Sometimes you just need a big old cookie to make everything right in the world.
Let’s talk about stress for a moment, shall we?
Stress is something that we all have to deal with in our lives, but sometimes it seems to pile on in such a way that we feel like our heads are going to explode.
I have felt a bit scattered over the last few weeks. Is this just me? Instead of having control over my stress, it’s had control over me, making me feel as if I’m teetering over just a bit towards the insane side of things.
Running around like a chicken with my head cut off is basically my standard feeling right now.
But do you know what usually helps to right that mental state for me? A couple of really good cookies.
Sometimes you just have a hankering for a big cookie that is packed with all the good stuff. It’s that kind of craving that leads me to make cookies like these.
These bad boys are made with a double dose of chocolate, from dark unsweetened cocoa powder and a big dose of dark chocolate chips.
After that, they are piled with tons of coconut and nutty almond flour, making for a delicious made-from-scratch dessert or snack that is layered with different textures and flavors. Every bite is like a rich, chocolatey, nutty coconut explosion in your mouth.
Personally, I love the size of these cookies. They are not huge in diameter, but they are nice and thick (and they don’t fall flat after you take them out of the oven).
The thickness is what keeps the centers nice and moist, even a few days after making them. As a nice contrast, the exterior has a crispy texture.
I also love the little cracks on the outside of these baked goodies. It’s a lot like what you’ll see on those classic crinkle baked goodies, but these are gluten free.
If you are a serious lover of chocolate, this recipe is definitely the one for you. It doesn’t matter if it’s winter, spring, summer, or fall, chocolate and coconut is a flavor combination that you can enjoy year round.
Of course, I tend to eat many more cookies in the cooler seasons, because that’s the kind of comfort food I gravitate towards – especially when I am stressed beyond normal levels of sanity.
A couple of these along with a big glass of cold milk are just what the soul needs to right itself.
You can enjoy these baked goods at room temperature, but I love to eat them warm. If you are storing them and eating them later, I like to warm them up for about 15 to 30 seconds in the microwave so the insides get all gooey again.
Can you tell my brain is ready for a vacation and a bunch of cozy, lazy days spent on the couch? Shocking, I know! Coming down from a stress high does tend to skew me toward the lazy side in mere moments…
So, whip up a batch of these, get cozy, take some deep breaths, and chill. It’s chocolate therapy time!Print
Nutty chocolate coconut cookies are crunchy and moist gluten-free treats that every chocolate lover will demand more of.
- 1 cup almond meal
- 1/2 cup unsweetened shredded coconut
- 1/4 cup unsweetened cocoa powder (preferably dark)
- 2 Tbsp tapioca flour, plus more as needed for shaping
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 cup Sucanat
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- Preheat oven to 350˚F. Line two baking sheets with parchment paper or silicone mats.
- Add almond meal, coconut, cocoa powder, tapioca flour, salt, and baking soda to a large bowl. Whisk to combine.
- Stir in Sucanat, maple syrup or honey, vanilla, and chocolate chips until a stiff, sticky batter forms.
- Flour your hands lightly to prevent dough from sticking. Form balls of dough, 2 tablespoons at a time. Place on the prepared baking sheets about 2 inches apart.
- Bake for 10 minutes. The edges should be crisp, but they should still be moist in the center.
- Remove from oven and set aside to cool on the pans for 10 minutes. Transfer to a cooling rack to cool completely.
- Category: Cookies
- Method: Baking
- Cuisine: Gluten-Free
Keywords: gluten-free cookies, chocolate, coconut, almond flour
Cooking By the Numbers…
Step 1 – Measure Ingredients
Measure out all ingredients as listed on the ingredients list.
Preheat your oven to 350˚F. Line two baking sheets with silicone mats or parchment paper.
Step 2 – Make Dough
Whisk together the almond meal, coconut, cocoa powder, tapioca flour, salt, and baking soda in a large bowl.
Stir together until a stiff batter forms.
Step 3 – Bake
Form the dough into balls, 2 tablespoons at a time. Be sure to flour your hands first to prevent sticking.
Place the balls on the prepared baking sheets. Make sure to space them 2 inches apart, to give them room to spread without sticking together during baking.
Read our handy guide for more baking tips to get the perfect cookies every time!
Bake for 10 minutes, until the exteriors are crisp but the centers are still moist. The tops and sides will crack a little, and that’s okay.
Cool on the baking sheets for about 10 minutes. Remove and cool completely on a wire rack.
Can I Make This Dough Ahead of Time and Bake Later?
You certainly can make this dough ahead of time. All you have to do is make the dough through Step 2 in the “Cooking By the Numbers…” section of this article. Then you can cover the bowl with plastic wrap.
Store it in the refrigerator for up to 2 days, until you’re ready to bake.
Looking for even more gluten-free recipes? Here are some Foodal favorites for the cookie lover:
- Simple Cinnamon Coconut Flour Cookies
- Lemon Almond Coconut Macaroons
- Flourless Rocky Road Chocolate Cookies
Do you like to dunk your cookies in milk or hot chocolate? Tell us in the comments below. And once you try the recipe, be sure to rate it to let other readers know how much you enjoyed it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on April 15, 2010. Last updated: March 6, 2020 at 17:10 pm. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.