CHEWY COCONUT ALMOND COOKIES (GLUTEN FREE)

By jeknudson

Ingredients

• 2 1/2 cups almond flour
• 1 cup unsweetened shredded coconut
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup light brown sugar packed
• 2 large eggs
• 1/4 cup plus1 tablespoon coconut oil melted (not hot)
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup dark chocolate chips (optional for drizzling)

Preparation

Step 1

1. In a large bowl whisk almond flour, coconut, baking powder, salt, and brown sugar until no lumps remain.
2. In a separate bowl, vigorously whisk eggs for 1 full minute. Add coconut oil, vanilla extract, and almond extract and stir to combine. Add wet ingredients to the dry ingredients and stir using a wooden spoon or rubber spatula. Stir until thoroughly combined; use your hands if necessary. Tightly cover and place in the back of your fridge (where it's really cold) for 2 hours or up to overnight.
3. Preheat oven to 375°F and line two baking sheets with parchment or silicone liners. Roll or scoop the dough into 2 tablespoon portions (about golf ball size) and place them a couple inches apart on the prepared baking sheets. Press down on each ball of dough to flatten (they will spread very little when baking). Bake for about 9 minutes, until the edges are just beginning to turn golden brown. Place the baking sheets on wire racks to cool completely.
OPTIONAL CHOCOLATE DRIZZLE:
1. Melt chocolate chips in a small saucepan over low heat, stirring frequently. Drizzle the top of the cookies with melted chocolate (I put the melted chocolate in a plastic bag and snipped the corner for easy drizzling). Allow the chocolate to firm up at room temperature or speed it along by placing the cookies in the fridge.