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.
