Sundays are my favorite for a few reasons: I get to sleep in, make a huge breakfast I have no time for during the week, cuddle with Schiap and bake whatever I’m craving in the moment.
Today it’s almond-meal-chocolate-chip-coconut cookies. I made these a few times at the start of winter and brought them into the office. My co-workers loved them! So, tomorrow I think they’ll be pleasantly surprised when I bring in this new batch to kick off our last week of insanity before the RL Fall 2014 Runway show…
From The Sprouted Kitchen cookbook by Sara Forte.
Ingredients:
- 1 1/4 cups almond meal
- 1/4 cup semi-sweet chocolate chips (recipe calls for cacao nibs)
- 1/2 cup shredded unsweetened coconut
- 1/2 tsp baking powder
- 1/4 teaspoon sea salt
- 1/3 cup coconut sugar (recipe calls for muscovado)
- 1 egg
- 3 Tbsp coconut oil, melted
- 1/2 tsp vanilla extract
Instructions:
- In a large mixing bowl, stir together almond meal, chocolate, coconut, baking powder, sea salt and coconut sugar.
- In a separate bowl beat egg
- Whisk in the coconut oil and vanilla
- Add egg mixture to dry ingredients and mix well
- Chill in the fridge for 30 minutes
- Preheat oven to 375 degrees.
- Shape dough into 1-inch balls and place on baking sheet
- Bake until edges begin to brown, 10-12 minutes.
- Enjoy!
