Almond, Coconut + Cacao Nib Cookies

TIME: 1 HOUR

INGREDIENTS: 10

SERVINGS: 18

1. Preheat the oven to 375 F.

2. Toast the sliced almonds until fragrant and golden brown, 5-7 minutes. Let cool, and then chop well

3. In a large mixing bowl, stir together the almond meal, cacao nibs, chopped almonds, coconut, baking powder, salt and sugar.

4. In another bowl, beat the egg very well until it’s a uniform color and doubles in volume. Whisk in the coconut oil and vanilla extract.

5. Add the wet ingredients to the dry ingredients and mix until just combined. Refrigerate bowl for at least 30 minutes and up to overnight .

6. Roll the chilled dough into 1″ balls using your hands. Place on baking sheet with 1 1/2-inches space between them, and give them a gentle press with the palm of your hand to flatten them slightly.

7. Bake until edges just begin to brown, about 7-10 minutes. Remove from the oven and allow to cool before serving.

Notes:

• Inspiration

  This recipe is based on a recipe from Sara Forte's book, The Sprouted Kitchen. It's an easy, one-bowl, weekday treat that bakes up quickly. It is in regular rotation in our kitchen.

• Additions

  You can play around with the additions some, exchanging the cacao nibs for coconut sugar-sweetened chocolate chips, the toasted almonds for hazelnuts, or walnuts.

Ingredients: (8 Servings)

• 1/2 cup Sliced Almonds

• 1 1/4 cups Almond Flour

• 1/4 cup Cacao Nibs

• 1/2 cup Unsweetened Shredded Coconut

• 1/2 tsp

  Baking Powder

• 1/2 tsp Sea Salt

• 1/3 cup Coconut Sugar

• 1 Egg

• 3 tbsps Coconut Oil (melted)

• 1/2 tsp Vanilla Extract