Grain-Free Chocolate Coconut Cookies
These Grain-Free Chocolate Coconut Cookies are 1 bowl, 8 ingredients and everything you want in a cookie. Crispy edges, fudgy and chewy center and the very definition of decadence! Truly hard to believe they are grain-free, vegan, gluten-free, oil-free and ready in 20 minutes!
Servings: 1 dozen cookies
Calories: 156kcal
Ingredients
- 1 cup (112g) superfine blanched almond flour
- 1/2 cup (40g) unsweetened shredded coconut
- 1/4 cup (24g) unsweetened cocoa powder
- 2 tablespoons (16g) cornstarch (tapioca should work too)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons (120g) maple syrup
- 1 teaspoon (5g) vanilla extract
- 1/2 cup (120g) chocolate chunks
- The scale I use.
NOTE
- Always use a scale for baking and follow MY weights, this ensures accurate results since we all measure differently with cups. And it is MUCH faster to measure this way since you just use 1 bowl to add to the scale and add all of the ingredients straight from the container, instead of having to get out a bunch of different measuring cups. SO fast and accurate.
Instructions
- Preheat an oven to 350°F (177°C) and line 2 sheet pans with parchment paper.
- (To a large bowl, add almond flour, coconut, cocoa powder, cornstarch, salt and baking soda and whisk well.
- Pour in the syrup, vanilla and chocolate chunks. Stir well until a very thick, almost stiff batter forms. It will be very sticky. You probably don't want to taste the batter. No, you don't. It will be hard to stop eating it.
- Use a cookie scoop or form round shapes with 2 tablespoons worth of dough. It will be a little sticky to roll into balls with your hands, but does OR just form the shapes on the pan pressing them down to 1/4 - 1/2 inch thick and smooth the edges into a round shape after dipping your fingertips in water. Place each cookie 2 inches apart. I did 6 at a time on the pan.
- Bake for 10 minutes. They should have spread nicely and puffed up. I found 10 minutes to be perfect in my oven with crispy edges and a chewy moist center. Your oven may vary, but I would warn to not overbake them too long or it can dry out the centers. Cool on the pan for 10 minutes before moving to cooling rack. Makes 1 dozen. These will soften by the next day, but it's not like they will last that long anyways, who are we kidding.
Nutrition
Serving: 1cookie | Calories: 156kcal | Carbohydrates: 17.6g | Protein: 3.1g | Fat: 9.4g | Sodium: 105mg | Fiber: 2.8g | Sugar: 11.3g