Double Chocolate Coconut Cookies

Double Chocolate Coconut Cookies

This is a completely GRAIN FREE recipe, and involves one of my favourite combinations: coconut and chocolate.

There is nothing better than having a cookie jar filled to the brim with healthy alternatives. Every week, I make a variety of my healthy cookies and have them on standby for snacking. If you’re a coconut chocolate lover, I highly recommend these.

  • 35 g toasted coconut
  • ⅓ cup almonds
  • 5 tbsp pure maple syrup (OR keto maple syrup for low carb)
  • 2 tbsp oil of choice (I used avocado oil)
  • 3 tbsp raw cocoa powder
  • 2 tbsp almond butter
  • 3-4 tbsp almond milk
  • ½ tsp Bicarbonate of soda
  • 1 tsp pure vanilla
  • pinch of salt
  • pinch of cinnamon
  • handful chocolate chips (I cut up some of a raw chocolate bar)
  1. Preheat the oven to 180°C.

  2. Place roasted coconut and almonds in a food processor or blender. Process until fine and forming a flour like consistency. Place in a bowl and stir in all the other ingredients mentioned above.
  3. Take a spoon and scoop out some of the dough onto a tray lined with baking paper.
  4. Press the dough down with a fork, forming a cookie shape. Repeat with the rest of the batter.
  5. Bake for roughly 8-10 mins. For a slightly chewy cookie, bake until slightly under. For a crisp and crunchy cookie, bake for the full 10 mins or until fully cooked through and hardened.


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