Almond Meal Cookies with Chocolate Chips and Coconut

I made these cookies today. I substituted Swerve brown sugar for regular brown sugar and the results were very good! I will definitely be making these again.

This recipe is a big hit! I followed the directions exactly and the cookies are delicious, the texture chewy and the taste delicious. My friend is visiting tomorrow and is on a gluten free diet and I know she will love them. We do! Great recipe.

Everyone from my 13 month old granddaughter to me just loves these cookies. I have issues with coconut oil so I use canola or corn oil and they are perfect.

These cookies are a staple in my house!!! Totally love them

So quick and easy. They tasted so good!!! I switched the choc chips with oats, and they were perfect.

I have made these countless times, this is actually my very favorite chocolate chip cookie recipe! Everyone loves them, and as a diabetic, I love that they are a healthy treat! Thanks so much for such a wonderful recipe!

I’ve been making this cookie for my gluten free friends ever since you printed it. I get asked to make them every year for Christmas holidays. Good cookie!

Loved these – simple and yummy.

I love this recipe – it is fantastic as written and very forgiving as well. Yes to cocoa nibs! I do find with almond meal they don’t spread much so I either press with a fork or add a bit of almond milk. Other variations I have tried with success: skipped coconut and replaced with extra almond flour, have reduced sugar and replaced with more almond flour, have made with vegan flax egg, and made with avocado oil instead of coconut oil – all delicious! Also great as a breakfast cookie replacing some coconut with pumpkin seeds and museli. Thanks for the great treat!

❤️

These are delicious. I will definitely make these again and recommend the recipe to my gluten free friends. Warning: when they say to grease the cookie sheet they really mean it. Also they do spread a bit so beware.

These turned out perfect, even though I made a couple errors! 1. I missed the note about almond meal vs flour and used 1.25 cups of Bob Mill’s almond flour. 2. I forgot to chill. I thought they’d be dry but when I took a bite, they were delicious and moist. I tried to be careful when measuring the flour: gently scooped to avoid using too much. Maybe that helped? I will definitely make these again. No substitutions.

My friend and I were having a Zoom baking date and were looking for a sweety treaty to bake together. One of us did not have brown sugar and replaced it with white sugar and maple syrup instead (almost 1/3 cup of white sugar and top it up with maple syrup). The recipe was easy to follow and we appreciated the useful descriptions at each step. Unfortunately, while following the tablespoon measure in the instructions, we still only managed to make 10-12 biscuits each :( After a painful 15 minute wait for them to cool, we finally tasted. They were WELL worth the wait. Happy dancing and 5 stars all round. Not sure what Ferment4Life was talking about in the comments, these were a blast!

I used 3 T butter and ground up sliced almonds in my blender. Baked for. 8 minutes at 375. They got a little too brown around the edges but still crunchy and delish. Next time I will bake at 350. Best thing about these cookies is the small amount of sugar. This recipe is a keeper! Thank you
P S I will be shopping for a oven thermometer to check how accurate my oven is.

Delicious recipe, thank you! Love that they’re not too sweet. I put slightly less brown sugar and added freshly grated orange rind. Yum.

I have made several batches of this amazing cookie. Everyone has loved them! They’re a hit whether people eat gluten-free or not. I substituted coconut palm sugar for the brown sugar. I renamed them Chewy Coconut Chocolate Chip Cookies. I will definitely be making them on a regular basis.

I made these today. I didn’t have almond flour so I pulsed blanched almond flakes in a food processor. The mix was a bit too runny so I ended up adding some oat flour into it. The cookies turned out great and they taste amazing. I will definitely make them again.

I have made these cookies a few times and absolutely LOVE them. I add chopped, roasted pecans and also use slightly less sugar and salt and they come out perfectly. I like making the batter early in the day and then pop them in the oven during dinner or while cleaning up. Quick, easy, and delicious. Thank you!

I am living in Thailand at the moment, so these are great to make as the coconut oil never solidifies unless refrigerated. These are some of my favorite cookies…but better than that, two times making them for others, they told me these were the best cookies they’ve had. And these friends (especially one of them) are quite the bakers themselves. The besides the taste, the texture is great…and not so sweet, but just right!

This is my go-to cookie recipe – so easy to make and I love that it doesn’t make too many cookies, just enough to serve after dinner!

Okay… I absent mindedly posted the review without putting a rating, but it says a lot that I’m making them again today. ( giving 5 stars). My partner says these are the best biscuits he’s had., and we’ve been together 45 years. This time I’m adding quarter of a cup of finely chopped apricots. I’ve reduced the brown sugar down to a quarter of a cup, and using 70% cacao chocolate(used 85% last time). A basic recipe that can be tweaked many ways, and so delicious. Thank you.

Moist and delicious. Hands down the best almond flour cookie I’ve ever had so far. I used monk fruit brown sugar and stevia sweetened chocolate chips. These are so healthy and delicious. I ate three cookies right out the oven! I will be making these again in the near future to satisfy my sweet tooth.

This is tasty 😋 but my version did nog spread at all.

