Imagine sinking your teeth into a decadent chocolate cookie that's not just irresistibly delicious, but also surprisingly healthy! These Almond Coconut Chocolate Cookies are about to revolutionize your dessert game, offering a perfect blend of rich chocolate, nutty almond, and tropical coconut flavors that will make your taste buds dance with joy. Whether you're a health-conscious foodie or a chocolate lover seeking a smarter treat, this recipe is your ultimate solution to satisfying sweet cravings without compromising on nutrition.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 16 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup shredded coconut
- 1/4 cup cocoa powder
- 1/4 cup honey
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cookie removal.
- In a large mixing bowl, combine the almond flour, shredded coconut, cocoa powder, baking soda, and salt. Whisk the dry ingredients together until they are well incorporated and free of any lumps.
- In a separate microwave-safe bowl, melt the coconut oil until it becomes liquid. Add honey and vanilla extract to the melted coconut oil and mix thoroughly until the wet ingredients are fully combined.
- Pour the liquid ingredients into the dry ingredient mixture. Stir with a spatula or wooden spoon until a cohesive dough forms. The mixture should be slightly sticky but hold together when pressed.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet. Space the cookies about 2 inches apart to allow for slight spreading during baking.
- Gently flatten each cookie with the back of a spoon or your fingertips to create a uniform thickness, approximately 1/2 inch high.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies will appear slightly soft but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely, which will help them set and develop a perfect texture.
- Optional: Once cooled, you can drizzle melted dark chocolate or sprinkle additional shredded coconut on top for extra flavor and decoration.
- Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use fresh, high-quality ingredients for the best flavor and texture. Room temperature ingredients blend more smoothly.
- Make sure your coconut oil is properly melted but not hot when mixing with other wet ingredients to prevent ingredient separation.
- Don't overmix the dough - just combine until ingredients are incorporated to keep cookies tender.
- For uniform cookies, use a cookie scoop or weigh each portion for consistent sizing.
- Allow cookies to cool completely on the wire rack to achieve the perfect chewy-crisp texture.
- For extra indulgence, try adding a sprinkle of sea salt on top before baking to enhance the chocolate flavor.
- These cookies are naturally gluten-free and can be made vegan by substituting honey with maple syrup.
- Store in an airtight container to maintain freshness and prevent them from becoming too dry.
Nutrition Facts
Calories: 174kcal
Carbohydrates: 14g
Protein: 2g
Fat: 12g
Saturated Fat: 9g
Cholesterol: 0mg
