Almond Meal Cookies with Chocolate Chips and Coconut

These cookies are seriously yummy. Made them for my GF friend. What a hit!

Love this recipe. Easy and delicious. Thank you.

Honestly I have tried lots of paleo/keto cookies and these are the best yet! I love the chewy/coconut texture! I’ve made these with coconut sugar (used slightly less, 60 g instead of 73 g) and for a keto version with sugar free Lakanto Erythritol/Monk Fruit blend and Lily’s dark chocolate sugar free (Stevia) chocolate chips, and they were both excellent. I’m going to use less Lakanto next time – will try 60 g as well and I think they’ll be perfect. I agree with other comments that these are super easy to make as well!! Thank you!!

These turned out delicious, so easy to make! I used coconut sugar. Next batch I’ll make with less sugar and chocolate while upping the almond meal and perhaps add some almond extract. Thanks so much, Ive been looking for a good gluten free dairy free cookie recipe and this is the one!! A real keeper :)

I am new to gluten free baking, and this is the first time I’ve had success! These are SO good. I used a rather coarse almond flour and my coconut was shredded pretty finely, but overall the texture turned out beautifully keeping the measurements as written. I also doubled the vanilla and reduced the sugar by 15g for my own taste and they are perfect. Thank you!

These are absolutely delicious, super quick and easy to make, I think I’ll make a triple batch next time because they are just SO moreish! Thanks a lot <3

I love them! great flavor and consistency.

I made these cookies for the first time today and this recipe is definitely a keeper. I didn’t gave any choc chips so I simply omitted it and they are still devine. Crispy on the outside and slightly chewy on the inside and perfectly sweet (which is not too much). I used coconut sugar as I didn’t havr any brown sugar on hand. The next time I am making these with the chocolate chips.

I made these cookies today. I substituted Swerve brown sugar for regular brown sugar and the results were very good! I will definitely be making these again.

This recipe is a big hit! I followed the directions exactly and the cookies are delicious, the texture chewy and the taste delicious. My friend is visiting tomorrow and is on a gluten free diet and I know she will love them. We do! Great recipe.

Everyone from my 13 month old granddaughter to me just loves these cookies. I have issues with coconut oil so I use canola or corn oil and they are perfect.

These cookies are a staple in my house!!! Totally love them

So quick and easy. They tasted so good!!! I switched the choc chips with oats, and they were perfect.

I have made these countless times, this is actually my very favorite chocolate chip cookie recipe! Everyone loves them, and as a diabetic, I love that they are a healthy treat! Thanks so much for such a wonderful recipe!

I’ve been making this cookie for my gluten free friends ever since you printed it. I get asked to make them every year for Christmas holidays. Good cookie!

Loved these – simple and yummy.

I love this recipe – it is fantastic as written and very forgiving as well. Yes to cocoa nibs! I do find with almond meal they don’t spread much so I either press with a fork or add a bit of almond milk. Other variations I have tried with success: skipped coconut and replaced with extra almond flour, have reduced sugar and replaced with more almond flour, have made with vegan flax egg, and made with avocado oil instead of coconut oil – all delicious! Also great as a breakfast cookie replacing some coconut with pumpkin seeds and museli. Thanks for the great treat!

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These are delicious. I will definitely make these again and recommend the recipe to my gluten free friends. Warning: when they say to grease the cookie sheet they really mean it. Also they do spread a bit so beware.

These turned out perfect, even though I made a couple errors! 1. I missed the note about almond meal vs flour and used 1.25 cups of Bob Mill’s almond flour. 2. I forgot to chill. I thought they’d be dry but when I took a bite, they were delicious and moist. I tried to be careful when measuring the flour: gently scooped to avoid using too much. Maybe that helped? I will definitely make these again. No substitutions.

My friend and I were having a Zoom baking date and were looking for a sweety treaty to bake together. One of us did not have brown sugar and replaced it with white sugar and maple syrup instead (almost 1/3 cup of white sugar and top it up with maple syrup). The recipe was easy to follow and we appreciated the useful descriptions at each step. Unfortunately, while following the tablespoon measure in the instructions, we still only managed to make 10-12 biscuits each :( After a painful 15 minute wait for them to cool, we finally tasted. They were WELL worth the wait. Happy dancing and 5 stars all round. Not sure what Ferment4Life was talking about in the comments, these were a blast!

I used 3 T butter and ground up sliced almonds in my blender. Baked for. 8 minutes at 375. They got a little too brown around the edges but still crunchy and delish. Next time I will bake at 350. Best thing about these cookies is the small amount of sugar. This recipe is a keeper! Thank you
P S I will be shopping for a oven thermometer to check how accurate my oven is.

Delicious recipe, thank you! Love that they’re not too sweet. I put slightly less brown sugar and added freshly grated orange rind. Yum.

I have made several batches of this amazing cookie. Everyone has loved them! They’re a hit whether people eat gluten-free or not. I substituted coconut palm sugar for the brown sugar. I renamed them Chewy Coconut Chocolate Chip Cookies. I will definitely be making them on a regular basis.

I made these today. I didn’t have almond flour so I pulsed blanched almond flakes in a food processor. The mix was a bit too runny so I ended up adding some oat flour into it. The cookies turned out great and they taste amazing. I will definitely make them again.

