For the record, I’m neither gluten-intolerant or on a gluten-free diet. One of the main reasons why I’ve been experimenting with baking gluten-free goods is that one of my good friends is gluten-intolerant, and I’ve been interested in finding yummy recipes that appeal to all. I came across this almond meal cookies recipe from The Minimalist Baker last weekend and decided to give it a shot for this week’s Sunday Bakes.
The final result in terms of looks is not as appealing as my other baking attempts, but it’s yummy as hell. But in terms of taste, I like that it’s crunchy and soft at the same time without being dry – this is defo a must-try for all coconut, chocolate, cookie lovers.
Almond Meal Cookies with Chocolate Chip and Coconut
This recipe was adapted by The Minimalist Baker from Sprouted Kitchen. I suspect that my cookies looked nothing like TMB’s because I used desiccated coconut instead of fresh shredded coconut – my suggestion is to wake up early and head to the wet market to get shredded coconut if you want to remain true to the recipe. Other than that, substituting with desiccated coconut works and probably just requires a larger egg to bind the mixture together better. As for coconut oil, you can go to a health food store or organic store to get some – don’t bother with your local supermarket because they won’t have a clue what coconut oil is. #truestory
- 1 1/4 cups almond meal
- 1/4 cup chopped dark chocolate
- 1/2 cup shredded unsweetened coconut
- 1/2 tsp baking powder
- 1/4 teaspoon sea salt
- 1/3 cup brown sugar
- 1 egg
- 3 Tbsp coconut oil, melted
- 1/2 tsp vanilla extract
- In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
- In a separate bowl, beat egg until uniform in color and doubled in volume.
- Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
- Chill in the fridge for at least 30 minutes or even overnight.
- Preheat oven to 190°C.
- Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
- Bake until edges begin to brown, 7-10 minutes.
- Remove from oven and let cool before serving.