Such a wonderful recipe! Will be keeping it in permanent rotation!

I was looking for something sweet to make but not a traditional cookie (my household is trying to get back onto regular habits after holiday excess). Baked these up. Doubled the amount of chocolate (used chocolate chips) because 1/4 cup seemed too chincy. I was wrong! 1/2 cup was too much for the dough to bind with. They were pleasing and will do the trick for today, but not very sweet at all and the texture is a bit funny…. then I realized I completely forgot the sugar! So I will be trying them again next time WITH the proper amount of sugar and chocolate. My four year old gave these sugar free ones a thumbs down but happily finished his cookie. I found them filling and satisfying but not something I could overeat, so that’s a win! And really, if somebody wanted to, they were absolutely edible with sweetened chocolate but no sugar in the batter.

This coconut choc cookie recipe is the BEST ever. I added a bit more chips and made them in mini muffin tins (because its the only small pan that fit into my toaster oven). The cookies are perfectly crispy on the outside and soft on the inside. I’m keeping this recipe forever. Thank you so much!

Great recipe. I added 2x tablespoons of ground flax and one heaped tsp of brewers yeast with 1/4 cup sunflower seeds. … these made delicious lactation cookies… I used 1/4 sugar as the dark choc chips were enough and let rest in fridge overnight… I find this gives best results. Def makes bugger all cookies so I highly recommend doubling the recipe… I ended up adding another yolk and another cup of almond meal… Made 18 tiny cookies in the end. Beautiful slice Texture … more-so dense slice-like than cookies … which was super fine by me! next time I will bake in a slice tray… loved them. Will bake again for sure!

Ok, so I just tried these today and I didn’t know you had to bake the almond pulp to turn it into almond meal before baking with it. I made your almond milk recipe earlier and then made cookies with the straight up pulp. Needless to say they didn’t turn out as planned lol! I think as a rookie clean eating baker, it would have been helpful to have that note directly in the recipe that the pulp needs to be baked first. Also I think adding almond flour would make this fluffier and more “cookie” like if that makes sense. No shade here, I love your recipes overall, I just think those additions to the recipe might be helpful for people like me who aren’t necessarily “seasoned” in baking with these ingredients (pun intended).
Thank you!!

This is my go to recipe for cookies now. I am close to paleo in my diet and just love the taste and texture of these. I like other kinds of cookies..crispy, chewy, whatever. I use coconut sugar in mine. My husband can eat anything and he loves these!

Wow….just yum! these are super. moist, chewy, just a little sweetness to satisfy the craving without sacrificing your diet! thank you 🙏

I am very confused, I followed the instructions exactly but the cookies turned out strange. They barely spread at all (even though I pressed them down) and despite being almost burnt on the outside they were still liquid in the middle. They tasted just ok and looked nothing like the pictures.

I was so hopeful that I would love these cookies. I love coconut, chocolate and almonds. I do not like soft cookies, therefore, I do not like these cookies. My bad. To me, soft cookies taste half baked, or stale. I like a nice crunch when I bite into a cookie. I could have left them in the oven longer, but I wanted to make them exactly as directed. If you like soft cookies you will like these.

My 3 yr old granddaughter asked for the biggest one, took a bite and gave it back. Her dad (and my other 2 sons), who is always trying to take home my homemade cookies, didn’t ask for any.

Nuf said…

So good!! Thanks for the link to this recipe. Cookies turned out very well… will double it next time. I have followed Sara Forte before… found her recipes reliable and delicious.

oh my god! I made these with white chocolate chips and a little extra salt. I ate 6 cookies in one go. So delicious!!! Thank you!

OUTSTANDING!!! Used vegan mini-chips and doubled those. I have tried many GF cookie recipes and trying to be healthier. These cookies were a home run with my kids. They don’t usually go for coconut, but they loved it in these.

These turned out SO yummy. Really chewy and satisfying. I used olive oil instead of coconut oil since that is what I had on hand. I am needing to use up a lot of random items in my pantry as we are moving so I used some very high quality hot chocolate mix instead of the chocolate chips. It was a salted caramel hot chocolate mix that has big chunks of flaked chocolate. Because the hot choc mix had some sugar in it I used less of the brown sugar. I think it worked out very well as a substitute! I mean they tasted amazing so can’t complain! Will definitely be making these again and next time may add in some flax seed. Thanks!

Had almond meal and went looking for recipes–came across this one and had to try. Loved that ingredient list was in the pantry and took about 40 minutes from mixing to chilling. Would agree tastes like a healthy Almond Joy/macaroon treat. Next time I will add that extra coconut oil and for my sweet tooth, will try sweetened coconut flakes. I have a number of gluten free friends and this will be a nice treat for them next time we get together. Thank you for the recipe!

