By Eve Fox,
Adapted from
Makes 20 cookies (I strongly suggest you make a double batch 鈥� they'll go quickly!)
1-1/4 cups almond meal
1/4 cup chopped chocolate
1/2 cup shredded unsweetened coconut
1/2 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoon cocoa powder (optional)
1/3 cup brown sugar
1 egg (try to get pasture-raised from a farm near you)
3 tablespoon coconut oil, melted
1/2 teaspoon vanilla extract
1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, cocoa, salt, and sugar.
2. In a separate bowl, beat egg until uniform in color and doubled in volume.
3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
4. Chill in the fridge for at least 30 minutes or even overnight.
5. Preheat oven to 375 degrees F. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit. Bake until edges begin to brown, 7-10 minutes. Remove from oven and let cool before serving.
