Almond meal cookies with coconut and cacao nibs
These cookies are just a hair away from being vegan as well. If you’d like them to be, you could replace the egg with Ener-G Egg Replacer or a mixture of 1 tablespoon of ground flaxseed (flax meal) and 3 tablespoons of water. The alternatives don’t have quite as much leavening power as the eggs, but they will help act as a binder.
- 1¼ cups almond meal
- ¼ cup cacao nibs
- ½ cup unsweetened shredded coconut
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- â…“ cup muscovado sugar
- 1 egg
- 3 tablespoons coconut oil, melted
- ½ teaspoon pure vanilla extract
Instructions:
In the world of gluten-free cookies, there are those that are amazing and those that miss the mark altogether. In this recipe, delicate almond meal results in a fabulous nutty cookie. Naturally tender, and almost chewy from the muscovado sugar, these cookies get a grown-up kick from the cacao nibs, which are not as sweet as chocolate chips and have a toasty, almost espresso-like flavor.
- In a large mixing bowl, stir together the almond meal, cacao nibs, coconut, baking powder, salt, and sugar.
- In another bowl, beat the egg very well until it is a uniform color and doubles in volume.
- Whisk in the coconut oil and vanilla extract. Add the wet mixture to the dry ingredients and mix until just combined. Put the bowl in the fridge and chill for at least 30 minutes, or up to overnight.
- Preheat the oven to 375°F. Using your hands, roll the chilled dough into balls no larger than 1 inch in diameter and place on a baking sheet with 1½-inch space between, giving them a gentle press on the tops to flatten just a bit. Bake until the edges just begin to brown, 7 to 10 minutes. Remove from the oven and let cool before serving.
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