Finally found a recipe for using up left over almond pulp! I subbed coconut oil with olive oil as that’s all I had. My almond pulp only made 1 cup of almond meal so subbed 1/4 cups with oats instead. I baked them for 8-9 mins and it looked quite soft then. It sets when cooling, but it could be best to bake for a few more mins. I topped mine with a bit of sea salt to finish off. The cookies are soft and chocolatey inside,and crispy on the outside, and they are very moreish! I’m surprised that this makes 20, I had about 9 thick cookies rather than the thin ones in the photo. I’m not complaining though cause I prefer it! Will be making this again!

I love this recipe and have made it over and over. It makes 20 cookies exactly. Last time, I tried the recipe using Swerve golden “sugar” (erythritol). Worked great and made the cookies Keto. Mine don’t spread either, they’re like little balls. They’re soft and chewy.

taste like an almond joy! & I think it taste better the next day (-: Flatten the cookies a little before you bake. Its a nice recipe. I think I would use a little less than 3 tbsp of oil though. I also used a chia egg instead of a real egg & it turned out good still (:

Wonderful cookies. I used almond flour instead, added an additional egg yolk and another tablespoon of oil. Making batch 2, as the first batch is all gone!

I used almond flour instead of meal, skipped the chocolate and replaced it with chopped walnuts. Took 12-15 minutes to bake. These had a nice chewy texture and satisfying taste.

This is the best gluten free recipe I have ever tried! It was moist and delicious. I did a couple of tweaks: I added a yolk and an extra tsp of vanilla. I was a bit skeptical when the dough appeared runny after an hour of refrigeration but it turned out yummy! This one is a keeper!

These cookies are seriously delicious, by any standards (gluten/gluten-free alike!). However, I find the amount of dough is more suited to making 12-15 cookies rather than 20.
Thanks for the recipe!

OMG thank you so much for this recipe! I almost eat them all in one sitting! even my husband who is a picky eater liked them! This recipe is so versatile: next time I will use lemon zest, or just almond extract, or orange zest, or cardamomon, or canela, or ginger lol OMG so good!! thank you so much! Also, I did replace splenda and a bit of honey for the brown sugar and still awesome! thanks again!! My go to almond chocolate chip cookie!

These cookies were amazing. They have an amazing texture too. I replaces the sugar with some monkfruit sweetener, which made them keto, and they were still delicious. Definitely give these a try!

These are delicious! I may eat the entire batch for dinner. Seriously. This is the best gluten free chocolate chip cookie recipe I have tried. Thank you!

made these ….so yummy but very small cookies to make 20 with the dough…. did make some changes … instead of brown sugar i used 1/2 sweetener and 1/2 sugar free maple syrup (the syrup i mixed with the wett ingredients) and used sugar free choc chips … will make again !! :)

Literally my favorite cookies! Takes 5 minutes and I feel healthy eating them, however I usually can’t control myself. Seriously thank you for this amazing recipe!

Love these! Make these throughout the year as written and also for Passover without the baking powder. Always awesome! Although I have been known to double the salt, never a bad thing with chocolate!

These turned out SO good, thank you for the awesome recipe!

I tried this recipe for the first time and it’s a huge hit with the family. The toddler had a whale of time helping in making them. I subbed almond meal with almond flour, coconut for oats which gave it a nice bite, baked them at 350F for 12 min and boom scrumptious cookies for the win! Next time I plan to use honey instead of brown sugar and double the recipe as it gets over fast. Thank you Dana! Oh and the 5 ingredients Granola bar are a personal favorite of mind, so easy and delicious :)

My husband accidentally bought almond meal instead of almond flour so I googled recipes with almond meal and this cookie recipe came up. The reviews were really good so I tried them. Mine did not turn out the same as these. Mine stayed in the exact same shape as before I put them in the oven. I even left them in for 5 additional minutes. Not sure what I did wrong. The taste is alright…probably needs more chocolate chips (I used 1/3 of a cup, but would do 1/2 next time) and more vanilla for flavour. A mix of coconut and oats could probably make these better too. Overall, they are decent if you are gluten free or dairy free.

it didn’t work well with almond pulp from almond milk. I added oat flour and tapioca flour to help with binding which had helped some but still not perfect. I need to play with other options as I started to make my own almond milk and need to find a way to use the pulp. I appreciated the receipt that gives me some idea to make it better next time around.

This recipe is amazing! It’s been a big hit in our household.

I made a few changes that worked well! I used rolled oats instead of coconut and used 1/4 cup of honey instead of brown sugar. Due to using honey, I set the oven at 175 degrees as I read online that they may brown more quickly due to this change! They were still lovely and sweet and cooked through as well.

Thank you to the Minimalist Baker for this gem of a recipe :)

Made some modifications. Didn’t have any coconut, so I went without the coconut flakes and replaced the coconut oil with an equal amount of butter. It turned out wonderfully! Even better with milk on the side :) If I did this again, I would add more sugar to make up for the missing coconut flakes.

I have an egg allergy so I decided to sub the egg for a quarter cup unsweetened applesauce. I was a little nervous about how this will come out. But I have to say they came out divine! The texture And color were beautiful after 12 minutes at 350. Everything else in the recipe I did exactly the same but instead of brown sugar I used raw cane sugar ( all I had ) and add cocoa nibs as well as chocolate chunks. My new go to chocolate chip recipe!

