In case you didn’t know, almond flour is highly nutritious. Unlike traditional grain-based flours, almond meal is high in protein and low in carbohydrates and sugars. Healthy, organic, and gluten-free, you’d expect these cookies to taste like dirt but they’re actually to die for. Soft yet crunchy, this GF treat from the Sprouted Kitchen Cookbook contains three gloriously delicious flavors: chocolate, almond, and coconut. Uh, YUM!
—Teresa Sabga, co-editor-in-chief of Baked. Follow Teresa on Twitter and Instagram @teresamarias.
Serves: 24 cookies
- 1¼ cups almond meal
- ¼ cup cacao nibs
- ½ cup organic rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ⅓ cup dark brown sugar
- 1 egg
- 3 tablespoons coconut oil, melted
- ½ teaspoon vanilla extract
- In a large mixing bowl, stir together almond meal, cacao nibs, rolled oats, baking powder, salt, and sugar.
- In a separate bowl, beat egg thoroughly. Then, whisk in the coconut oil and vanilla.
- Add the wet mixture to the dry ingredients and mix until just combined.
- Chill in the fridge for at least 30 minutes (or even overnight).
- Preheat oven to 375°F.
- Shape dough into balls about an inch in diameter and place on a lined baking sheet 2 inches apart. Press down slightly to flatten a bit.
- Bake for 10 minutes, or until the edges begin to brown.
- Remove from oven and cool before serving.
Adapted from minimalistbaker.com.