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–+ servings

Almond Meal Cookies with Coconut and Cacao Nibs

Notes: My FAVORITE healthy and gluten free cookie recipe, from the lovely Sprouted Kitchen Cookbook. Give the batter at least 30 minutes to sit in the fridge, for best results. Makes 20 cookies
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Course Breakfast, Dessert, Kids, make-ahead
Servings 20 cookies

Ingredients 

  • 1 ¼ cups almond meal
  • 1/3 cup muscovado sugar
  • 1 egg
  • 3 tablespoons coconut oil melted
  • ¼ cup cacao nibs
  • ½ cup unsweetened shredded coconut
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 375. Line a baking sheet with parchment paper. In a bowl, mix almond meal, nibs, coconut, baking powder, sugar and salt. Beat egg well in a separate bowl, then add in coconut oil and vanilla to the egg mixture. Pour egg mixture into the dry mixture and mix well. Refrigerate for 30 minutes (or overnight).
  • Form balls no bigger than 1 inch (smaller is better here), and place on baking sheet. Flatten just slightly with your hands, then bake for 7-10 minutes until the edges begin to brown.