I used a chia egg (1 T ground chia meal + 3 T water), and didn’t have shredded coconut (only flakes) so I ground the flakes in my coffee grinder. I also subbed in 1/2 C Bob’s Red Mill GF all-purpose baking flour for that much of the almond flour. I suspect these substitutions are what made my dough too dry/crumbly, so next time I’ll add 1/4 C maple syrup to see if that yields a more pliable dough. I hope my cookies will spread more on the pan next time. These were tasty though!

I just made these (substituted olive oil for coconut oil and oats shredded coconut, rested dough for 10 mins and baked for 11 mins) and really enjoyed them! It made 10 medium cookies. They tasted sweet but not overly so and had a nice almondly aftertaste. My family (who are very critical about what I bake) loved them and my picky eater brother who usually only eats “unhealthy” cookies gobbled them up.
Thanks for a great recipe!
I must stop myself finishing the entire batch :)

LOVE these cookies as do all of my family and friends! I sub oats for the coconut and it’s just beautiful. I could eat the entire batch in one sitting! They are that good! Thank you!!!

Delicious.. I made this tonight. I’m trying to use up things I’ve had in my fridge and freezer for a while during the Covid 19 quarantine. I baked this with 3tbs butter instead of coconut oil, used 60% chocolate chips (and addled 1/4 c more. I turned the temperature down to 350 and baked for 13 minutes (as per others’ suggestions) and they were perfect. Even my boyfriend liked it and he’s picky about his sweets.
Tomorrow I’m going to play with the ingredients to try to bring the calories down. I’m going to try using raisins instead of chocolate, coconut sugar and stevia instead of brown sugar and maybe half the fat with apple sauce or banana and see what I can do. Maybe even replace some of the flour with garbanzo bean flour?

I reduced the sugar and added more chocolate chips. It was delicious. Thank you

Fabulous recipe. Followed the recipe to a T. Worked perfectly and soo delicious!

Great recipe! I modified a little, substituting regular butter + about 2T of almond butter, and Monkfruit sugar for a tasty low-carb treat! Thank you!

I’m not sure how these cookies scored so high. I let them cook for longer as suggested by others. The cookie looked golden on the outside but was still raw in the inside. A nice taste but not sure how to get them to cook on the inside without burning the outside…

I was looking for a recipe close to a cookie I bought at the health food store for almost $3….yes it was worth it. But I figured I could make it. I did change up the recipe some did 3/4cp almond flour 1/2cp nut mix flour ( almond coconut pecan walnut)
2 tbl fax meal. 2tbl coconut oil
2 tbl butter I sweetened with a mix of truvia golden swerve and allulose with a tbl molasses. Doubled the chocolate chips with a mix of lilys dark, semisweet, and cacao nibs. Then threw in some pecans. After reading some comments I baked at 350 for 15 min I think 12 would have been perfect the back one were a little brown. They are very close to what I was looking for.

Very disappointed. I was thrilled to find a yummy-looking treat I could make with almond meal instead of almond flour as I had some leftover from almond milk-making and I hate to throw it out. Unfortunately, this is the most disappointing cookie I have ever tried to make. I bake a lot, so I know my oven and how to make cookies. I followed the recipe to the letter and my coconut is finely shredded so no big pieces of anything to be problematic. The overnight chilled dough is very crumbly. You have to shape the balls as one would with playdough by squeezing, not rolling. I had to actually mold the shape of the slightly flattened ball because making a ball and then slightly flattening it made them just crack and risk falling apart. After 7 minutes of baking at 375F, the cookies are still round, slightly flattened balls. They have not spread AT ALL. I read the comments and reduced the temperature to 350 and set the timer for 10 minutes more. After 17 minutes total, they are now dry slightly flattened balls (still not spreading at all), but now they are browning here and there on the tops and completely sticking to the pan, slightly burning underneath. I flattened the second pan’s cookies more before they went into the oven which meant actually shaping them as flattening them is impossible without them falling apart as noted above. I’ve baked them at 350F for 12 minutes and they are not cooked inside yet but are already getting too dark and sticking on the bottoms but still light on top with no browning. I left them in another couple of minutes so they are at least cooked inside. Not all of the first batch of balls are absolutely, completely cooked inside but I’m going with it rather than burning them more. The second batch is so stuck to the pan, I can’t get them off without breaking most of them into a million pieces. Flattening them more just made them impossible to salvage after baking. They taste lovely, just like coconut macaroons. But you can’t take a bite out of any of them without them crumbling in your hands and falling on the floor. They look nothing like any of the photos above.

Thanks for the excellent healthy and tasty recipe .i tried it and came out excellent .only the baking time was longer so did it in less temp after 10mts of baking .

Soo good! Love that this is gluten free but doesn’t taste like it! I used almond flour bc I had it on hand and it came together wonderfully.

