These healthy grain and gluten-free low carb cookies require just a few simple ingredients and contain three of my favourite things: dark chocolate, coconut and almond.
It's been a while since I whipped up a delicious batch of cookies (find my peanut butter cookie recipe here) and with the whole world on lockdown and baking to their heart's content, I figured a hearty, yet healthy cookie recipe is exactly what everyone needs right now.
Not only is this recipe incredibly easy to make (a great excuse to get the kids involved), but it's healthy without tasting like it is. Pretty important, right? Who wants a cookie recipe that tastes anything but indulgent?
Believe me, any cookie monster - low carb or not - will devour these baked goodies. And yes, while they may sound super healthy with their almond and coconut ingredients, they really do work well together. In fact, the desiccated coconut is what makes this recipe as delicious as it is.
These chocolate chip coconut and almond cookies are...
- Utterly moist
- Gooey and chocolatey in the middle
- Slightly crisp on the outside
How to make low carb cookies
It's a no brainer that the missing flour and sugar are what make these chocolate chip coconut cookies low carb.
To replace the traditional flour, I've swapped it for ground almonds (some people refer to this as almond meal) and desiccated coconut. Tip, if you can only find coconut flakes, try blitzing them in a food processor (I use this one)!
As for the sugar, I swapped this out for coconut sugar - a refined sugar alternative that boasts a beautiful, but subtle caramel flavour.
I can't wait for you to make these cookies! They're moist, the perfect kinda sweet, chocolatey and super easy to make. Ready?
Chocolate Chip Coconut & Almond Cookies / Low Carb Recipe
These moist, coconutty and chocolatey chocolate chip cookies will win anyone over - low carb lover or not!
- 120g ground almond flour
- 40g dark chocolate chips
- 50g desiccated coconut
- 54g coconut sugar
- 1 large egg
- 3 tbsp melted and cooled butter
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
Add the almond flour, coconut, coconut sugar, chocolate chips and baking powder to a bowl and mix everything together.
In a separate bowl, whisk your egg until it's doubled in volume and bubbly. Add the butter, sea salt and vanilla and whisk again.
Add all of the dry ingredients to your wet ingredients and stir until just combined.
Cover your bowl with cling film and pop in the fridge to chill for 45 minutes.
20 minutes before you take your dough out on the fridge, preheat your oven to 175c.
Remove your dough from the fridge and line a baking tray with parchment paper. For each cookie, you will need to make small golf ball-like sizes (roughly 1inch wide). Roll each cookie out in your hand and place on your baking tray leaving 1-inch gaps between each cookie ball. Do this until you've used up all of your cookie dough.
With the palm of your hand, flatten the cookies to your preference - they will not flatten that much.
Pop your tray in the middle of the oven and bake for 13 minutes.
Once baked, remove from the oven and leave to cool for a few minutes before tucking in. Otherwise, wait until the cookies have completely cooled down if you prefer a less gooey cookie.
These cookies are best kept in an airtight container for a few days. But let's face it, they won't last that long because they're that moorish!