These Almond, Coconut & Chocolate Cookies are soft, moist and chewy, almost like a cross between a muffin and a cookie. They are also packed with healthy ingredients which makes for a more nutritious snack or treat! {Paleo, gluten-free & vegetarian}
The other day, I was on a mission to create some edible snowmen for a Christmas get together that we were having at our house.
I had never tested the recipe before (bad move), but I had concocted all of these ingredients in my head that I thought for sure would turn out.
So I started mixing all of the ingredients together and rolling them into big fat “snowballs.”
Then I randomly decided to try a bit just to make sure that it was actually edible. It turns out that it wasn’t what I was expecting AT ALL.
It was basically like eating sand.
It was wayyy too dry and crumbly and let’s just say that it wasn’t the taste I was going for.
So I tried adding a bunch of ingredients in an attempt to moisten the mixture so it didn’t feel like you were choking down a bunch of gravel.
Well, as it turns out, it was a mega bust and no matter what I did to this mixture, these snowmen just didn’t want to happen.
I really didn’t want to waste the mixture, but it just seemed like all hope was lost for creating my little winter creatures.
So then, on a whim, I said, what the heck, I’ll add some eggs and try baking the mixture into cookies.
Almond, coconut and chocolate flavoured cookies.
I didn’t have high hopes for these cookies but I really didn’t want to waste all of the ingredients I had already dumped into the bowl.
Well, as it turns out, the cookie making move was a good move.
The cookies turned out to be surprisingly delicious!
They were soft, moist and slightly chewy with a nice nutty chocolately flavour, almost like a cross between a muffin and a cookie.
Talk about delicious.
Not to mention, the ingredients list wasn’t too shabby either.
These almond coconut chocolate cookies are packed with healthy fats, protein and antioxidants and are lower in carbs and sugar than your typical cookie due to the use of almond and coconut flour and almond butter, which forms the base of the cookie.
Luckily, I had my whole tasting crew (AKA my family) staying at our house for our little guy’s first birthday party and everyone was able to attest to the goodness of these cookies.
So the moral of the story is, the next time, you think a recipe is a bust, try transforming it into a brand new concoction….like cookies, for example.
You might just surprise yourself with the outcome ;)
Table of Contents
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- No-Bake Flourless Chocolate Cookies
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Almond Flour Chocolate Chip Cookies
Ingredients
Dry ingredients:
- 1/2 cup almond flour
- 3/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup crushed sliced almonds
- 3/4 cup dark chocolate chips
Wet ingredients:
- 4 eggs beaten
- 1/2 cup almond butter
- 1/4 cup melted coconut oil
- 8 tbsp maple syrup
- 4 tbsp almond milk
- 3 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or use a silicone baking mat.
- In a large bowl, mix all of the dry ingredients together.
- In a medium bowl, whisk together all of the wet ingredients until combined.
- Pour the wet ingredients into the dry and mix until the mixture is well combined and resembles a thick cookie dough.
- Using a tablespoon or your hands, drop cookie dough onto the parchment paper and pat down gently to smooth surface. Use a fork to press down and flatten cookies slightly (since cookies won't expand while cooking).
- Bake for 15 minutes or until outside of cookie is slightly firm and lightly browned. The inside of the cookies will still feel pretty soft but they should firm up slightly as they cool. Allow to cool to room temperature and store in airtight container in fridge for up to a week or freezer for up to a month.
Notes
- Line the baking sheet with parchment paper or use a silicone baking mat to prevent cookies from sticking to the pan.
- Use your hands to combine the cookie dough to ensure ingredients are evenly distributed.
- Since the dough is relatively thick, I find it easier to use your hands to form the cookies and place them on the baking sheet.
- The cookies will feel slightly soft when they come out of the oven. Allow the cookies to fully cool for at least half and hour before consuming. This will give the cookies time to firm up.
- The cookies will appear a bit dry on the exterior when they first come out of the oven. If you store them in an air-tight container for several hours, the moisture will distribute itself and the cookies will appear more moist.
- Store in airtight container in fridge for up to a week or freezer for up to a month.
Nutrition
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Can I replace the 4 eggs with flax eggs?
I haven’t actually tried flax eggs out with this recipe. If you happen to try it out, please let me know how it turns out!