Description
If you’re on the hunt for a guilt-free treat that satisfies your sweet tooth, look no further than these Healthy Chocolate Coconut Cookies!
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups almond flour (4.9 oz.)
- 1 cup unsweetened shredded coconut *
- 1/3 cup cacao powder (or cocoa powder) *
- 1 Tablespoon cornstarch (or arrowroot powder)
- 2/3 cup coconut sugar (or dry sugar of choice) *
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt (+/-) *
Wet Ingredients:
- ½ cup almond butter (or cashew butter) *
- 1/3 cup pure maple syrup
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
- 1 Tablespoon warm water
Instructions
- Preheat the oven to 350 F, middle rack.
- Line a large baking sheet with parchment paper (or silicone pads), set aside.
- Place the all the Dry Ingredients into a large bowl, whisk to combine.
- Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand with a stiff spoon to incorporate all the ingredients. This may take a few moments as initially it will feel like the batter won’t come together, keep pressing the batter with a stiff spoon. The batter is ready when it can be pinched together and hold together. If too dry, add an additional ½ to 1 teaspoon of warm water until it comes together.
- Using a medium-sized cookie scoop (just shy of 2 Tablespoons) and scoop up some cookie dough, roll it into a firm, tightly packed dough ball with slightly damped hands, then while still in your hands flatten into a thick disk and place onto the cookie sheet. Continue until all the dough has been rolled into balls and flattened into thick disks.
- Place in a 350 F preheated oven for 9 to 10 minutes until the cookies are set.
- Remove from the oven and allow to cool on the baking sheet for 3 minutes, then remove and move them to a cooling rack. Allow to completely cool to room temperature, enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 23 to 24 cookies