These cookies turned out amazing! As someone who does not typically avoid sugar or gluten, i was not sure how I would like them, but I had to put them away so I would not eat them all! I did substitute maple syrup for the brown sugar as another review had suggested. I also added a little extra almond meal and substituted melted butter for the coconut oil since I was out. I chilled the dough in my deep freezer and used a cookie scoop and did not flatten the balls which resulted in a great texture. Next time I will cut the salt in half. They were a bit salty, but that may be because of the syrup vs sugar. Thanks for this new, go-to recipe!

Easy, healthy and delicious!

My family love these! I also make a double batch and add chopped dates, chia seeds and flax seeds. I roll up mixture and freeze then cut off thick slices and bake. Great recipe.

I was out of coconut shreds, so i subbed walnuts. I also used coconut brown sugar (coconut sugar mixed with molasses) and ghee instead of coconut oil. Lol. Same proportions tho. Lol. The batter is so tasty. They are fricken awesome. The subs worked well and next time i will have all the right ones and try it that way.

These are the BEST gluten free chocolate chip cookies I’ve ever tasted or made! I did sub out most of the shredded coconut for oat bran to give more fiber and protein, as well as add in a Tablespoon of raw local honey and an extra Tablespoon of coconut oil to compensate for the dryness of the oat bran. My hubby loves them!

This recipe will become my new standard! Absolutely LOVED these little guys. I’m quite sure I ate more than I should but what are cookies for, anyway? I only had large chips of coconut, so I pulsed them and they became quite fine, instead of being flakes or small bits. It made the cookies seem almost like an almondy macaroon….SO good! Thank you for sharing this recipe and for the info on the differences in almond flour, meal and pulp. I opted for the almond flour (easiest choice at the moment) and the cookies were perfect, otherwise I made them as the recipe indicated.

My husband absolutely loves these cookies!

I made this in two variations.
Variation 1
I substituted coconut sugar for brown sugar and butter instead of coconut oil.
I also added wet to dry ingredients without whipping the egg.
I used equal parts almond and quinoa flour to make up the 1 1/4 cup of flour called for.

The raw dough was very dry and didn’t mix easily. The color was quite dark. I let it sit in the fridge for 30 m before baking.

Variation 2
I substituted maple syrup for the sugar and only used almond flour. I also used the coconut oil and followed mixing directions , whisking the maple syrup to the egg like the oil and vanilla.

The raw dough was much lighter in color and texture. The dough tasted sweeter as well but did remain somewhat soft even after 30m in fridge.

Finished product was better with variation 2. The first variation was not as sweet and the cookies were dry. I’m guessing the quinoa flour being so fine caused the density and the coconut sugar was not sweet enough.
Variation 2 was much sweeter but the cookies spread a bit more than I expected with just almond flour.

A wonderful addition to my gluten- and dairy-free baking regime.

Great recipe! I didn’t have coconut shreds so I used oatmeal instead. I added a little pinch of baking soda and an extra egg to accommodate the oatmeal. Then I added cinnamon, a tiny amount of raisins and dark chocolate bits. I pretty much changed the overall look and feel but they are still SO GOOD! Happy my tweets worked out :)

I made these for dinner club last night and they were a HUGE hit! Mine didn’t spread much in the oven, so my cookie shapes were a bit wonky. Next time I’ll try to shape them a bit better before baking. Or I could maybe pulse the coconut flake in the food processor to get it a little finer and easier to roll into balls. Either way, they are delicious!!

I absolutely love this recipe! I have made it many times now. I did modify it because I wanted a Keto friendly version for friends. I changed the sugar to xylitol (a bit less than the sugar quantity) and added a tablespoon of molasses to replicate the taste of brown sugar. I also added chopped walnuts and used cacao nibs rather than chocolate. Fabulous!!!

I have never revisited a recipe so much, I have made these so many times. Sometimes, healthier cookies are more bland and soft. I followed the recipe exactly, adding 1/4 cup of chopped pecans, and they always come out perfect! Crispy on the outside, chewy in the middle. I feel they taste better than your average chocolate chip cookie. I love chopping them up and putting them into some NadaMoo vanilla ice cream. Thank you for sharing!

I sub coconut sugar for the brown sugar, add 1/2 teaspoon almond extract, and add 1/2 tablespoon ground flax meal. It always comes out delicious and makes a nice, healthier cookie for my ten yr old son and his friends. The cookies are sturdy and freeze well and travel well, I have mailed them to a sick friend and they arrive fine 2 days later! Also the easiest way to make these is to use a 1 tablespoon cookie scoop and cook on parchment paper, so easy and quick to clean up!

Incredible recipe. I’ve been making it for a while now, and it’s always a success. I always substitute the vanilla extract for almond extract instead and it’s just heavenly. All those flavors come together perfectly

I’ve made these cookies twice, exactly as the recipe describes, and they are absolutely perfect. Dare I say this is the best cookie recipe I’ve tried? The combo of almond flour and coconut is super yummy, and they are not too sweet. The process is also easy peasy. Will be making them again and again.

