Almond & Coconut Cookies

Almond & Coconut Cookies

While in Kimberly last weekend I sampled a cookie from a local cafe while in to get my caffeine fix. I pondered it only for a second because it looked good but generally cafe cookies do nothing for me. It was the best cookie I have put in my mouth in a long time, not only because it was laden with refined sugar, fat of an unknown nature, and white flour but it was full of nuts, dried apricots and mounds of chocolate. I was thinking damn, this is good, really good. However, I don’t tolerate refined sugar all that well and my butt hates it even more. Ha, but it was worth it.

This cookie I am about to share, nothing like that cookie I just told you about, sorry. I tried this recipe over the weekend from a whole foods chef I have been crushing on for a long time. Sara Forte from The Sprouted Kitchen is incredibly talented and when if I grow up I want to be just like her. This recipe has been adapted from her cookbook. Cacao nibs are high in antioxidants and are slightly bitter but I like the crunch factor in the cookie. I did add a little honey to offset the bitterness of the cacao so the kids didn’t find them overpowering.

Almond & Coconut Cookies

adapted from The Sprouted Kitchen
Make 20 cookies

  • 1 1/4 cups almond flour (I use JK Gourmet)
  • 1/4 cup cacao nibs
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup coconut sugar
  • 2 tablespoons raw honey
  • 1 egg
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 4 squares of Lindt dark chocolate
  • Coarse sea salt
  1. In a large mixing bowl, stir together the almond flour cacao nibs, coconut, baking powder, salt and sugar.
  2. In another bowl, beat the eggs very well, whisk in the coconut oil, vanilla and honey. Add the wet mixture to the dry ingredients and combine. Chill in the freezer for 10 minutes.
  3. Preheat the oven to 375 F and line a baking sheet with parchment paper. Using a ice cream scoop or your hands roll the dough into balls no larger than 1 inch. Place on the lined baking sheet and bake for 7 – 10 minutes. Remove from the oven and let cool.

Chocolate: Melt squares of chocolate in a heat proof bowl set over a pan of hot water until melted. Drizzle the chocolate over the cookies and sprinkle with a pinch of coarse or flaked sea salt.