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Dark Chocolate Chunk Coconut Cookies Recipe

Details

Time
16 minutes
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

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)
READY TO MAKE THIS RECIPE

Directions

Equipment Needed 
oven Oven
cookie sheet Cookie Sheet
measuring cups Measuring Cups
mixing bowl Mixing Bowl
wire rack Wire Rack
1

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

2

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

3

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.

4

Drop by heaping tablespoon onto prepared cookie sheet.

Tip

If dough is too sticky to form cookies, cover with plastic wrap and refrigerate for 30 minutes or up to 48 hours.

5

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.