Best cookie I’ve ever had let alone made !!! I love coconut and chocolate and these did not disappoint. Also super quick and easy recipe. Only adjustments I did was I used almond flour instead of almond meal, since I couldn’t find almond meal at the store. Also I used coconut sugar instead of brown sugar.

Sooooo good and easy to make! Didn’t have almond meal or coconut oil so used self-raising flour and melted butter. Made about 20 with the recipe amounts, they didn’t flatten but were bite sized and all gone within a day. Delicious!!

Damn these are tasty! The only alteration I made was subbing coconut for brown sugar, but I could imagine adding oats and raisins in future iterations of this recipe. Mostly came here to say that I doubled the recipe after reading comments that it only really made 12 but my doubled recipe made 42 decent sized cookies using my medium cookie baller scoop, and that was after likely eating the equivalent of 3 or 4 cookies’ worth of dough! Nice one Dana and Sprouted Kitchen! (Heading over to Amazon to order a new cookbook now too :)

These are incredibly delicious as well as easy to make. I use coconut sugar in them.
My boyfriend prefers these over any other cookie. I make a double batch and freeze some. I’ve made lots of cookies in my life… but now I only make these.

this recipe became my favorite cookie recipe I sometimes alter the ingredients. I use coconut sugar instead of brown sugar. I sometimes put oatmeal instead of coconut. My husband doesn’t like coconut but even with coconut oil he loves these cookies. I get a lot of compliments when I make these cookies. They are so easy to make.

Very delicious and filling!
Added oats, peanut butter, banana, chia egg, less oil, and swapped the sugar for a splash of maple syrup.
Shamelessly ate half the batch right after cookies had cooled slightly.
So glad I have a recipe to use with my leftover almond pulp!

Love this recipe! I made it with the almond meal leftovers from making almond milk, and wasn’t sure if that would affect it, but I ended up just adding about half of a flax egg to it and they were great! Love the coconut almond flavour.

Yum!
I had some browning bananas, so I mashed them into the batter with an extra 1/3 cup of almond meal.
Makes for a reaaallly guilt free breakfast cookie!

Seriously the best cookies!!! Love the addition of coconut

This is my go to GF cookie recipe that is easy to adapt. I sub a chia egg (1 Tbsp ground chia plus 3 Tbsp water). I find the batter to be too dry, so I also add 1/4 cup maple syrup. In the past, I have subbed melted vegan margarine for the coconut oil and pulsed old fashioned oats for the shredded coconut to make oatmeal cookies. All versions came out great!

For me, the cookies didn’t expand, so I use wax paper and a fork to squish the cookies flat before baking like a peanut butter cookie.

As an FYI, using 1 level Tbsp made ~12 cookies and 1/2 Tbsp made ~ 23 cookies (it’s a very small amount so being even a little off on your scoops messes up the numbers).

Made these and they came out more of a ball than flat cookie. They were too crumbly to flatten more.. maybe an additional egg or more coconut oil? Used oven dried left over almond pulp as the base so perhaps it was dryer than store bought?
So delicious and nice chewy consistency. Yum! Great with hot chocolate..

Thank you for such a delicious recipe. I made a few adjustments since I am on a plant-based diet and (try my best to be) oil-free. I substituted the egg, brown sugar, and coconut oil with a flax egg, maple syrup, and apple sauce. The cookies were a little fragile, but amazing!

I had some almond flour I needed to use up, didn’t have quite enough so added some rice flour. I also used coconut sugar and an extra egg as they were medium not large. I used cacao nibs as well. Lovely cookies, crisp on the outside and soft on the inside (so far, I ate two right out of the oven!) Chilling the dough in the fridge makes all the difference compared to other similar recipes I have made. Thank you for sharing this.

I regularly make this and its always so yum however I do have to add 3 more tbs of coconut oil just so it holds better

This recipe is wonderful!!! I am so happy to have found it. I have been making them regularly and they are a big hit every time. I do use the cacao nibs. I didn’t think I would like them but I wanted to try these without adding any sugar so I stuck to the cacao nibs and liked them! I have also successfully used xylitol sweetener with a tablespoon or so of molasses to mimic brown sugar. I have added chopped walnuts to the mixture and it is so lovely that way! Finally, I didn’t bother refrigerating the mix and it still worked fine but I normally melt my coconut oil very gently in the microwave so it doesn’t get very hot.

Just baked them and it was so easy to make. They are delicious! Everyone was surprised.
Thank you!

I was sure what to expect by this recipe but it turned out great! The taste and texture and fantastic which is so surprising considering there isn’t a drop of flour. I will definitely make again!

These turned out really yummy! I substituted flax egg (1 tbsp flax and 3 tbsp water) for egg and date sugar for brown sugar. I wasn’t paying attention and grabbed almond extract instead of vanilla, but it actually worked out well and added nice flavor to the cookies.

I love this recipe! I’ve made these cookies too many times to count. I substitute the sugar with swerve to make them lower sugar and also use 2 eggs instead of just one. I like using an 85% chocolate bar cut up into peices and throw in some cacao nibs as well. Delicious.

