* 3/4 cup (170g) unsalted butter * 3/4 cups (135g) coconut sugar * 1/4 cup (50g) granulated sugar * 1 egg * 1 tsp almond extract * 1/2 tsp baking powder * 1/2 tsp baking soda * Pinch of salt * 1/2 cup (50g) shredded coconut * 1 milk chocolate bar, cut-up * *I used 1/2 cup (100g)* * 1 3/4 cups (216g) baking flour * *If using Gluten Free flour, add 1/2 tsp xanthan gum* * 3/4 cup (72g) almond flour * *If you don’t want to use almond flour, substitute the same amount mentioned for regular flour*
Directions
1. Preheat oven to 350°F (180°C) 2. In one bowl, cream together 3/4 cup (135g) coconut sugar, 1/4 cup (50g) granulated sugar, 1 tsp almond extract, and 3/4 cup (170g) unsalted butter (these are the wet ingredients) 3. Mix in 1 egg 4. In a separate bowl, mix together 1 3/4 cups (216g) flour, 3/4 (72g) almond flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and pinch of salt (these are the dry ingredients) 5. Slowly pour and stir together 1/4 portions of the dry ingredients into the wet ingredients, until fully combined 6. Fold in 1/2 cup (50g) shredded coconut, and cut-up milk chocolate pieces 7. Line a baking pan with either parchment paper – OR – cooking spray 8. Place golf ball sized portions of dough evenly on baking pan 9. Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes 10. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol. 11. Enjoy!
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[Recipe Link](https://www.sarahfreia.com/blog/gluten-free-coconut-almond-chocolate-chip-cookies-recipe)
Ingredients
* 3/4 cup (170g) unsalted butter
* 3/4 cups (135g) coconut sugar
* 1/4 cup (50g) granulated sugar
* 1 egg
* 1 tsp almond extract
* 1/2 tsp baking powder
* 1/2 tsp baking soda
* Pinch of salt
* 1/2 cup (50g) shredded coconut
* 1 milk chocolate bar, cut-up
* *I used 1/2 cup (100g)*
* 1 3/4 cups (216g) baking flour
* *If using Gluten Free flour, add 1/2 tsp xanthan gum*
* 3/4 cup (72g) almond flour
* *If you don’t want to use almond flour, substitute the same amount mentioned for regular flour*
Directions
1. Preheat oven to 350°F (180°C)
2. In one bowl, cream together 3/4 cup (135g) coconut sugar, 1/4 cup (50g) granulated sugar, 1 tsp almond extract, and 3/4 cup (170g) unsalted butter (these are the wet ingredients)
3. Mix in 1 egg
4. In a separate bowl, mix together 1 3/4 cups (216g) flour, 3/4 (72g) almond flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and pinch of salt (these are the dry ingredients)
5. Slowly pour and stir together 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
6. Fold in 1/2 cup (50g) shredded coconut, and cut-up milk chocolate pieces
7. Line a baking pan with either parchment paper – OR – cooking spray
8. Place golf ball sized portions of dough evenly on baking pan
9. Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes
10. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol.
11. Enjoy!