Coconut almond chocolate cookies are moist cookies that can easily be adapted to meet a range of dietary preferences.
Total Time:1 hour
3/4 cup almond flour
1/4 cup coconut flour
1/3 cup dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons coconut oil
3/4 cup brown sugar
6 tablespoons almond butter
1–1/2 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup semi-sweet chocolate chips (use dairy free chips, if desired)
1/2 cup shredded coconut
1/3 cup of almonds, chopped
Preheat the oven to 350 degrees.
In a bowl, combine the flours, cocoa powder, baking soda, and salt.
In a large bowl or in the bowl of a stand mixer, beat the coconut oil and sugar on medium speed until smooth and combined, about 2 minutes. Add the almond butter and beat for another minute. Add the extracts and egg and beat for one minute, scraping the bowl as needed. On low speed, add the dry ingredients and mix only until combined. Fold in the chocolate chips, shredded coconut, and almonds.
Scoop out 2 tablespoon sized balls of dough on to a parchment or baking mat lined sheet pan. Flatten slightly with the palm of your hand.
Bake for 10-12 minutes or until the cookies no longer appear wet in the middle. Allow to cool completely on a cooling rack.