Almond Coconut Chocolate Chip Cookies
Prep time
Cook time
Total time
Gluten-free chocolate chip cookies made with almond meal and a touch of coconut.
Recipe type: Cookies
Cuisine: Gluten-free
Serves: 20 mini chocolate chip cookies or 10 regular sized ones
  • 200g almond meal (organic)
  • 30g shredded coconut
  • pinch of sea salt
  • ¼ tsp baking soda
  • 70g melted coconut oil (organic)
  • 80g honey or maple syrup (organic)
  • 1 tsp vanilla extract
  • 80g semi-sweet or milk chocolate chips
  1. Preheat oven to 175°C. Line a baking tray with parchment paper.
  2. Whisk together the dry ingredients. Add the melted coconut oil, honey and vanilla and mix it well using a wooden spoon. Add the chocolate chips. I've saved some to press onto the formed cookies. Take half a tablespoon to a tablespoon of dough at a time and form little balls. Place them onto the prepared baking sheet and flatten the dough balls. If you have saved some chocolate chips, press them onto the cookies. Bake for 8-10 minutes, until the edges turn golden. Let them cool on the baking tray for 5 minutes before transferring them on a wire rack.
Store the cookies in an airtight container at room temperature.

These can also be made vegan by substituting the honey with either maple or agave syrup and using dark vegan chocolate chips.
Recipe by Bowsessed™ at