Recipe of the Week: Coconut Chocolate Chunk Cookies
This recipe is fab because it’s PACKED with nutrition! Almonds and coconut provide healthy fats, protein, and sustained energy while oats deliver whole grain complex carbohydrate goodness. Maple syrup is a great source of trace minerals like manganese and dark chocolate is rich in antioxidants and polyphenols. These are cookies that taste amazing and you can feel good about eating any time of the day! Substitute the chocolate chunks for raisins for a delicious breakfast cookie!
- ½ cup ground raw almonds (fine, like a flour)
- ½ cup unsweetened shredded coconut flakes
- 1 ½ cups ground gluten free oats (fine, like a flour)
- 1 tsp ground cinnamon
- ¾ tsp baking soda
- ½ tsp baking powder (aluminum free!)
- ½ tsp pink Himalayan salt
- ⅓ cup unsweetened coconut milk
- ½ cup maple syrup
- ⅓ cup dark chocolate chunks (I chopped a few squares of a 90% cacao bar)
- 2 T coconut oil
- ½ tsp vanilla extract
1. Using a high-speed blender like a Vitamix or a good quality food processor, grind the oats until they reach a flour-like consistency and pour into mixing bowl. Repeat this process for the almonds and add to the bowl.
2. Next add the coconut, cinnamon, pink salt, baking soda, and baking powder to the bowl and mix everything together until evenly distributed.
3. Now, it’s time for the wet ingredients. Add the coconut milk, maple syrup, coconut oil, and vanilla extract to the dry ingredients and mix together.
4. Chop and add dark chocolate.
5. On a baking sheet lined with parchment paper, drop a medium spoonful of batter for each cookie, leaving enough space between each one for spreading during the baking process.
6. In a 325 degree oven, bake cookies for 14-17 minutes depending on your oven and how chewy you prefer your cookies. Let them cool before attempting to store and enjoy!