Buy Now → Coconut Almond Cookies Dipped in Chocolate
These Coconut Almond Cookies are a delightful mix of textures and flavors—soft and chewy in the center, lightly crisp on the edges, with the bottoms dipped in rich dark chocolate to make them completely irresistible.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 18 cookies 1x
- Category: Dessert, Snack
- Method: Bake
- Cuisine: Paleo, Gluten Free, Dairy Free, Vegan Option
Ingredients
Scale
- 1 1/4 cup blanched almond flour (140 grams)
- 1/4 cup tapioca flour or arrowroot (30 grams)
- 1 cup shredded coconut (60 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup unrefined coconut oil, solid but softened (57 grams)
- 1/4 cup maple sugar or coconut sugar (45 grams)*
- 1/4 cup smooth almond butter (60 grams)
- 1/4 cup pure maple syrup
- 1 egg or “flax egg” for vegan*
- 1/2 teaspoon pure vanilla extract
- 1 cup dark chocolate chips
- 1/2 teaspoon coconut oil (refined or unrefined)
Instructions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Combine the almond flour, tapioca, coconut flakes, baking soda and salt in a mixing bowl.
- In a separate large bowl, using an electric mixer, cream together the coconut oil and maple sugar until smooth, no lumps of coconut oil.
- Add the nut butter, maple syrup, egg, vanilla and beat until very smooth.
- Mix the dry ingredients into the wet until well combined and a sticky dough forms.
- Use a medium cookie scoop or a tablespoon and roll together about 1 1/2 tablespoons of dough. Place them on your parchment lined baking sheet 2 inches apart.
- Bake 13-15 mins until set and turning light brown. Less brown will give you a chewier cookie, browner a little crispier.
- Remove from oven and allow them to cool 5-10 minutes on the baking sheet (they’ll be quite soft), then transfer using a spatula to wire racks to cool completely.
- While your cookies are cooling, melt the chocolate chips with coconut oil in a small sauté pan over the stove or in a wide microwave-safe bowl. If using a microwave, heat in 30 second intervals, or until smooth. Stir well.
- Dip the bottom of the cookies into the melted chocolate. Pick up with a fork and use the side of the pan to scrape off excess chocolate. Alternately you can spread the melted chocolate onto the back of each cookie with a butter knife.
- Immediately place the cookies on a parchment-lined baking sheet, chocolate side down, and let sit.
- Drizzle additional chocolate over the cooled cookies, and allow them to sit another 20 minutes so the chocolate can set. To speed up the process, you can chill the cookies in the refrigerator until the chocolate hardens.
- Cookies are best stored at room temperature, loosely covered for the first day. After a day or so, store them in an airtight container at room temp or in the fridge. Enjoy!
Notes
For flax egg, mix 1 Tablespoon ground flax seed with 2.5 Tablespoons water, let sit 15 minutes
Coconut sugar is easier to find and will taste great, but it will make the cookies a little darker than pictured.
Find it online: https://eatwellenjoylife.com/coconut-almond-cookies/