I made this recipe twice in two days it was so good! The first time I followed the recipe as is except I used olive oil and added very few raisins.The cookies turned out lovely.

Today I doubled the recipe, added a handful of raisins and I didn’t have eggs so I used liquid egg whites (1/3 cup to double the recipe). I accidentally forgot to add oil and I had already rolled the cookies into balls on the baking sheet. I decided to bake them and see how they would turn out and they turned out lovely! My husband even said they turned out better!

Will be making these again w/o the oil, substituting egg whites and adding raisins next time.
Thank you for an awesome recipe!

this is, hands down, my FAVORITE chocolate chip cookie recipe. i just really needed to tell you that. i am a type 2 diabetic, and these cookies are such a delightful, fairly guilt free indulgence! thank you so much!! ?

A new family staple!! Great cookies. Super easy and delicious. Loved and consumed by everyone in the family.

I have made this cookie recipe many times for my gf family and friends. The cookies are wonderful! My only tweak is that I add more chocolate! ?
Thank you for sharing.

Holy moly, these are delicious! I’ve already eaten far too many.

This recipe is incredible! Definitely my go to for a treat around the house or when my husband has wheat cookies around the house.

These cookies turned out REALLY good, like can’t stop munching them good (which is bad I guess xD). Thanks!, I used almond flour not meal , sweetened coconut shreds not unsweetened, I also used demerara not muscovado sugar (just cause I needed to use up the batch of stuff I already have, I do think muscovado would be worth to get – lovely taste dimension to add for sure), it turned out amazing still.

Easily a batch of cookies I’d take proudly to friends.

Again, Thanks a lot!.

Surprisingly good. Halved the recipe, with the exception of the egg. The badder was very runny therefore I added 3 Tb. Almond butter. I increased cooking time by an additional 10 min. Changes aside, they still turned out like a soft thin cookie with crisp edges. A great way to use up the almond pulp leftover from making almond milk. Looking forward to trying it again using exact measured amounts.

I make these every few weeks and they are amazing! I just add a few extra chocolate chips!

These are great! I subbed almond extract for vanilla the second time I made them. Great both ways.

These were the most delicious cookies I think I have ever made. I can’t believe there are still two left. The whole family loved them. I followed your recipe exactly Dana. Thank you for GF goodness!

this did not work at all. the mixture was grainy the next morning, so i ended up making it into a loaf, which in turn ended up dissolving into a crumble. i am not a baker – should i have added another egg to hold them together?

These cookies are incredible! always a hit with any type of person. You can safely bring them to any event and people will eat multiple (maybe even 4. double the batch :)
I almost double the amount of chocolate chips that goes into these, but they are so so good and SO EASY

These were awesome! I did not have any chocolate chips, so I used cranberries. I’m sure they would be good with either, or several different options , but this recipe was excellent. I didn’t even have to put it in the refrigerator, maybe that’s because my almond meal had been in the freezer, and That caused it to be very cool and firm after mixing. Thank you for sharing your awesome recipes! Anita Sweet “Sweet Living with Anita Sweet” via Facebook.

I made these – but with a LOT of modifications (some out of necessity & some because that’s how I like to bake) I’ll describe what I did in case there’s anyone else out there like me who likes to read a ton of comments on a recipe then cobble together their own version :)
I subbed 1 banana whipped with a bit of flax oil & ground up chia seeds for the egg & added extra baking powder because of another comment I read – not sure if the extra did anything though. I added pecans and candied ginger in addition to chocolate. I also used a mix of butter and coconut manna rather than just coconut oil.

Last but not least if anyone out there is wondering if they could use almond pulp leftover from making almond milk – it worked! I had a fresh batch of pulp from making almond milk – popped it in the oven spread over parchment paper at 175 degrees while prepping my other ingredients – when I took it out it was warm & fairly dry but still a bit damp/very pliable. Used a mix of 1 cup of that plus half cup almond flour. I baked for longer than 10 minutes and also towards the end flipped them over with a spatula because I could tell the bottoms were perfect but the top looked a bit wet still.

They are DELICIOUS fresh out of the oven – boyfriend said he had to restrain himself from having more than two! Banana added nice flavor and I highly rec. adding candied ginger!

ps: They look different from the pictures but that is to be expected given all my changes. I also think it’s pretty key to this recipe not to over-mix. Sorry for the wall of text – excited they came out so well!

This was my fifth time making these cookies and they are SO delicious! I can’t stop eating them! However, mine do not expand and flatten out like they do in the pictures. They pretty much come out the same size and shape you put them in. I followed the recipe exactly all 5 times and I cannot get them to come out the way they look in the picture. Also, for me, this makes about 12-14 cookies. I don’t know how you could possibly make 20 cookies with this amount of dough.

i have made these twice in two weeks. i’m diabetic and i’m always looking for healthier treat options, and these are by far the BEST healthier cookies i’ve ever made..heck, these are some of the best cookies i’ve ever made in general! thank you so much for all of your amazing recipes- i have tried quite a few!

