28 Jan almond meal cookies with coconut and cacao nibs
Before I even post this recipe, I want to give a big shout out to the creator and cookbook author Sara Forte of The Sprouted Kitchen. It’s a favorite cookbook of mine. These cookies are gluten free and delicious! I’ve made them dozens of times and they are a crowd pleaser. (one of these days I will take a picture to post).
In a large bowl, stir together:
- 1 1/4 cup almond meal
- 1/4 cup cacao nibs
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/3 cup muscavado sugar
Gently melt oil and add vanilla.
- a little less than 3 tablespoons coconut oil
- 1/2 teaspoon pure vanilla extract
In another bowl, beat the egg till it doubles in volume.
- 1 egg
Add the oil, vanilla and egg together (be sure the oil isn’t hot or it will cook the egg).
Combine the wet and dry ingredients and chill for 30 minutes or overnight.
Preheat the oven to 375 degrees.
Roll the chilled dough into 1″ balls and place on a baking sheet. Gently press the top so they flatten a bit.
Bake until the edges are a bit brown: 7-10 minutes.