Almond, Coconut, Chocolate Chip Cookies

The Best Cookies Ever!

These are absolutely my favorite cookies. I didn't even know about the existence of Almond Meal until I saw this recipe and now I love it! I found the recipe on Pinterest, although, mine always look different than the pinner's picture, and I had to tweak it a little. 

This recipe is easy, but it only makes about 18 pretty small cookies (perfect for snacking). So, if you need a good amount of them, you'll definitely want to double the recipe, especially if you want to have enough to last a day or two. They tend to disappear quickly. 

Also, for best results, the cookie dough needs to be refrigerated for about 30 minutes (a detail I didn't see until I was already into it the first time and hadn't accounted for). But other than that, these cookies go from in the bowl to yummy in your tummy pretty quickly. 

Ingredients:

½ Cup Sliced Almonds 
1 ¼ Cups Almond Meal
¼  Cups Non GMO Chocolate Chips 
½  Cup Organic Coconut Flakes
½  Teaspoon Non Aluminum Baking Powder
½  Teaspoon Salt
1/3 Cup Organic or Raw Sugar 
1 Organic Cage Free Egg
3 Tablespoons Organic Coconut Oil, Melted
½ Teaspoon Organic Pure Vanilla Extract  

 Getting Ready

1. Preheat the oven to 325 F. Toast the sliced almonds until fragrant and golden brown, 3-5 minutes. Let cool, and then chop well. (Keep an eye on them, they burn quickly).
2. Put 3 tablespoons of the coconut oil in a small saucepan and simmer over a low heat. As soon as it is melted, turn off and let sit until you are ready to use. 

Directions:

1.  Turn oven up to 375 F. 

2.   In a large mixing bowl, stir together the almond meal, chocolate chips, almonds, coconut, baking powder, salt and sugar.

3.   In another bowl, beat the egg very well with an electric mixer until it’s a uniform color and doubles in volume.

4.   Whisk in the melted coconut oil and vanilla extract.

5.   Combine wet and dry ingredients into one bowl and stir.

6.   Refrigerate covered bowl for at least 30 minutes.

7.   Roll the chilled dough into 1″ balls. Place on baking sheet with 1” space between them.

8.   Bake until edges just begin to brown, about 12-15 minutes.

9.   Remove from the oven and allow to cool before serving.

Makes about 18 cookies