Hi! Enjoy your Instagram! :) Fancy that, stumbling upon one of your recipes here.
Just wanted to say, was searching for a cookie recipe without flour, as I’m experimenting with not having wheat in my diet. I miss cookies!! These cookies were amaaaaazingggg!! I used coconut sugar instead of brown, but otherwise followed the recipe to a “t”. Hubby just told me they are his new fave cookies :) Thanks for all you do!

OMG! I’m on this dairy- and gluten-free DTOX plan and was craving cookies. I’m and avid baker and had to find something without gluten and dairy. Google brought me to your amazing recipe! Instead of the egg, I used the flax seed egg concoction and Ghiradelli semisweet chips. I also added about 1/4 cup of walnuts. I cannot stop eating them!! I have probably violated my cleanse, but it was worth every morsel. ?Thank you so much! I am going to add this to my cookie recipes. Cheers!

Excellent texture and just the right amount of sweetness! Great for gluten free treat. Thanks!

I made this and although it is delicious, mine did not expand while baking. I followed the recipe to a T, I wonder what went wrong. Mine came out the same size and shape it went in. It was delicious nonetheless.

These are by far best cookies ever.
Last couple of months making a batch every week ( they are so yummy only last couple of days )!!!
Excellent, so light and so hard to resist :)
Thank you !!!!

these are my new favorite cookies. I substituted 1/4 cup of maple syrup for the sugar, and added a bit more (very dark) chocolate chips. My husband says they’re better than “regular” chocolate chip cookies and never wants me to make anything else! Thanks so much for this fabulous recipe!

I don’t usually take the time to comment but I made these 2 days ago and they are by far the best almond flour cookies I have made so far. I did add a banana to this and used Truvia brown sugar mix
which for 2 tablespoons plus 2 teaspoons equals 1/3 cup brown sugar. I did throw in a little extra flour and coconut because it seemed like such a small amount in the bowl. Thinking I might try adding peanut butter next time. These were delish and remind me of coconut macaroons. Thanks for the recipe! This may be our fav cookie recipe from now on, so good and easy to make.

I make my cookies at 170ºC but the ingredients are very well balanced! Well done! And chewy, indeed!

Second time making these and added in oats and honey. Definitely going to become a regular.

So tasty!
I did with flaxegg and they are indeed a bit trying to fall apart when warm. But let them cool and they are good to go.
Will do it again and again!

Hi! I made these last night and really enjoyed them, thank you to you and Sprouted Kitchen!!! I used cacao nibs (first time using them) in place of dark chocolate. Also, and the REAL test, was that my 7 and 9 year olds and our 5 1/2 year old neighbor friend loved them!!! I am so excited about your site, that we can enjoy sweets that have high quality, healthy ingredients!

I made this using honey instead of brown sugar AND I added 2 Tablespoons Cocoa Powder instead of chocolate chips and I enjoyed it immensely! The second time I made them, in addition to the previous alterations, I used 2T avacado oil and 1 T applesauce just to try it and they still were delicious! This seems to be a versatile recipe that I enjoy very much!

Loved this recipe! Made it as is and ground my own almond meal from blanched slivered almonds. It wasn’t as tricky as I thought – just lots of short burst food processing and stopping before it starts to clump together. Also, I added dried sour cherries just to further jazz them up. Thanks for the great GF recipe!

I just made these! They are delicious!!!
Thank you for sharing such a delicious and easy to make recipe :)

This recipe is soooooo amazing!!!!

I made these tonight and they are soooooo perfect. I’m definitely making them again because . . . They’re already almost gone:)
I didn’t have coconut so I used extra chocolate chips. I had a ton of almond meal from making almond milk and I couldn’t figure out what to do with it but this hit the nail on the head. Thanks so much for recipe!

I have made this recipe with several variations and it has turned out absolutely delicious each time. The richness of flavor is effected by the quality and variety of Almond Meal used but always outstanding! I get requests from everyone to make more for them! Thanks for sharing this fabulous recipe.

Hi! I’ve been making this recipe for years and I love everything about them ( except that they disappear so quickly ) do you have any experience in freezing them? The dough or the cookies? If not do you think they would freeze well? Thank you! And Happy Holidays

Hello! I just made this cookies and these are the best cookies I’ve ever made! I ground up my own almond though to use as a flour meal.. I put brown sugar but 1/2 of 1/3cup and instead of mixing the chocolate chip I just push them down to the top of my cookies. I love that the taste plus its not so sweet which I like and the healthiest one I eve made and its also great if you have toddler who loves cookies! Thank you!

Hi, Dana:

I have made these several times, and they’re a giant hit every time. I’m taking these for Thanksgiving tomorrow.

Also accompanying me are your wonderful banana crumb muffins, unless the bananas don’t ripen, in which case it will be blueberry muffins.

I always try to bring muffins or something so that my friends have a ready-made breakfast on Friday. After all, they worked very hard to make a fantastic vegan Thanksgiving and they should have breakfast when they get up the next day.

Lovely cookies, used cocoa powder instead of chips.
Very easy to make, thank you
!