I recently bought almond flour. I had resisted for so long because it is expensive, and I didn’t really see the benefit in it over other gluten free flours on the market. Well, Sister and I recently decided to rethink all of our white gluten free baking ingredients (cough*bisquick*cough). I will never fully give it up for when I want to bake something special, but I definitely don’t need to be using it as much as I have been!
I’ve tried oat flour, coconut flour, sorghum flour and bisquick in the past to make some delicious recipes, but bisquick was by far the best for baking cookies that were almost identical to their gluten-filled counterparts. I found this recipe for Paleo-inspired chocolate chip cookies using almond flour, but wanted to make it more deluxe. Girl Scout Samoa cookies may have had something to do with the flavor combination… ;).
Almond Flour Chocolate Coconut Cookies
- 2 cups almond flour
- 1/4c cocoa powder
- 1/4c ground flax
- 1/2t salt
- 1/2t baking soda
- 1/2c grapeseed oil
- 1/4c agave
- 1T vanilla extract
- 1/2c chocolate chips
- 1/4-1/2c shredded coconut
- 2T coconut flour (if your dough ends up being too moist)
1. In a large bowl, combine all of the ingredients. I did this somewhat in stages, but it doesn’t matter a whole lot.
2. Roll into balls, flatten slightly, and then press some additional coconut on the outside of the dough (optional).
3. Bake in a 350* oven for 8-10 minutes, being careful to not overbake them or burn the coconut.
4. Allow to cool slightly on the baking pan as they are fragile right out of the oven, but they set up really well!
Coconut + chocolate, a winning combination. If you’re really wanting all the flavors from Girl Scout Samoa cookies, I bet this Salty Medjool Caramal sauce would be an excellent topping.
These not only taste amazing, but are gluten free, grain free, refined sugar free (depending on the chocolate chips/chunked chocolate you use), egg free and dairy free. Not too shabby.