Almond Flour Cookies with Chocolate Chips and Coconut (Low-Carb)
Gluten free cookies featuring dark chocolate, shredded coconut, and almond meal.
Gluten free cookies featuring dark chocolate, shredded coconut, and almond meal.
- 1 egg
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1 1/4 cups almond meal / almond flour
- 1/4 cup semisweet chocolate (mini morsels) to reduce sugar & carbs use sugar free chocolate
- 1/2 cup shredded unsweetened coconut if unable to find unsweetened put coconut in fine strainer and rinse with warm water to remove sugar and squeeze out excess water
- 1/3 cup splenda granular baking blend receipie called for brown sugar but to keep it low carb i used splenda baking
- 3 tbsp butter melted (can also use coconut oil if desired)
- Carbohydrate 1.35691421274311 g
- Cholesterol 5.17459490940348 mg
- Fat 2.85480169059679 g
- Fiber 0.11649537037037 g
- Protein 0.169758310041463 g
- Saturated Fat 2.04001472271789 g
- Serving Size 1 1 Serving (7g)
- Sodium 22.7811851861934 mg
- Sugar 1.24041884237274 g
- Trans Fat 0.190195171351802 g
- Calories 31 calories
Step-by-step
- In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
- In a separate bowl, beat egg well blended, then whisk in the melted butter (or coconut oil) and vanilla, then add to dry ingredients and mix until just combined.
- Let sit for 15-30 minutes at room temperature.
- Preheat oven to 375 degrees.
- Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit or else you will get cookie balls instead of the desired cookie shape.
- Bake until edges begin to brown, 10-12 minutes.
- Remove from oven and let cool before serving.
Skipping the Rest Period
Baking almond flour requires patience because the dense meal absorbs moisture slowly. Leaving the mixed dough on the counter for 15 to 30 minutes allows the fats and proteins to hydrate fully, transforming a sticky paste into a manageable dough. Ignoring this rest interval often results in spreading cookies that lack structural integrity.Flattening Before Baking
Almond flour lacks gluten, meaning these cookies will not rise and spread on their own in the oven heat. Shape the mixture into 1-inch balls on the baking sheet, then press them down slightly with your palm or fingers. Without this physical flattening step, the treats retain their spherical shape and remain undercooked in the dense center.Monitoring Oven Heat
Preheating the oven precisely to 375 degrees ensures the edges brown correctly within 10 to 12 minutes without burning the coconut. Watch the perimeter for a golden hue rather than relying solely on the timer. Freshly grated coconut introduces excess moisture compared to dried, packaged shreds, altering the required baking duration and demanding extra vigilance near the end of the cooking window.
