very well until it is a uniform color and doubles in volume. Whisk in the coconut oil and vanilla extract. Add the wet mixture to the dry ingredients and mix until just combined.
  3. Put the bowl in the fridge and chill for at least 30 minutes, or up to overnight.
  4. Preheat the oven to 375°F. Using your hands, roll the chilled dough into balls no larger than 1 inch in diameter and place on a baking sheet with 1 1/2-inch space, giving them a gentle press on the tops to flatten just a bit. (Note: Don’t use a nonstick baking mat or parchment paper, as the bit of crust on the bottom of each cookie helps keep the delicate treats together.)
  5. Bake until the edges just begin to brown, 7 to 10 minutes.
  6. Remove from the oven and let cool before serving.

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2 Comments

  • Reply Batool June 3, 2017 at 5:26 am

    Hi! Beautiful recipe! Will it work with almond flour? I only have the superfine in my pantry right now

    • Reply Natureal Mom June 11, 2017 at 5:21 pm

      Thanks! I’m not sure if superfine will work or not… let me know how it turns out if you try it that way!

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