Coconut Almond Chocolate Chip Cookies Recipe


  • 3/4 cup (170g) unsalted butter
  • 3/4 cups (135g) coconut sugar
  • 1/4 cup (50g) granulated sugar
  • 1 egg
  • 1 tsp almond extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1/2 cup (50g) shredded coconut
  • 1 milk chocolate bar, cut-up
    • I used 1/2 cup (100g)
  • 1 3/4 cups (216g) baking flour
    • If using Gluten Free flour, add 1/2 tsp xanthan gum
  • 3/4 cup (72g) almond flour
    • If you don’t want to use almond flour, substitute the same amount mentioned for regular flour


  1. Preheat oven to 350°F (180°C)
  2. In one bowl, cream together 3/4 cup (135g) coconut sugar, 1/4 cup (50g) granulated sugar, 1 tsp almond extract, and 3/4 cup (170g) unsalted butter (these are the wet ingredients)
  3. Mix in 1 egg
  4. In a separate bowl, mix together 1 3/4 cups (216g) flour, 3/4 (72g) almond flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and pinch of salt (these are the dry ingredients)
  5. Slowly pour and stir together 1/4 portions of the dry ingredients into the wet ingredients, until fully combined 
  6. Fold in 1/2 cup (50g) shredded coconut, and cut-up milk chocolate pieces
  7. Line a baking pan with either parchment paper – OR – cooking spray
  8. Place golf ball sized portions of dough evenly on baking pan
  9. Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes
  10. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol.
  11. Enjoy!

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