Coconut Chocolate Chip Cookies

These Coconut Chocolate Chip Cookies are a yummy fusion of sweet coconut and decadent chocolate chips. The addition of shredded coconut in this recipe adds a chewy texture and infuses a unique flavor.

Course Snack

Cuisine American

Prep Time 10

Cook Time 12

Cool 10

Total Time 32

Servings

Calories 143kcal

Author Sharon Rhodes

Ingredients

1 ½ cups almond flour
½ cup shredded coconut
¼ tsp baking soda
¼ tsp fine sea salt
¼ cup maple syrup
2 tbsp melted coconut oil
1 egg
½ cup mini chocolate chips

Instructions

Heat your oven to 350° and line a baking sheet with parchment paper.
Next, in a medium mixing bowl, whisk together the almond flour, coconut, baking soda, and salt.
Then, add the maple syrup, coconut oil, and egg and stir until well combined.
Next, fold in the mini chocolate chips.
Then, scoop heaping tablespoon-sized balls onto the baking sheet. Press lightly down on each ball and shape them into cookies.
Bake for 10-12 minutes, until golden browned on the bottom.
Cool for 10 minutes on the baking sheet then transfer them to a wire rack to cool completely.

Video

Notes

Storage Tips

To Store: Store the cookies in an airtight container at room temperature for 3-4 days.

To Freeze: For more extended storage, you can freeze the cookies in a freezer-safe container for up to a month.

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