Almond Meal Cookies with Chocolate Chips and Coconut

Name: Kue Makan Almond dengan Keripik Coklat dan Kelapa
Total time: 55 min
Yield: 20 servings
Cuisine: Indonesian
Ingredients: 1 1/4 cups almond meal or almond flour* ((see notes // not almond pulp from making almond milk)); 1/4 cup chopped dairy-free dark chocolate ((Sara used cacao nibs)); 1/2 cup shredded unsweetened coconut; 1/2 tsp baking powder; 1/4 tsp salt ((Sara used sea salt)); 1/3 cup brown sugar ((Sara used muscovado)); 1 large egg; 3 Tbsp coconut oil ((melted)); 1/2 tsp vanilla extract

Gluten-free cookies from the Sprouted Kitchen Cookbook, featuring bits of dark chocolate, shredded coconut, and hearty almond meal.

⏱️ 55 min 🔪 Prep: 45 min 🔥 Cook: 10 min 📊 Medium 👁️ 7 views

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Kue Makan Almond dengan Keripik Coklat dan Kelapa

Foto: Minimalist Baker — Minimalist Baker

Ingredients

20 servings

1 1/4 cups almond meal or almond flour* ((see notes // not almond pulp from making almond milk))
1/4 cup chopped dairy-free dark chocolate ((Sara used cacao nibs))
1/2 cup shredded unsweetened coconut
1/2 tsp baking powder
1/4 tsp salt ((Sara used sea salt))
1/3 cup brown sugar ((Sara used muscovado))
1 large egg
3 Tbsp coconut oil ((melted))
1/2 tsp vanilla extract

Steps

In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
In a separate bowl, beat egg using a whisk or large fork until uniform in color and slightly foamy.
Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
Chill in the fridge for 15-30 minutes.
Preheat oven to 375 degrees F (190 C) and grease a baking sheet or line with parchment paper.
Shape dough into 1-inch discs (we like using this small cookie scoop or a tablespoon) and place on the prepared baking sheet. Make sure the cookies are pressed down because they don't spread much.
Bake until edges begin to brown, 8-12 minutes.
Remove from oven and let cool completely before serving.