Holiday food gifts: Coconut almond chocolate chunk cookies

Holiday food gifts: This year you can give Christmas cookies to gluten-free or dairy-free friends. Even if you're a wheat and dairy-lover these cookies will not disappoint. See our related links for more Christmas cookies and holiday food gift ideas.

Garden of Eating
These cookies are chocolatel-y and almond-y, and amazing. The fact they are gluten-free and dairy-free are just an added bonus.

Someone I work with likes to use the term "amazeballs" and it is the perfect word to describe these cookies. Each bite is rich and super flavorful — coconut-y, chocolate-y and almond-y — sorta like a Manischewitz chocolate macaroon mixed with an Almond Joy — but better. Wheat flour would just dilute the flavor.

I personally love both wheat and dairy and have to admit that taste, not health, is almost always my primary consideration when I bake. So when I say that these cookies are delicious, I sincerely mean it. But the fact that they are gluten and dairy-free a nice plus since it means that more people will be able to enjoy them.

My friend Lana handed me one of these cookies, fresh from the oven, a couple of weeks ago as we got in the car for our semi-monthly trek to the nearest Trader Joe's. While I munched in bliss, she chattered enthusiastically about the recipe from her new favorite cookbook, 'The Sprouted Kitchen' by Sarah Forte. An hour later we arrived at the TJs, managed to find a parking spot without too much bloodshed (their shockingly undersized lot can make you feel like you're in the "getting real in the Whole Foods parking lot" video) and headed in, armed with shopping lists, armfuls of canvas tote bags and multiple insulated freezer bags.

I knew I would be making these cookies soon so I added a few more impromptu items to my list — almond meal, shredded coconut, chocolate chunks, and coconut oil. I had an urge to bake the other afternoon and busted out the simple ingredients for these cookies. I mixed the dry ingredients together, adding a little bit of cocoa powder to enhance the chocolate flavor. Then I melted the coconut oil, which solidifies unless it is really hot out. But it melts quickly and easily, especially when placed on top of a woodstove!

I beat the egg and added the vanilla and coconut oil to it, then added the wet ingredients to the dry, and stirred to combine. Into the fridge it went to chill for 30 minutes while I worked on the rest of dinner (which included a divine kale and avocado salad that I will be writing about soon). Finally, I formed the dough into balls, placed 'em on the baking sheet and pressed them down a bit then into the oven for a quick bake — 8 minutes only. Took 'em out once the edges began to brown and let them cool a little. 

I was glad that I did not cook them for longer as I really enjoyed how soft they are. There are a lot of pretty hearty things in these little cookies so they stand up really well without needing to be super crunchy, unless you like your cookies really crunchy in which case, cook them for a minute or two longer and go to town.

Coconut almond chocolate chunk cookies 
Adapted from The Sprouted Kitchen cookbook
Makes 20 cookies (I strongly suggest you make a double batch - 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.

You've read  of  free articles. Subscribe to continue.
Real news can be honest, hopeful, credible, constructive.
What is the Monitor difference? Tackling the tough headlines – with humanity. Listening to sources – with respect. Seeing the story that others are missing by reporting what so often gets overlooked: the values that connect us. That’s Monitor reporting – news that changes how you see the world.

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to

QR Code to Holiday food gifts: Coconut almond chocolate chunk cookies
Read this article in
QR Code to Subscription page
Start your subscription today