Almond, Chocolate Chip and Coconut Cookies (Gluten-free)

In a large bowl, whisk together the almond flour, chocolate, coconut, baking powder, salt and brown sugar.  In a separate bowl, beat the eggs for a couple of minutes (I used my electric hand mixer) until they are doubled in volume, then whisk in the coconut oil and vanilla.  Add the wet mix to the dry and stir until just combined, then use a cookie scoop to make even 1 tablespoon mounds on a plate or baking sheet and chill the dough balls in the fridge for 30 minutes (or for as long as overnight, as long as you cover them).

When you’re ready to bake, preheat the oven to 375 and line a couple of baking sheets with parchment.  Arrange the balls on the baking sheet and then press them down slightly to flatten them a bit – they don’t spread too much so you can fit quite a few on a single baking sheet.  Bake until the edges just start to brown, 8 to 10 minutes, and then allow them to cool on the pan for 10 to 15 minutes before removing them to a rack to cool completely (or eating them!).