Whenever I’m stressed or anxious, the instant cure for me is to put on some happy music and do a little baking. Maybe it’s the spoonfuls of cookie dough, or the smell of freshly baked cookies making it’s way through the house, or Otis Redding coming through my speakers, but regardless, these baking breaks always make me feel calm and happy! The other day, I was in serious need of a relaxing baking sesh, and I looked through my pantry to see if I had everything I needed to make some cookies happen. I had just enough almond flour, coconut oil, and vanilla to make one batch, thank goodness! Inspired by one of my favorite cookie recipes in the Sprouted Kitchen cookbook (her almond meal cookies with coconut & cacao nibs), I whipped up these Chocolate Chip Coconut Cookies, and they were everything I was craving and more! 

After polishing off a dozen cookies between Mitch and I in two days, it’s safe to say these will definitely be part of our weekly dessert rotation. They’re super easy to make – they only require a couple ingredients, one bowl (gotta love an easy clean-up), and less than 10 minutes in the oven. They’re like a cross between a chocolate chip cookie and a macaroon – a little crunchy on the outside and soft on the inside with the perfect subtle coconut flavor. SO GOOD! Btw, you could totally swap out the chocolate chips for nuts or raisins and make this more of a breakfast cookie to enjoy with your coffee. Or just eat the chocolate chip cookies for breakfast like I did this morning… your call! 🙂 

Ingredients
1 1/4 cup almond flour
1/2 cup unsweetened shredded coconut
1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup coconut sugar
1/2 tsp cinnamon
1 egg, room temperature
1/4 cup melted coconut oil
1 tsp pure vanilla extract
1/3 cup chocolate chips 

Yields 12-14 cookies 
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1. Preheat the oven to 375. Line a baking sheet with parchment paper.
2. In a large mixing bowl, stir together almond flour, coconut, baking powder,  salt, coconut sugar, and cinnamon.
3. Add an egg and melted coconut oil and stir until combined, or use beaters to mix together.
4. Fold in chocolate chips.
5. Refrigerate the dough for at least 30 minutes (I know, ugh!)
6. Scoop the cookie dough onto the prepared baking sheet with a cookie scoop. Press down slightly on each cookie to flatten a bit.
7.  Bake until the edges begin to brown, about 8-10 minutes. 
8. Enjoy!