Be Stitched Baking {Gluten-free Chocolate Coconut Cookies}

Eager to post one of my favorite gluten-free cookies recipes, I cooked up a batch this week.  I knew Lesley would love them, and we joke that she is my CTO: Chief Tasting Officer.  Except that I don’t think she is joking. I told her how yummy and coconutty these cookies are, to which she responded, “I am allergic to coconut. WOMP.”  But I guess that is the very essence of these cooking posts for me:  making delicious food healthier, even for those with allergies.  So, here is my current favorite cookie recipe AND how you can modify it for coconut allergies.

1 c       almond meal | bulk section of Whole Foods
1/3 c    shredded coconut
3 T      coconut oil
2 T      unsweetened cocoa powder
2 T      coconut sugar
1 T      ground flax seed
¼ c      maple syrup
1/3 c    almond butter
1 t        vanilla extract
1 T       hemp protein powder, optional
2 t        instant coffee, optional

Preheat oven to 350 degrees. Mix all ingredients together until well combined. Roll batter into 12 balls and flatten. Bake for 12-14 minutes on parchment lined baking sheet.

There are endless options and additions with these cookies: add protein powder or instant coffee, as noted above, substitute grapeseed oil for coconut oil and substitute cacao nibs for the coconut.

Recipe modified from Jessica’s Chocolate Hazelnut Cookies

at Beaming with Health.





2 thoughts on “Be Stitched Baking {Gluten-free Chocolate Coconut Cookies}

  1. Pingback: Be Stitched Baking {Vegan Gluten-free Vanilla Coconut Cookies} « be stitched

  2. Pingback: Be Stitched Baking {Vegan Gluten-free Vanilla Coconut Cookies} :

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