Samah Dada
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The Best Coconut Chocolate Chip Cookies
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 cameo.
Look, I didn’t even know I was a huge fan of coconut until I created this recipe, but I guess some things can change. They also happen to be gluten and dairy free, perfect for everyone at your table. It’s giving magic bar vibes, but in cookie form. I know you’re going to love them as much as I do!
ingredients//
- 1 egg, best at room temperature
- 1/4 cup coconut oil melted, cooled
- 1 tsp vanilla extract
- 1/3 cup coconut sugar
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch salt
- 1/2 cup dairy-free chocolate chips, plus extra for topping
method//
- In a medium bowl, beat the egg until uniform, then add the melted and cooled coconut oil, vanilla extract, and coconut sugar. Mix to combine.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt. Combine the wet and dry ingredients until a dough is achieved.
- Fold in the chocolate chips and mix to combine (do not overmix). Use your hands, and about 2 tbsp of the dough to form the dough into two inForm 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!
