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The Best Gluten Free Coconut-Chocolate Chip Cookies I Ever Made

Ingredients

  • Dry Ingredients
  • 1 cups almond flour
  • ¾ cup Natural Swerve Sweetener
  • 2 tablespoons ground golden flax seed
  • ½ tsp baking powder remember is almond flour
  • ½ tsp baking soda
  • ½ tsp Himalayan or Sea Salt
  • 1/2 cup sliced walnuts or the nut of your choice
  • 1 cup raw cacao chips or 85% raw cacao bar I crumbled my own chips :
  • 1/2 tbsp Superfood Chocolate powder
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • Wet Ingredients
  • 2 Large eggs preferably pastured for those Omega 3's
  • 1/3 Cup Coconut Oil or Grass-fed butter
  • 1/4 cup almond milk
  • 1 tsp raw organic honey optional
  • 1 tsp almond extract
  • 1/2 cup shredded fresh coconut
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions

  • Preheat oven to 350°F.
  • Mix dry ingredients in a large mixing bowl.
  • In a separate bowl mix wet ingredients. Mix together until combined. Then add the shredded coconut, crushed walnuts and the chocolate chips. Mix well until all ingredients are well incorporated.
  • Line a cookie sheet with unbleached parchment paper and use a spoon to scoop the dough. If you want to get fancy use an ice cream scoop.
  • It's important that you use parchment paper for this recipe! If you don't, the cookies will stick to the sheet-no fun!.
  • Bake on center rack for about 10-12 minutes.
  • Cool cookies on the sheet for about 10 minutes then on a wire cooling rack.
  • Enjoy!