These indulgent, grain-free cookies are guaranteed to satisfy even the most relentless chocolate cravings. They’re antioxidant and mineral-rich thanks to the cocoa and nuts. I’ve crafted this recipe to appeal to runners with sensitive digestion: they’re dairy-free, gluten-free, grain-free, and free of refined sugar. Being able to tailor your recipes is just one reason to keep holiday treats homemade. Happy baking!
Chocolate Coconut Walnut Cookies
- ¾ cup almond meal
- ½ cup coconut flour
- ½ cup walnuts, chopped
- ⅓ cup dark chocolate chips
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup pure maple syrup
- ⅓ cup virgin coconut oil, melted
- 1 egg
- 1 teaspoon vanilla extract
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond meal, coconut flour, walnuts, chocolate chips, cocoa powder, baking powder, baking soda, and salt.
In a small mixing bowl, whisk the maple syrup, melted coconut oil, egg, and vanilla, and stir until combined. Add the wet ingredients to the dry ingredients and stir to combine. Chill the batter for 15 minutes.
Use a tablespoon to scoop up the batter and your hands to roll into a ball and flatten slightly with your palm. Place spaced 1 inch apart on prepared baking sheet.
Bake in the center of the oven for 15 minutes, or until the bottoms are slightly darker in color. Let the cookies cool completely on the baking sheet (they’re fragile until cooled).