Almond Coconut Cinnamon Chocolate Chip Cookies
Who doesn't love chocolate chip cookies?! Actually, I do know people who don't like chocolate - it's weird, but I love them anyway. Personally, I love chocolate, and I like it even better when it's combined with almond, coconut, and cinnamon in a delicious chewy cookie. These cookies also have the benefit of having no refined sugar (other than that in the chocolate chips) and of being gluten free. You can also replace the coconut with oatmeal if you don't like coconut or have an allergy. They are perfect on their own or with a nice hot cup of coffee after a meal or an afternoon cappuccino. This recipe makes about 20 cookies.
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Almond Coconut Cinnamon Chocolate Chip Cookies
Who doesn't love chocolate chip cookies?! Actually, I do know people who don't like chocolate – it's weird, but I love them anyway. Personally, I love chocolate, and I like it even better when it's combined with almond, coconut, and cinnamon in a delicious chewy cookie. These cookies also have the benefit of having no refined sugar (other than that in the chocolate chips) and of being gluten free. You can also replace the coconut with oatmeal if you don't like coconut or have an allergy. They are perfect on their own or with a nice hot cup of coffee after a meal or an afternoon cappuccino. This recipe makes about 20 cookies.
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Servings: 10 people
Calories: 312 kcal
Net Carbs: 19 g
Ingredients
- 1 cup (250 g) almond butter
- 1/3 cup (113 g) honey
- 1 (1) egg
- 1/2 Tbsp (1/2 Tbsp ) pure vanilla extract
- 1/2 Tbsp (1/2 Tbsp) almond extract
- 1/2 tsp (1/2 tsp ) salt
- 1/2 tsp (1/2 tsp) baking soda
- 1/2 tsp (1/2 tsp ) aluminum free baking powder
- 1 tsp (1 tsp) cinnamon
- 2/3 cup (62 g) shredded unsweetened coconut, (or oatmeal)
- 3/4 cup (135 g) bittersweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- Stir the first 9 ingredients together, mixing until well combined after each addition. Add the coconut and chocolate chips; mix well.
- Using a tablespoon, scoop the cookie dough out and place the scoops on the cookie sheet. Each cookie should be about 1 inch in diameter and 2 inches apart. You'll probably have to make two batches or use two sheet because they won't all fit on one sheet.
- Bake for 13 minutes. Then turn the oven off and let the cookies sit inside the cooling oven for 3 more minutes. When the cookies are removed, let them cool completely so that they can set. The cookies should be doughy when cooled.
Nutrition
Calories: 312kcalFat: 23gSodium: 223mgNet Carbs: 19gSaturated Fat: 9gPotassium: 318mgCarbohydrates: 23gVitamin A: 24IUServing: 2cookiesFiber: 4gVitamin C: 1mgSugar: 16gCalcium: 151mgProtein: 7gCholesterol: 17mgIron: 1mg
Hi! I'm Erin
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.