If I had to describe these cookies to someone who had never tasted them, I would say they are like little macaroons sent from heaven with a chocolate chip bonus. Look, I didn’t even know I was a huge fan of coconut until I created this recipe.
These cookies are dense without weighing you down, crunchy on the outside, and chewy on the inside — studded with chocolate chips and laced with shredded coconut. Did I get ya yet?
How about now?
Try them…and let me know what you think! (Did I mention they are dairy and gluten-free? Oh. Well now you know).
Coconut Chocolate Chip Cookies (Dairy-Free, Gluten-free)
- 1 cup blanched almond flour
- 1/4 cup coconut flour or can sub with 1/4 more almond flour
- 1 egg
- 1/3 cup coconut sugar
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut oil melted, cooled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips or chocolate bar chopped up into pieces
Place both flours, coconut sugar, baking powder, and baking soda into a medium bowl. Mix until combined but do not over mix. In a separate bowl, whisk egg with vanilla extract. Take your melted and cooled (make sure it is cool!) coconut oil and pour into egg mixture. Mix the wet mixture and pour incrementally into your bowl of dry ingredients. You will have to use your hands to moisten the dough. Add in chocolate chips. I added some into the dough, and pressed a few on top of the cookies as well. Form into 2 inch cookies and place on an ungreased cookie sheet, pressing lightly down so that it flattens slightly. Bake on 350 for about 12 minutes, or until cookies are golden brown around the edges. Enjoy!