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

Ingredients:

• 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

Directions:

1. In a large mixing bowl, stir together almond meal, cacao nibs, rolled oats, baking powder, salt, and sugar.
2. In a separate bowl, beat egg thoroughly. Then, whisk in the coconut oil and vanilla.
3. Add the wet mixture to the dry ingredients and mix until just combined.
4. Chill in the fridge for at least 30 minutes (or even overnight).
5. Preheat oven to 375°F.
6. 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.
7. Bake for 10 minutes, or until the edges begin to brown.
8. Remove from oven and cool before serving.