Gluten-Free Almond Coconut Cookie Recipe
Preparation Time: 15 minutes
Cook Time: 8 minutes
Main Ingredient: Almonds
Additional Features:
GLUTEN FREE
Adapted from The Minimalist Baker
Makes about 12 small cookies
- 1 1/4 cups almond meal (ground almonds works)
- 1/4 cup cacao nibs
- 1/2 cup shredded unsweetened coconut
- 1/2 tsp baking powder
- 1/4 teaspoon salt
- 1/3 cup brown sugar (I used half brown sugar, half honey)
- 1 egg (or 2 egg whites)
- 3 heaping Tbsp coconut oil, melted
- 1/2 tsp vanilla extract
- Ground almonds in food processor until powdery with few chunks – or buy almond meal.
- Mix with coconut (make sure it isn’t sweetended), baking powder, salt, cacao nibs and sugar.
- In a separate bowl, combine egg, coconut oil and vanilla.
- Mix wet into dry ingredients until combined.
- Refrigerate mixture for 15-30 minutes. Preheat oven to 375 degrees F.
- Then, form into small bite sized balls on prepared cookie sheet about 1 inch apart from each other. Bake for 7-10 minutes, or until lightly browned and cooked through.
- Allow to cool thoroughly, then enjoy!
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