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