Almond Meal Cookies with Chocolate Chips and Coconut

I am so excited to find an alternative to the traditional chocolate chip cookie.  They have always been my favorite cookie and at the top of the list of my favorite deserts.  This alternative to white or wheat flour cookies is a real blessing and makes  these cookies gluten free!!

Chocolate Chip Cookies

Using the Coconut Palm Sugar does not cause the insulin spike associated with traditional cookies.  And you can make up the batter, put in the fridge for the night or all day and bake the cookies when you so choose, as many as you wish at a time.  Love that option.


  • 1 1/4 cups of organic almond meal
  • 1 tablespoon ground fax seed
  • 1/4 cup chopped dark chocolate like Cacao Nibs or organic chocolate chips.
  • 1/2 cup shredded unsweetened coconut
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt or real salt
  • 1/3 cup palm sugar or muscovado
  • 1 organic range-free egg
  • 3 Tablespoons organic extra-virgin coconut oil, melted
  • 1/2 teaspoons vanilla extract


  1. In a large mixing bowl, stir together the almond meal, ground flax seed, chocolate, coconut, baking powder, sea salt, and sugar.  I have grand children that do not like coconut, so I use raisins instead and it works just as well.
  2. In a separate bowl, beat the egg until uniform in color and doubled in volume.  A hand mixer works well for this task.
  3. Whisk in the melted coconut oil and vanilla until smooth.
  4. Add the egg, melted coconut oil and vanilla to the bowl of dry ingredients and mix until just combined.
  5. Chill in the fridge for at least 30 minutes.  I like to make up the batter and put in the fridge all day and then bake them of an evening.  You can also make up the batter of an evening and bake the cookies the next day or some each day as you wish.
  6. When you are ready to bake the cookies, shape the dough into 1 inch balls, place on the baking sheet with or without parchment paper about 1 1/2 inch space between each cookie.  Press down slightly to flatten a bit.
  7. Bake at 375 degrees until the edges are brown, usually 7 to 10 minutes.
  8. Remove from the oven and let cool before serving.

This quickly became one of our favorite deserts.  I will be experimenting more with this recipe, but I want to know how you like it, so leave me a comment on how these hit your taste buds.

If you are looking for more great recipe’s without eating a lot of carb’s, Click Here!

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