Almond Meal Cookies with Coconut and Cacao Nibs

Almond Meal Cookies with Coconut and Cacao Nibs

Adapted from: Sprouted KitchenĀ 

Ingredients

1/2 cup sliced almonds
1 1/4 cups almond meal
1/4 cups cacao nibs
1/2 cup unsweetened shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup natural cane sugar
1 egg
3 tablespoons coconut oil, melted
1/2 teaspoon pure vanilla extract

Instructions

Preheat the oven to 375 F. Toast the sliced almonds until fragrant and golden brown, 5-7 minutes. Let cool, and then chop well.

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

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

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