Almond coconut cookies with dark chocolate — lightly sweet, satisfyingly rich and totally delicious. Made with natural ground almonds, unsweetened coconut flakes and cacao nibs, these simple and delicious cookies are lightly sweetened with unrefined muscovado raw cane sugar and a smidgen of pur maple syrup.
Virgin coconut oil and flaked, dried coconut give them a subtle, nutty tropical coconut flavor that is mild enough for non-coconut lovers. And raw cacao nibs add a little crunch and complexity of flavor reminiscent of unsweetened dark chocolate. Together, with a chocolate drizzle, these soft and chewy cookies offer pure goodness in ever bite! With chocolate, almond and coconut, it’s like you are getting three different kinds of cookies all in one bite!
Almond Coconut Cookie Ingredient Tips
To get the best possible cookie experience, here are a few ingredient tips and substitution:
- Almond meal — I like to use natural (skin-on) ground almonds for this cookie recipe. You could also use blanched ground almonds, which with give the cookies a finer texture and lighter colour. Since this recipe doesn’t use flour, it is also gluten-free.
- Raw cacao nibs — antioxidant rich, their pure deep chocolate flavor will have you think there are nuts in these almond coconut cookies. Slightly bitter, slightly nutty, they add so much unexpected flavour and texture to these cookies. Not to be missed!
- Shredded coconut — not to be confused with desiccated (finely grated) coconut. I use organic, unsweetened coconut flakes and then coarsely chop them. The flakes don’t overpower the overall cookie with coconut flavour and they give them a little extra crunch.
- Muscovado cane sugar — this natural, unrefined cane sugar gives the cookies a subtle caramel like flavour.
- Virgin coconut oil — adds a subtle coconut aroma. Use a mild coconut oil if you want a milder flavour.
- Egg — can sub 1 chia egg (see notes section below) for a vegan version of this cookie recipe.
- Spices — pure bourbon vanilla powder adds classic, rich vanilla flavor to the cookies, while ground ginger adds some warmth.
- Dark chocolate — choose a chocolate you know and love and use as use as little or as much as you like! I recommend 85% mild dark chocolate from GEPA (unpaid mention). For a sweeter cookie, use milk chocolate.
Looking for more easy cookie recipes?
Try one of these favourites:
- Chocolate Hazelnut Cookies
- Tahini Medjool Date Cookies (vegan)
- Easy Lemon Almond Cookies (Gluten-Free)
- Lemon Poppy Seed Cookies
Almond Coconut Cookies with Chocolate
- 150 g almond meal
- 2 tablespoons cacao nibs
- ½ cup unsweetened shredded coconut flakes, coarsely chopped (20 g)
- ½ teaspoon baking powder
- 1 pinch pure vanilla powder
- pinch of ground ginger
- ¼ teaspoon fine sea salt
- 1/3 cup muscovado raw cane sugar (50 g)
- 1 tablespoon pure maple syrup
- 1 large egg
- 3 tablespoons coconut oil, melted and cooled slightly (45 g)
- 50 g dark chocolate (70% to 85% cacao), broken into pieces or roughly chopped
In a large mixing bowl, stir together the almond meal, cacao nibs, coconut, baking powder, vanilla, ginger, salt, and sugar.
In second bowl, beat the egg very well using a whisk or an electric beater, until foamy and increased in volume. Whisk in the maple syrup and melted coconut oil. Add the wet mixture to the dry ingredients and mix until just combined.
Cover the bowl and transfer to the fridge to chill for at least 30 minutes (or up to overnight).
Preheat the oven to 375°F / 190°C (170°C fan-assisted) and line e baking sheet with parchment paper.
Using a teaspoon gather the dough and with your hands, roll the chilled dough into balls (max 3 cm in diameter) and place on the prepared baking sheet, leaving enough space between each cookie to allow for spreading. Give them a gentle press on the tops to flatten them just a little.
Bake until the bottom edges just begin to brown, 8 to 10 minutes.
Remove from the oven and transfer the baking sheet with the cookies onto a cooling rack to cool while you prepare the chocolate drizzle. Note: the cookies will firm up as they cool.
Melt the chocolate in a small heatproof bowl over a small pot of simmering water, until only a couple unmelted bits of chocolate remain. Remove from the heat, stir until smooth and fully melted.
Using a small spoon, drizzle the melted chocolate over the cookies in a zigzag formation.
The chocolate will firm up in about 20 minutes. Otherwise, transfer the baking sheet to the fridge to cool there until the melted chocolate is firm.
- These almond coconut cookies are soft and chewy. For a firmer cookie, store in a cool corner of the room or chill in the refrigerator shortly before serving.
- The cookies can be stored in an airtight container for 5 days or longer in the fridge.
- Make these cookies vegan: simply replace the egg with a chia egg (1 tablespoon chia seeds and 3 tablespoons water, and let stand for 15 minutes).
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