Coconut Almond Cookies
Coconut Almond Cookies
Gluten-Free Grain-Free, Vegan, Paleo
I don't know about you, but I love a cookie that is crispy on the outside, yet soft and chewy in the centre. And, although its a treat, it still can't be loaded full of sugar and/or fat because I work too hard to let my sweet tooth undermine my health! These delightful little morsels are gluten-free, grain-free, vegan and paleo. Don't stop reading though! Because these cookies are ALSO super delicious! So much so that even my husband - who likes full grain, full meat and full fat - GOBBLES them down! One more added benefit is that they are ready in just 25 minutes, so you don't have to spend a lot of time in the kitchen!
INGREDIENTS:
Cookie:
- ¾ cup almond flour
- 1 cup unsweetened desiccated coconut
- 1 flax egg (use regular egg if not vegan; see note below for flax egg)
- 4 Tbsp extra virgin coconut oil at room temp (NOT melted, just soft)
- 4 Tbsp maple syrup or coconut sugar (or use honey, if not vegan)
- 1 tsp cinnamon
- 1 pinch each ground nutmeg and ginger
Topping:
- 1 tsp. extra virgin olive oil
- ¼ cup dark chocolate (70% or higher)
- 3 tsp unsweetened desiccated coconut or sliced almonds
DIRECTIONS:
- Preheat oven to 355 degrees. Line cookie sheet with parchment and set aside.
- Add all cookie ingredients to a food processor (yes, you must use one to blend the ingredients – it doesn’t work well without one); process on medium speed until well combined.
- Form dough into ball and place in fridge for 15-20 minutes
- Grease hands with bit of coconut oil and form 8 small cookie balls; place on lined sheet.
- Press ball down til approx.. 1 cm thick.
- Bake for 12 minutes or until sides are golden brown.
- Cool on the baking sheet for 20 minutes; transfer to wire rack to fully cool.
- Make topping mixture by melting dark chocolate and coconut oil in microwave in 30 second bursts, stirring well each time.
- Decorate by dipping half of each cookie in the topping mixture; garnish with sliced almonds or desiccated coconut; dry again on cooling rack and then store up to 5 days in a cookie jar (IF they last that long!)