Learn how to make yummy coconut chocolate chip cookies, perfect to enjoy with a cup of tea! These cookies are gluten-free, grain-free, vegan and paleo-friendly and this is a small batch recipe for 6-8 servings.
1 cup almond flour/almond meal
1/2 cup unsweetened shredded coconut
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch, arrowroot or tapioca starch/powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
6 tablespoons maple syrup
2–3 tablespoons water
1/4 cup dark chocolate chips (look for sugar-free sweetened ones)
Extra chocolate for melting on top (if you wish)
- Preheat the oven to 170 C / 340 F. Line a flat baking tray with parchment paper.
- Add almond flour, coconut, cocoa powder, cornstarch (or tapioca), salt and baking soda to a large bowl and mix well.
- Then add the vanilla, maple syrup, water, and chocolate chips and stir well until a thick, slightly sticky batter forms.
- Using a spoon (if the batter feels too sticky) or with your hands, shape the batter into round cookie balls and then flatten them slightly. They should also flatten a little more while cooking.
- Place on the parchment paper, leaving a little space between the cookies. Bake for 10-12 minutes at 170 C/ 340 F.
- Remove the tray from the oven and let the cookies cool down completely or for at least 10 minutes. Enjoy!
- These coconut chocolate cookies will keep for 5-6 days out of the fridge and longer if refrigerated. Store them in a Tupperware container for freshness.
- If you like to drizzle the cookies with a little melted chocolate, melt extra chocolate chips in a microwave or a small bowl over boiling or hot water and then drizzle on top. This step is optional and was done for presentation.
Keywords: Cookies, Coconut, Chocolate, Choc Chips, Gluten-Free, Vegan, Paleo