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Dark Chocolate Chunk Coconut Cookies Recipe

Name: Dark Chocolate Chunk Coconut Cookies Recipe | Recipes
Total time: 16 min
Yield: 2 dozen cookies
Ingredients: 1/4 cup creamy almond butter (50 mL); 1/4 cup coconut oil (solid at room tempature) (50 mL); 3/4 cup coconut sugar (or granulated sugar) (175 mL); 2 eggs; 1 tsp vanilla (5 mL); 1/2 tsp baking soda (2 mL); 1/2 tsp salt (2 mL); 2 cups almond flour (500 mL); 1/3 cup flaked coconut (75 mL); 1/3 cup chopped almonds (75 mL); 1 1/2 cups HERSHEY'S CHIPITS Dark Chocolate Chunks (375 mL)

Details

Timing
Timing
Total:
Bake:: 11 Min.
Yields:: 2 dozen cookies

These easy to make coconut cookies with dark chocolate chips from Hershey's are gluten free and absolutely delicious! Take a look and try it here today!

Ingredients & Directions

Bake Time: 11 minutes
Cool Time: 5 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1/4 cup

creamy almond butter (50 mL)
1/4 cup

coconut oil (solid at room tempature) (50 mL)
3/4 cup

coconut sugar (or granulated sugar) (175 mL)
2

eggs
1 tsp

vanilla (5 mL)
1/2 tsp

baking soda (2 mL)
1/2 tsp

salt (2 mL)
2 cups

almond flour (500 mL)
1/3 cup

flaked coconut (75 mL)
1/3 cup

chopped almonds (75 mL)
1 1/2 cups

HERSHEY'S CHIPITS Dark Chocolate Chunks (375 mL)

Directions

Equipment Needed 

Oven

Cookie Sheet

Measuring Cups

Mixing Bowl

Wire Rack

Preheat oven to 350º F (180º C). Line cookie sheet with parchment paper or lightly grease.

In a large bowl, beat almond butter, coconut oil and sugar until well blended. Add eggs and vanilla; beat well.

Mix baking soda and salt into the almond flour, gradually add to the wet ingredients. Blend until well incorporated. Stir in flaked coconut, chopped almonds, and dark chocolate chunks.

Drop by heaping tablespoon onto prepared cookie sheet.

Bake for 11 minutes or until cookies are just beginning to turn golden brown around the edges. Cool for 5 minutes and then move to a wire rack to cool completely.