.almond meal cookies with chocolate chips + coconut.

ever come across a recipe that makes you think about it non-stop? you find yourself salivating just at the thought of it? well, these cookies are simply just that for me. 

first of all, my friends morgan and greg are to be thanked for this find. see greg brought a few of these glorious beasts to work with him to share with my husband and i remember getting a text from pete that simply read "you have to get this cookie recipe from morgan". and if you knew my husband, you knew that he does not send those type of text's over anything sweet [he's a complete health freak!] so i knew they had to be good.

and holy hell, he was right!

my new favourite cookie recipe by far! easy to make, crispy and chewy, and not too sweet. a little reminiscent of a macaroon, but even tastier in my opinion. made with almond flour/meal instead of your tradition flour, which gives it a nuttier taste.
oh, and did i mention it's gluten free?? my only complaint - it makes about 20 small cookies.....
all i have to say is you gotta try this one out people!!

and thank you morgan and greg!

Almond Meal Cookies 

with Chocolate Chips + Coconut

[recipe from the Sprouted Kitchen Cookbook, makes about 20 small cookies]

Ingredients:

1 1/4 cups Almond Meal/Flour

1/4 cup chopped Dark Chocolate [we used Cacao Nibs]

1/2 cup shredded Unsweetened Coconut

1/2 tsp Baking Powder

1/4 tsp Salt

1/3 cup Brown Sugar [you could also use Muscovado]

1 Egg

3 Tbsp Coconut Oil, melted [you could also use Melted Butter]

1/2 tsp Vanilla Extract

Directions:

1] In a large mixing bowl, stir together almond meal, dark chocolate chops, coconut, baking powder, salt and sugar.

2] In a separate bowl, beat egg until uniform in color and doubled in volume.

3] Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.

4] Chill in the fridge for at least 30 minutes or even overnight.

5] Preheat oven to 375 degrees.

6] Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.

7] Bake until edges begin to brown, 7 - 10 minutes.

8] Remove from oven and let cool before serving.