I was so excited to make these cookies because they were simple, healthy and quick to prepare; not to mention it yielded some seriously amazing cookies that any eater – gluten-free or not – would be pleased to pick up. This recipe required only just a few ingredients, featuring bits of dark chocolate, shredded coconut together with some hearty almond meal.
INGREDIENTS:
- 1 cup almond flour
- 2 heaped tbsp almond pulp (from my homemade almond milk)
- 1/4 cup cacao nibs
- 1/2 cup shredded unsweetened coconut
- 1/2 tsp baking powder
- 1/3 cup coconut sugar
- 1 large egg
- 3 Tbsp coconut oil (melted)
- 1/2 tsp vanilla extract
- Good pinch of salt
1. In a large bowl, mix together the dry ingredients (almond flour, pulp, cacao nibs, coconut, baking powder, sugar and salt).
2. In a separate bowl, beat the egg and then whisk in the coconut oil and vanilla.
3. Add to the dry ingredients and mix until combined.
4. Chill in the fridge for 30 minutes.
5. Preheat oven to 190 C. Line your baking tray with parchment paper.
6. Shape the dough into mini balls using either an ice cream scoop or tablespoon. Place on baking tray and make sure to press them down.
7. Bake until edges begin to brown, 10-12 minutes.
8. Remove from oven and let cool completely before serving.
Let me know if you make this recipe! Leave a comment and don’t forget to tag @moniquenikki on Instagram and hashtag it #eatwithmoniquenikki so I can see all the deliciousness!
With love,
MN x
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