Who doesn’t love a chocolate chip cookie? And who doesn’t instantly go back to childhood with a chocolate chip cookie? I know I do!
This is a grown-up version of a chocolate chip cookie. It has shredded coconut in it, but I still think that kids would love the cookies. Even if you don’t love coconut, you are going to still like these cookies. The coconut flavor isn’t very pronounced but adds a great texture to the cookies.
The cookies are grain-free and free of refined sugars.
Substitutions:
For a Dairy Free Option: Substitute melted (or very soft) coconut oil for the butter and dairy free chocolate chips (I like this brand)
For egg free: The cookies don’t come out quite the same as when you use the eggs, but they still work. Substitute a gelatin egg. 1 egg= 1 Tablespoon of gelatin (from the red canister) and 3 Tablespoons water and stir until combined and add to the cookie batter and mix well. Because this recipe has 2 eggs you will use 6 Tablespoons of water.
Ingredients
4 Tablespoons grass-fed organic butter, softened
2 eggs
1/4 cup raw honey
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups almond flour
1 cup coconut flakes
1/2 teaspoons Stevita Stevia
1 teaspoon baking powder
1/2 teaspoon pink salt
1/2 cup dark chocolate chips (or Lily’s brand stevia sweetened chips)
Directions
- Preheat oven to 350 degrees and take out a baking sheet and line with parchment paper (the cookies will stick without parchment paper)
- In a medium bowl beat the butter with a hand mixer and add the eggs, honey, vanilla extract and almond extract and mix until combined
- In small bowl add the almond flour, coconut flakes, stevia, baking powder and salt and slowly add to the wet ingredients while mixing with the hand mixer until combined and the dough forms
- Slowly mix in the chocolate chips
- Using a Tablespoon cookie scoop place cookies on the parchment paper lined baking sheet (3×4 in the pan). Using your fingers or the back of a cup, press the cookies flat. If you don’t they will stay round and won’t flatten at all
- Bake for 10-12 minutes until the edges start to turn brown
- Let cool on a cooling rack and store in a airtight container at room temperature. The cookies also freeze very well
- Makes about 40 cookies
- Ingredients
- 4 Tablespoons grass-fed organic butter, softened
- 2 eggs
- ¼ cup raw honey
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups almond flour
- 1 cup coconut flakes
- ½ teaspoons Stevita Stevia
- 1 teaspoon baking powder
- ½ teaspoon pink salt
- ½ cup dark chocolate chips (or Lily's brand stevia sweetened chips)
- Preheat oven to 350 degrees and take out a baking sheet and line with parchment paper (the cookies will stick without parchment paper)
- In a medium bowl beat the butter with a hand mixer and add the eggs, honey, vanilla extract and almond extract and mix until combined
- In small bowl add the almond flour, coconut flakes, stevia, baking powder and salt and slowly add to the wet ingredients while mixing with the hand mixer until combined and the dough forms
- Slowly mix in the chocolate chips
- Using a Tablespoon cookie scoop place cookies on the parchment paper lined baking sheet (3x4 in the pan). Using your fingers or the back of a cup, press the cookies flat. If you don't they will stay round and won't flatten at all
- Bake for 10-12 minutes until the edges start to turn brown
- Let cool on a cooling rack and store in a airtight container at room temperature. The cookies also freeze very well
- Makes about 40 cookies
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Angela says
This recipe looks really yummy but I don’t have stevia what can I use instead??? Can I leave it out?
Meghan Birt says
You can leave it out and add some more raw honey to increase the sweetness (if you feel like you even need it). Enjoy!
Billi says
I am out of almond extract, can I substitute coconut extract? I think I would work but not sure, it is pretty oily. Also, do you think maple syrup grade B could be used in place of honey? I am not particularly fond of honey.
Meghan Birt says
You can totally substitute coconut extract or just omit the almond extract all together. I haven’t tried maple syrup but I’m sure they will still turn out with subbing out the honey for maple syrup.
Phil says
Excellent cookies I ate many of them!
Jay says
Wondering if there’s another type of flour that can be used interchangeably with almond flour, such as coconut, millet, quinoa, etc.? Because of the enzyme inhibitors in almond flour, I’m trying to balance it with other types when possible, but I don’t know if these other types impact the texture or flavor. Your thoughts?
Meghan Birt says
Hi Jay-
Usually there’s no flours that can be so easily interchanged with almond flour. Definitely not coconut flour because that is so dry and much thicker. I don’t use millet, quinoa or buckwheat. You could probably do sunflower seed flour (finely ground sunflower seeds). That’s the only one I’ve used. But feel free to try out some of the ancient grain flours and see!
Meghan