This post may contain affiliate links for products that I endorse and use. If you buy from one of the links, I earn a commission at no cost to you.
Coconut chocolate chip cookies are a healthy alternative to traditional and are certain to satisfy a sweet tooth.
The world needs a lot of things, but does it need another chocolate chip cookie recipe? Probably not. But I’m going to share this one with you anyway.
It’s not your usual caramelized chocolate chip cookie made with lots of butter and brown sugar and wheat flour. Instead, it’s gluten-free and full of nutty, chewy coconut. So don’t look at like a substitute. Try thinking of it as a different cookie.
They’re sweetened with maple syrup, but you can swap honey for it if you’d like. You can also use sweetened coconut if you don’t mind the added sugar. Unsweetened leaves you with a less caramelized flavor, but it’s still good.
I chose almond meal for these, but you can use almond meal for a chewier texture. If you only have one, I wouldn’t go out of your way to get the other unless you have a preference. The coconut makes these chewier than other gluten-free chocolate chip cookie recipes.
For chocolate chips, just use your favorite. I like Ghirardelli chips or Guittard dark chocolate for a deep chocolate flavor, but any brand you have or like will work.
These will last for a few days stored at room temperature in an airtight container, and make the perfect snack to go with your favorite coffee or tea.
Coconut Chocolate Chip Cookies
These easy coconut chocolate chip cookies are gluten-free, extra chewy, and perfect for a healthy snack to satisfy your sweet tooth.
Equipment
- Mixing bowls
- Cookie scoop
Ingredients
- 1 1/2 cups almond meal or almond flour
- 1/2 cup finely shredded coconut
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper
- Combine the almond flour, coconut, baking soda, and salt in a mixing bowl and whisk to combine.
- In a separate bowl, whisk the coconut oil, maple syrup, and vanilla.
- Add the wet to the dry and mix well. Fold in the chocolate chips.
- Using a cooking scoop, scoop the dough onto the parchment.
- Bake for 10-12 minutes, until tops are dry and firm.
- Let cool before serving.
Nutrition
Calories: 61kcalCarbohydrates: 6gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 109mgPotassium: 12mgSugar: 5gCalcium: 6mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Tried this recipe?Let us know how it was!
