If you buy good dark chocolate then these are gluten AND lactose free!  And super tasty!  I found this recipe at the Minimalist Baker – enjoy!

Almond Meal, Chocolate Chip and Coconut Cookies

2 1/2 c. almond meal

1 c. chopped dark chocolate (or just chocolate chips)

1 c. unsweetened coconut

1 t. baking powder

1/2 t. salt

2/3 c. brown sugar

2 eggs

6 T. coconut oil, melted

1 t. vanilla

In a large bowl, whisk together the almond meal, 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 cover the dough and chill it in the fridge for 30 minutes or for as long as overnight.

When you’re ready to bake, preheat the oven to 375 and line a couple of baking sheets with parchment.  Shape the dough into 1-inch balls 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, about 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!).

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