I have made these cookies a few times and absolutely LOVE them. I add chopped, roasted pecans and also use slightly less sugar and salt and they come out perfectly. I like making the batter early in the day and then pop them in the oven during dinner or while cleaning up. Quick, easy, and delicious. Thank you!

I am living in Thailand at the moment, so these are great to make as the coconut oil never solidifies unless refrigerated. These are some of my favorite cookies…but better than that, two times making them for others, they told me these were the best cookies they’ve had. And these friends (especially one of them) are quite the bakers themselves. The besides the taste, the texture is great…and not so sweet, but just right!

This is my go-to cookie recipe – so easy to make and I love that it doesn’t make too many cookies, just enough to serve after dinner!

Okay… I absent mindedly posted the review without putting a rating, but it says a lot that I’m making them again today. ( giving 5 stars). My partner says these are the best biscuits he’s had., and we’ve been together 45 years. This time I’m adding quarter of a cup of finely chopped apricots. I’ve reduced the brown sugar down to a quarter of a cup, and using 70% cacao chocolate(used 85% last time). A basic recipe that can be tweaked many ways, and so delicious. Thank you.

Moist and delicious. Hands down the best almond flour cookie I’ve ever had so far. I used monk fruit brown sugar and stevia sweetened chocolate chips. These are so healthy and delicious. I ate three cookies right out the oven! I will be making these again in the near future to satisfy my sweet tooth.

This is tasty 😋 but my version did nog spread at all.

Such a wonderful recipe! Will be keeping it in permanent rotation!

I was looking for something sweet to make but not a traditional cookie (my household is trying to get back onto regular habits after holiday excess). Baked these up. Doubled the amount of chocolate (used chocolate chips) because 1/4 cup seemed too chincy. I was wrong! 1/2 cup was too much for the dough to bind with. They were pleasing and will do the trick for today, but not very sweet at all and the texture is a bit funny…. then I realized I completely forgot the sugar! So I will be trying them again next time WITH the proper amount of sugar and chocolate. My four year old gave these sugar free ones a thumbs down but happily finished his cookie. I found them filling and satisfying but not something I could overeat, so that’s a win! And really, if somebody wanted to, they were absolutely edible with sweetened chocolate but no sugar in the batter.

This coconut choc cookie recipe is the BEST ever. I added a bit more chips and made them in mini muffin tins (because its the only small pan that fit into my toaster oven). The cookies are perfectly crispy on the outside and soft on the inside. I’m keeping this recipe forever. Thank you so much!

Great recipe. I added 2x tablespoons of ground flax and one heaped tsp of brewers yeast with 1/4 cup sunflower seeds. … these made delicious lactation cookies… I used 1/4 sugar as the dark choc chips were enough and let rest in fridge overnight… I find this gives best results. Def makes bugger all cookies so I highly recommend doubling the recipe… I ended up adding another yolk and another cup of almond meal… Made 18 tiny cookies in the end. Beautiful slice Texture … more-so dense slice-like than cookies … which was super fine by me! next time I will bake in a slice tray… loved them. Will bake again for sure!

Ok, so I just tried these today and I didn’t know you had to bake the almond pulp to turn it into almond meal before baking with it. I made your almond milk recipe earlier and then made cookies with the straight up pulp. Needless to say they didn’t turn out as planned lol! I think as a rookie clean eating baker, it would have been helpful to have that note directly in the recipe that the pulp needs to be baked first. Also I think adding almond flour would make this fluffier and more “cookie” like if that makes sense. No shade here, I love your recipes overall, I just think those additions to the recipe might be helpful for people like me who aren’t necessarily “seasoned” in baking with these ingredients (pun intended).
Thank you!!

This is my go to recipe for cookies now. I am close to paleo in my diet and just love the taste and texture of these. I like other kinds of cookies..crispy, chewy, whatever. I use coconut sugar in mine. My husband can eat anything and he loves these!

Wow….just yum! these are super. moist, chewy, just a little sweetness to satisfy the craving without sacrificing your diet! thank you 🙏

I am very confused, I followed the instructions exactly but the cookies turned out strange. They barely spread at all (even though I pressed them down) and despite being almost burnt on the outside they were still liquid in the middle. They tasted just ok and looked nothing like the pictures.

I was so hopeful that I would love these cookies. I love coconut, chocolate and almonds. I do not like soft cookies, therefore, I do not like these cookies. My bad. To me, soft cookies taste half baked, or stale. I like a nice crunch when I bite into a cookie. I could have left them in the oven longer, but I wanted to make them exactly as directed. If you like soft cookies you will like these.

My 3 yr old granddaughter asked for the biggest one, took a bite and gave it back. Her dad (and my other 2 sons), who is always trying to take home my homemade cookies, didn’t ask for any.

Nuf said…

So good!! Thanks for the link to this recipe. Cookies turned out very well… will double it next time. I have followed Sara Forte before… found her recipes reliable and delicious.

oh my god! I made these with white chocolate chips and a little extra salt. I ate 6 cookies in one go. So delicious!!! Thank you!

OUTSTANDING!!! Used vegan mini-chips and doubled those. I have tried many GF cookie recipes and trying to be healthier. These cookies were a home run with my kids. They don’t usually go for coconut, but they loved it in these.