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  • Tina Brand

Choc-chip, coconut and almond meal cookies : gluten free and easy to make.


These cookies are gluten free, soft and delicious. They are supremely easy to make, so it is yet another recipe good to share with kids in the kitchen as a lockdown activity, because let's face it- we need straightforward recipes which will 100% work and not be another reason for a lockdown meltdown. Starting week 9 of lockdown here in Sydney, still somewhat brave, but there had better be some good news soon. In the meantime, I encourage you to cook, because it's relaxing and therapeutic. The end result of that time of measuring and stirring is nicely rewarding too!

As my choc chip cookie monster confessed: 'I might have eaten six or seven in one go......' So you could say they passed the test.


Ingredients:

  1. 1 1/4 cups almond meal

  2. 1/4 cup chopped dark chocolate or choc chip nibs

  3. 1/2 cup shredded coconut

  4. 1/2 teaspoon baking powder

  5. 1/4 teaspoon sea salt

  6. 1/3 cup brown sugar (I used coconut sugar)

  7. 1 large egg

  8. 3 tablespoons coconut or other cooking oil (I used rice bran)

  9. 1/2 teaspoon vanilla extract


Directions:

  • In a clean bowl, mix together the almond meal, the chocolate chips, coconut, salt, sugar and baking powder.

  • Add the oil and the vanilla to the egg and beat lightly till well combined.

  • Add the egg mixture to the dry ingredients and mix together lightly.

  • Chill the cookie dough in the fridge for about half an hour.

  • Turn the oven on to 190 degrees celsius.

  • Using a tablespoon, take a scoop of cookie dough and form into a ball.

  • Flatten the cookie ball and place on a cookie sheet lined with baking paper.

  • Bake for about 10 minutes or when edges turn golden.

  • Cool completely on a wire rack if you can resist.

  • Makes about 16 cookies.


Notes: The recipe is from LA blog The Sprouted Kitchen. Images are from the original publication.